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Before you jump to Shorshe Ilish Bengali Fish Curry recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to shorshe ilish bengali fish curry recipe. You can have shorshe ilish bengali fish curry using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Shorshe Ilish Bengali Fish Curry:
- Provide 2-3 Hilsa fish fillet
- Prepare 1 tbsp mustard seeds
- You need 2-3 tbsp fresh grated coconut
- Get 1-2 green chilies
- Use 8-10 cashew nuts
- Use 1/2 tsp turmeric powder
- Take to taste salt
- Prepare as needed mustard oil
- You need 1/3 tsp nigella seeds
- Prepare 1 tbsp coriander leaves chopped
Instructions to make Shorshe Ilish Bengali Fish Curry:
- 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.
- 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).
- 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.
- Switch off the flame and drizzle the remaining mustard oil. Garnish with coriander leaves and enjoy with hot steamed rice.
- 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.
Here is another Popular Bengali Hilsa Fish Recipe Doi Ilish. This Doi Shorshe Ilish macher jhol is very delicious Bengali. 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. Hilsa or Ilish, an expensive backwater herring is traditionally used to cook this curry.
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