The reason for its popularity is its unique taste, texture and flavour. Saute' for 3-4 minutes or until separated oil. Ilish Pulao How to make mustard seed paste? Hilsa is known as Queen of fishes. To prepare Shorshe Ilish, descale the fish, marinade it with salt and turmeric powder. Traditionally sold loose in rolled paper cones . Sundarban hilsa festival serving different types of hilsa fish dishes like hilsa vapa, sarse hilsa, barishali hilsa, hilsa biryani, gourd hilsa paturi and many more. Add green chillies and cover the pan. Strain and make a paste with 1/4th teaspoon salt and 1 large green chilli. For more Bengali recipe, check out this page: Cookbook. The texture of the fish is rather oily, which makes it ideal for both braising and frying. It is popular among Sindhis as well. Should I use black mustard seed or brown mustard seed? Make a paste of mustard seed with green chili and cover the hilsa fish with the paste, oil (mustard) and red chili powder. [5], "Puja celebrations in Pune get a touch of Kolkata", "Shorshe ilish: Wonder Woman - Who are you today? Ilish macher matha diye bandhakopi. Stir everything up, cover and cook over simmering heat for 8-10 minutes. About Poorna BanerjeePoorna Banerjee is a food writer, restaurant critic and social media strategist and runs a blog Presented by P for the last ten years where she writes about the food she eats and cooks, the places she visits, and the things she finds of interest. Shorshe Ilish Hilsa Fish With Mustard Gravy []. Shorshe ilish (Bengali pronunciation: [sore ili]) is a Bengali dish, native to the Bengal region of the Indian subcontinent, made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy. Facebook gives people the power to share and makes the world more open and connected. Ilish is a very delicate fish so be gentle while cleaning and preparing it. I am Priya, this blog is the platform for my expression. It is available in Padma river in Bangladesh, Ganga (Hoogly) river delta in West Bengal, Chilika Lake in Orissa,Indus River Delta in Sindh, Pakistan, Tigris, Euphrates river in Iraq, Iran. 2022 The Spice Odyssey. Enjoy it with steamed rice or Panta Bhat. Add mustard powder, turmeric powder, salt, sugar and water to the baking dish and mix well to make a smooth mixture. kg Ilish Fish 1tsp turmeric powder? ingredients: 500 grams chital mach ( knifefish)(4 pieces) 4 tablespoon mustard oil 1 tomato chopped 3 green chili 1 tablespoon ginger paste 1/2 teaspoon cumin seed 2 teaspoon cumin powder 1 teaspoon turmeric powder salt to taste 1/2 teaspoon garam masala 2 bay leaves 1 1/2 cup water method: fish pieces with salt and turmeric powder cut tomato in For instagram mention. Indian river shad is sweet water fish. It is always accompanied with hot steamed rice. Heat oil in a flat bottomed pan. Ilish is not available in North America. Pair up the dish with hot steamed Basmati rice and enjoy the authenticity of Bengal. Discard the husk. Turn the heat down to medium-low and simmer the fish in the mustard sauce, for 15 to 20 minutes. Those who like fish, must try to get an amazing tasty treat! I prefer the black one. Read Instructions Save For Later. To the remaining mustard oil, add 1 tablespoon of the fried hilsa oil, and heat it over high heat till the oil is really hot but not smoking. Add onion paste and saut until light brown. If you wish to repost or reproduce any text, recipe, photograph, or video please contact us to find out about our licensing service, using the information provided on our contact page. What even! Today I Will Give You Complete Information About Shorshe Ilish Recipe,What is SHORSHE ILISH ?,How much healthy Shorshe Ilish?,Ingredients for currySHO || SHORSHE ILISH Bengali recipe by shreya's simple kitchen RECIPE : hilsa cooking is shown in this video in a simple way. Ilish macher shorshe bata is a signature dish which has been filling immense pleasure and comfort in every Bengalis life since ages. Ingredients 6 pieces Ilish or Hilsa fish 2 tbsp Black mustard seeds 1 tbsp white mustard seeds 1/2 cup grated coconut 1/4 cup curd 6-8 green chilies 3 tbsp mustard oil 2 tsp turmeric powder salt (as required) water (as required) Prep time: 38 mins (including marination) Cooking time: 12 mins Served in: 50 mins Cuisine: Bengali Course: Lunch Then sprinkle 1/2 tsp salt and turmeric powder over it. But, facing that, many hotels and restaurants took an active decision to not buy hilsa under a certain weight. First, wash all pieces of hilsha fish with water and drain the water. The combination of mustard paste, green chillies, nigella seeds and drizzle of mustard oil with Hilsa fish goes heavenly and nothing can beat its taste. Bengali Shorshe Ilish Recipe | Sarson Wali Hilsa Machli Ki Curry | Hilsa Fish In Mustard Gravy. Its always a celebration when Ilish is being cooked at home. in our last social, one of our homies from bangladesh said how she missed hilsa curry (shorshe ilish) from back home. In USA, many of my friends complained that the mustard seed paste tastes bitter when they make it. It's rich in omega 3 fatty acids which gives the fish its' marbled fat content and softness. Shorshe ilish aka ilish shorshe recipe is a pure Bengali delicacy and one of the most popular and beloved hilsa fish recipe which is frequently prepared in every Bengali house. Every house has their own way of preparing shorshe ilish by using different proportion of ingredients and different cooking time. According to most of the Bengalis and Odiyas, including me, Hilsa is the tastiest fish in this world. There is no other fish in the world that even comes close to its taste, flavor or aroma. 50K views, 1.4K likes, 259 loves, 18 comments, 46 shares, Facebook Watch Videos from Street Food Hunting: shorshe ilish recipe Lot of people add yogurt, poppy seeds paste in shorshe ilish. Cook it for 7 to 9 minutes. so when we found a bengali grocer that sold hilsa during a 3am doom scroll, we had to make it! receive the new recipe published every week, January 27, 2019 by Priya Banerjee 4 Comments, Bengali delicacy Shorshe Ilish Hilsa fish cooked with mustard. sukanya sen 10 minutes. Put the flame in low and cook it for another 8-9 minutes. Step by step instructions to make Ilish Shorshe. So requesting the readers not to buy Ilish of less than 500 gm and between the month of November to February. Shorshe ilish step by step photos and instructions have been provided in the Instructions section of the recipe. Very popular fish in India and Bangladesh.It's commonly known as Chapila in Bangladesh and Khoira in India. View about #sorsheilis on Facebook. Many ilish macher recipe have already been shared in my previous posts. There are so many options out there that I'm totally confused .. Add a few drops of raw mustard oil, then cover and turn off the heat. So, the main ingredients have always remained the same. little lost on everything. Mom used to prepare the mustard paste using Shil-Nora (Sil-Batta) which is also known as Bengali Pestle & Mortar. Bringing hilsa fish at home is always an event of tremendous joy which converts regular meal to a feast. Designed and Developed by Rumki's Golden Spoon, If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. This Ilish Macher shorshe jhol recipe is again a big-time hit in my kitchen. To the remaining mustard oil, add 1 tablespoon of the fried hilsa oil, and heat it over high heat till the oil is really hot but not smoking. There is no other fish in the world that even comes close to it's taste, flavor or aroma. Often it tastes like Hilsa! Hilsa or Ilish or Tenualosa ilisha is possibly the most popular fish from Bengal. Each recipe is a masterpiece, and they are frequently served in almost every reputed Bengali restaurants and special ceremony like marriage, annaprasan etc. Make sure not to let the spices burn. of Mustard oil in a deep pan (preferably Karai) till the oil changes color. It makes the gravy aromatic. Today I prepare a nice dish with this fish CHAPILA IN MUSTARD GRAVY! You name it, Katla, Rui, Parshe, Pabda, Tangra - every fish. Make a paste of mustard seed with green chili and cover the hilsa fish with the paste, oil (mustard) and red chili powder. Add 4-5 green chillies and cover the pan. About Ilish Bhapa Shorshe Recipe:One of the most popular fish varieties, hilsa or ilish is a delicious, fragrant and versatile variety. Heat the oil in a wide skillet over medium heat. Shorshe Ilish is the signature delicacy from Bengal, which is traditionally served in a Bengali household in special occasions. Shorshe ilish is ready to serve now. Set aside. It is also popular in Andhra Pradesh (India) and is called Pulasa in Telegu. The unique taste of Ilishhas often been attributed to the presence of certain fatty acids like steareic acid, oleic acid and many poly unsaturated fatty acids. Add the marinated fish pieces in a single layer to the skillet and gently sear on each side, about 1-2 minutes on each side. In this preparation, hilsa fish slices are cooked in mustard paste with lot of green chillies and a drizzle of mustard oil. The variation of the dish may include the addition of milk . 100 ml. Then add water into the pan and give a gentle stir. At the end of cooking, dont forget to drizzle mustard oil on the top. Bengali spices can create magic and make any fish curry taste outstanding. The best part of the recipe is that it gets prepared very quickly without investing much time and effort. Only add ginger if the fish has been frozen for too long and emanates a slight oily smell. Shorshe ilish is a traditional Bengali dish that employs ilish fish as its star ingredient. All content, including photographs and videos, posted to The Spice Odyssey is subject to copyright restrictions. Ilish (Hilsa) - 4-6 pieces - bone in steaks cut into 2-3 inches wide. Check the expiry date and try to get the freshest/newest batch of frozen fish whenever buying Ilish. 'Shorshe Ilish' is the easiest Ilish preparation. You can steam the fish in pressure cooker. Shorshe ilish (Bengali pronunciation:[sore ili]) is a Bengali dish, native to the Bengal region of the Indian subcontinent, made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy. Keep it aside. Ilish bhaape, also known as Shorshe lish bhapa (or bhaape) meaning steamed mustard hilsa, is a Bengali recipe of hilsa fish (a type of shad) steamed in a potent mustard, doi (yoghurt) and coconut paste. So, every Bengali waits for the monsoon to bring her highness to home. Soak all the ingredients in warm water for 30 minutes. Its not cheap, but we know its fresh and isn't juvenile, and tastes great" noted Debasree. Mix the turmeric and salt in mustard oil. The dish that makes a Bengali, I personally think. The fish is locally called Macher Raja means the king of fish. Add the Hilsha pieces and cook covered over medium heat for about 5 minutes. 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Then, add salt to taste. #Shorsheilis#ilishmacherrecipe #ruchikitchen #short #cooking #foodi I got this web page from my friend who informed me concerning this Village Style Shorshe Ilish. Hilsa fish converts any occasion to festival with its unbeatable flavour and taste. Add green chilies and cook for 4 minutes or until the fish gets tender and oil gets separated. Ilish is usually caught between February March and August October. The sharpness and bitterness of mustard increases while sitting so dont make this ahead of time or store for more than a day or two. Use caution while flipping the fish. Place them in a blender and grind till a smooth paste is formed. Polishing the dish off the plate occurs even faster! But it is a signature dish. But outside of Bangladesh and India, Ilish can only be found frozen. [1] The dish is popular among the people of Bangladesh where the fish is mainly found and in the neighbouring Indian states of West Bengal, Tripura and Assam's Barak valley.[2][3]. Bengalis in North East part of North America often substitute it is other. If you like less heaty food, then add whole green chillies. I have learnt this traditional Bengali recipe from my mother, and she learnt it from her mother, I mean my Dida. Eat Desi | Live Desi #sorishailishrecipe #cookingdesii #shorsheilish #fishrecipes | Ilish Read more EpersianFood Persian Food Recipes - Iranian Cuisines Turmeric Powder 1 tsp. It is also known as Elish mas in Bangladesh. Now add the mustard and turmeric paste and cook for 2-3 minutes. Ilish is a salt water fish, which travels to sweet river water for breeding. Add cup water into the pan and give a gentle stir. Many traditional and authentic bengali fish curry recipe are prepared with Ilish mach (Hilsa fish). When hot, put in the shallots. ", Also Read:Taal-er Bora Recipe: This Sugar Palm Fritter From Bengal Includes All Things Flavourful. Descale the fish and marinade it with salt, turmeric and mustard oil. Add the mustard paste (Step 4) into the pan and cook it in medium flame for 1-2 minutes. Always soak the mustard seeds for some time before grinding. Add teaspoon nigella seeds, 1 green chilli into the pan and let them crackle. Its kind of like how there is no other fish that tastes like Salmon. Now put a pan on flame and let it become completely dry. I kid you not. Your email address will not be published. It will give amazing flavour to the fish. Instructions. Shorshe Ilish is a classic Bangladeshi recipe made with mustard paste, green chillies and mustard oil. Step 1: The Paste and the sauce. Heat the remaining oil. Recipe Tags. Switch off the flame and drizzle 1 teaspoon mustard oil on the top. Shorshe ilish aka Ilish shorshe recipe is an authentic Ilish mach recipe which is prepared in Bengali houses since ages. I am really very happy that you are here and thank you so much for your interest in my blogRead More.. @2021 - All Right Reserved. The finished paste should be a creamy yellow color with black and green flecks. Grinding it wet never resulted in bitter taste. But that should not stop you from trying this wonderful recipe. Non-veg; West Bengal; Side Dishes; Ingredients Serving: 2 . In Bengal, no part of the fish goes to waste - the head often is cooked into a ghonto with Colocasia leaves and stems, the tail end often ends up in a tawk or awmbol, and the fish itself is often just fried till the skin is crisp and brown and is often served with the oil its cooked in, a few green chillies and hot rice. Any ideas? Discard the water and take the mustard seeds in a grinder jar. Now put this paste over the hilsa . Pour mustard paste, turmeric powder, green chilies, red chili powder, and water to the mixture and boil it on medium flame.
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