Shorshe Ilish Bengali Fish Curry
Shorshe Ilish Bengali Fish Curry

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, shorshe ilish bengali fish curry. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Shorshe Ilish Bengali Fish Curry is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Shorshe Ilish Bengali Fish Curry is something which I have loved my entire life. They are nice and they look fantastic.

Shorshe ilish is very popular recipe for Bengalis. It is very easy to cook. Enjoy it with hot steamed rice.

To begin with this particular recipe, we must prepare a few ingredients. You can cook shorshe ilish bengali fish curry using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Shorshe Ilish Bengali Fish Curry:
  1. Make ready 2-3 Hilsa fish fillet
  2. Take 1 tbsp mustard seeds
  3. Make ready 2-3 tbsp fresh grated coconut
  4. Get 1-2 green chilies
  5. Make ready 8-10 cashew nuts
  6. Make ready 1/2 tsp turmeric powder
  7. Make ready to taste salt
  8. Prepare as needed mustard oil
  9. Get 1/3 tsp nigella seeds
  10. Prepare 1 tbsp coriander leaves chopped

How To Make Authentic Bengali Hilsa Mustard Curry (Doi Posto Shorshe Ilish) By Kalyan. Shorshe Maach, a simple Bengali Mustard Fish Curry which is a cooked in every Bengali household. Shorshe Maach, fish in mustard sauce is a Bengali fish curry and this is our take on it. The first time we made this dish, it tanked but the second attempt made up for it.

Instructions to make Shorshe Ilish Bengali Fish Curry:
  1. Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Meanwhile blend the soaked mustard seeds, cashew nuts, green chilies, coconut, turmeric powder and salt to a smooth paste by adding some water. Keep aside.
  2. Heat 2 tbsp. mustard oil in a pan / kadai and temper with nigella seeds. Saute for a few seconds and add the marinated fish. Fry on both sides slightly (just a minute on each side).
  3. Now add the mustard paste and sprinkle some water. Mix well so that the fish is nicely coated in the masala. Cover and simmer for 2-3 minutes or till the oil leaves the sides of the pan.
  4. Switch off the flame and drizzle the remaining mustard oil. Garnish with coriander leaves and enjoy with hot steamed rice.
  5. Note - - - I have substituted poppy seeds with cashew nuts as the former is unavailable here. Nevertheless there was no change in the taste and flavour. It turned out simply divine and yummy.

Hilsa or Ilish, an expensive backwater herring is traditionally used to cook this curry. Ilisher Shorshe Jhal aka Shorshe Ilish! Now let me tell you, from my part it was the clever thing to do. It took hardly an hour to prepare the entire lunch. Ilish Macher Sorshe bata diye Jhal is a fuss-free famous Bengali style mustard based Hilsa Fish curry where you don't even need to fry.

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