Shorshebata Ilish Maach / Hilsa Fish in Mustard Curry

Shorshebata Ilish Maach Hilsa Fish in Mustard Curry Recipe
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

Clean the fish well with water.

Step 2

Marinate it with turmeric powder and salt. Keep it aside for 15 – 20 minutes.

Step 3

Grind mustard seeds and green chilly in a mixer to fine paste. Add water as per the requirement.

Step 4

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

To the remaining oil, add kalonji seeds and saute until you can smell the aroma.

Step 6

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.