Shorshe Ilish Bengali Fish Curry
Shorshe Ilish Bengali Fish Curry

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, shorshe ilish bengali fish curry. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Shorshe Ilish Bengali Fish Curry is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Shorshe Ilish Bengali Fish Curry is something which I have loved my whole life. They are nice and they look fantastic.

Sorshe ilish is a traditional Bengali style dish made from hilsa or ilish, a type of herring, cooked in mustard gravy. Hilsa is known to be as "queen of the. One tablespoon poppy seed (soaked for an.

To get started with this recipe, we have to first prepare a few components. You can cook shorshe ilish bengali fish curry using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Shorshe Ilish Bengali Fish Curry:
  1. Take 2-3 Hilsa fish fillet
  2. Get 1 tbsp mustard seeds
  3. Take 2-3 tbsp fresh grated coconut
  4. Take 1-2 green chilies
  5. Get 8-10 cashew nuts
  6. Get 1/2 tsp turmeric powder
  7. Make ready to taste salt
  8. Get as needed mustard oil
  9. Take 1/3 tsp nigella seeds
  10. Get 1 tbsp coriander leaves chopped

Ilisher Shorshe Jhal aka Shorshe Ilish! Now let me tell you, from my part it was the clever thing to do. It took hardly an hour to prepare the entire lunch. Ilish Macher Sorshe bata diye Jhal is a fuss-free famous Bengali style mustard based Hilsa Fish curry where you don't even need to fry.

Steps to make Shorshe Ilish Bengali Fish Curry:
  1. 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.
  2. 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).
  3. 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.
  4. Switch off the flame and drizzle the remaining mustard oil. Garnish with coriander leaves and enjoy with hot steamed rice.
  5. 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.

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. Shorshe ilish (Bengali pronunciation: [sorʃe iliʃ]) 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. Shorshe Maach, a simple Bengali Mustard Fish Curry which is a cooked in every Bengali household.

So that is going to wrap it up with this exceptional food shorshe ilish bengali fish curry recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!