Shorshebata Ilish Maach / Hilsa Fish in Mustard Curry
Hilsa or Ilish fish is very popular among Bengalis and is also the national fish of Bangladesh. This seasonal fish is replete with a distinct aroma and flavour of its own that hardly any spice is required to enhance the savour. Notwithstanding, hilsa is cooked in a mustard paste based gravy and turns out to taste absolutely divine. It serves best with rice or roti.
Serves | Preparation Time | Cooking Time |
4 People | 15 – 20 Minutes | 35-40 Minutes |
Ingredients
- 500 g Hilsa or Ilish fish (cut into pieces)
- 3 tbsp mustard seeds
- 1 tsp turmeric powder
- 1/2 tsp red chilli powder
- 3 – 4 green chillies
- 3 tbsp mustard oil
- 1/2 tsp kalonji
- Salt to taste
- Water
Method
Step 1
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Clean the fish well with water.
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Step 2
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Marinate it with turmeric powder and salt. Keep it aside for 15 – 20 minutes.
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Step 3
Grind mustard seeds and green chilly in a mixer to fine paste. Add water as per the requirement.
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Step 4
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Heat oil in a pan. Fry the fish pieces slightly on both the sides until it turns light brown. Transfer the pieces to a plate.
Step 5
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To the remaining oil, add kalonji seeds and saute until you can smell the aroma.
Step 6
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Add the ground paste of mustard and keep sauteing. Add a cup of water and bring it to boil.
Step 7
Next add turmeric, red chilli powder and salt. Add the fried fish and cook for 8 -10 min with the lid covered. Switch off the flame once done. Serve hot with rice.
Nutritional Information
Calories | 584 K cal |
Proteins | 57.7 g |
Fats | 27.6 g |
Carbohydrates | 27.6 g |
Cholesterol | 32 mg |
Sodium | 573 mg |
Potassium | 72 mg |
Tip: This fish preparation will taste as good even without frying the fish.
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