Ingredients with Measurements:
- 4 pieces of Ilish fish (Hilsa fish)
- 1 tablespoon of mustard seeds
- 2 tablespoons of tamarind pulp
- 2 green chilies
- 1 tablespoon of turmeric powder
- 1 tablespoon of red chili powder
- Salt to taste
- 2 tablespoons of mustard oil
- 1 cup of water
Special equipment needed:
- Grinder or mortar and pestle
Step-by-step instructions:
1. Clean the Ilish fish and marinate it with turmeric powder and salt. Keep it aside for 10 minutes.
2. Soak the mustard seeds in water for 10 minutes.
3. Grind the soaked mustard seeds, green chilies, and tamarind pulp into a smooth paste.
4. Heat mustard oil in a pan and fry the marinated Ilish fish until golden brown. Remove the fish from the pan and keep it aside.
5. In the same pan, add the mustard paste, red chili powder, and salt. Stir well.
6. Add 1 cup of water to the pan and bring it to a boil.
7. Add the fried Ilish fish to the pan and cook for 5-7 minutes on medium heat.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 15g
- Carbohydrates: 5g
- Protein: 30g
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Green chilies can be substituted with red chilies.
Variations:
- Tamarind pulp can be substituted with lemon juice.
- Vegetables like eggplant, potato, or pumpkin can be added to the dish.
Tips and tricks:
- Use fresh Ilish fish for better taste.
- Soak the mustard seeds in water to make it easier to grind.
- Adjust the amount of tamarind pulp and green chilies according to your taste.
Storage instructions:
- Store the leftover dish in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the dish in a microwave or on a stove until it is hot.
Presentation ideas:
- Serve the dish in a traditional Bengali thali.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Serve with steamed rice.
Suggested side dishes:
- Bengali style mixed vegetable curry (Chorchori)
- Potato fries (Aloo bhaja)
Troubleshooting advice:
- If the mustard paste is too bitter, add a pinch of sugar to balance the taste.
Food safety advice:
- Make sure the fish is cooked properly before serving.
Food history:
- Sorshe Ilish is a traditional Bengali fish curry that originated in East Bengal (now Bangladesh).
Flavor profiles:
- The dish has a tangy and spicy flavor with a hint of bitterness from the mustard seeds.
Serving suggestions:
- Serve the dish as a main course for lunch or dinner.
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Region: Bangladeshi