Recipe: At Home Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style)

Eugenia Barnes
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Recipe: At Home Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style)
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Recipe: At Home Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style) Delicious, fresh and tasty.

Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style). Great recipe for Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style). #fishandseafood - This is a very popular and a favourite fish among most of the Bengali crowd, including me. It is a fresh river water fish and can be prepared in many ways. It is a must in the.

Fish is the main item of their daily menu.

So there are different items are cooked with fish.

Macher Jhol, Macher Kalia, Macher Korma, Macher Jhal etc.

You can have Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style) using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style)

  1. Prepare 2-3 pieces of Hilsa fish (fresh river water fish).

  2. Prepare 1 of tomato, blended into a puree.

  3. You need 2-3 tbsp. of mustard oil.

  4. You need 1/2 tsp. of nigella seeds.

  5. Prepare 1-2 of green chilies, slit.

  6. You need to taste of salt.

  7. It’s 1/2 tsp. of turmeric powder.

  8. You need 1 tbsp. of kasundi / mustard paste.

  9. It’s 1 tsp. of raw mustard oil.

  10. You need 1 tsp. of coriander leaves, chopped.

Recipe:PeekNCook Bengali Sorshe baata diye macher jhaal or fish in Bengali mustard gravy / sauce is perhaps one of the most iconic dish in Bengali cuisine.

Though this dish would be a common everyday affair in most of the Bengali homes, but what makes it so unique and distinctive is the use of fresh mustard paste.

ABOUT Bhapa Shorshe Ilish (Bengali style Steamed Mustard Fish) RECIPE.

My all time favourite and a great comfort food, especially during weekend lunch, is this traditional Bengali delicacy where Hilsa fish is steam cooked in a tangy mustard sauce.

Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style) instructions

  1. Marinate the fish pieces with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside..

  2. Temper the same oil with nigella seeds and green chilies. Add the tomato puree, kasundi and turmeric powder. Saute till the oil separates..

  3. Now add 1 & 1/2 cup water and salt. Bring it to boil. Then gently drop in the fried fish and simmer, covered for 2-3 minutes on a low flame..

  4. Switch off the flame and add the mustard oil. Garnish with coriander leaves and serve with plain steamed rice..

Mustard oil is used for an authentic taste and flavour.

It is best enjoyed with hot steamed rice.

Sorshe ilish is a traditional recipe of our Bengali cuisine where ilish mach or hilsa fish is cooked with a shorshe bata or mustard paste gravy.

Cod fish with fries (portuguese Bacalhau à brás.

Make a mixture with mustard paste and water and turmeric.