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We hope you got insight from reading it, now let’s go back to shorshe ilish (hilsa in mustard gravy) recipe. You can have shorshe ilish (hilsa in mustard gravy) using 11 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Shorshe Ilish (Hilsa in mustard gravy):
- Prepare 3-4 Hilsa pieces
- Prepare 1 table spoon White mustard paste (blended with two green chillies, two garlic pods along with mustard)
- Use 1 tea spoon Turmeric powder
- Use 1/2 tea spoon Red chilli powder
- Prepare 1/2 tea spoon ginger garlic paste
- You need 1/2 teaspoon five blister powder/ Panch Phoran
- Prepare 1/2 cup hung curd
- Use 2 large onions chopped
- Get 4-5 slitted green chillies
- Get 1 cup Mustard oil
- Get to taste Salt
Instructions to make Shorshe Ilish (Hilsa in mustard gravy):
- Take the hilsa pieces in a bowl, add turmeric powder, red chilli powder, ginger garlic paste, mustard paste, Panch phoran, curd, salt in it & marinate the hilsa pieces well with the spices.
- Now add mustard oil in the marinated fishes & mix well.
- Take a pan in the gas, add rest of mustard oil, chopped onions & stir till onions turn golden brown. Now lower the flame, slowly add the marinated fishes, then stir, add bit of water in it & cover.
- When the fishes are cooked properly & there is a rise of oil in the gravy, add the slitted green chillies & remove from heat sauce.
- And your Shorshe Ilish is ready to serve! Serve it hot with plain rice, Khichdi.
Shorshe ilish is a traditional Bengali dish that employs ilish fish as its star ingredient. Sliced ilish is slowly simmered in a thick broth consisting of ground mustard seeds and green chili peppers, as well as mustard oil and other spices such as. Then mix turmeric powder, red chili powder, little salt and little water to the oil and saute for another minute. All Bangladeshis all over the world love the Hilsa fish (ilish) so much that we have it is their national fish. Bangladeshis are very fond of Shorshe Ilish.
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