Easiest Way to Fall Delicious Sorshe ilish
Easiest Way to Fall Delicious Sorshe ilish Delicious, fresh and tasty.
Sorshe ilish. Shorshe ilish (Bengali: সর্ষে ইলিশ) 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. The dish is popular among the people in the Indian states of West Bengal, Tripura and Assam's Barak valley, and in the neighbouring nation of Bangladesh. 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.
This dish is very popular among the natives of Bangladesh and the eastern states of India, such as West Bengal, Bihar, Orissa, and Assam.
Get the Bengali's most popular Sorse Ilish recipe with step by step video instruction.
Sorse Ilish is a classic Bengali fish curry, made of Hilsa fish cooked in delectable mustard sauce.
You can cook Sorshe ilish using 8 ingredients and 2 steps. Here is how you cook it.
Ingredients of Sorshe ilish
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You need 4 piece of Hilsha fish.
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Prepare 1 tbs of black mustard seeds paste.
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Prepare 1 tbsp of Green chilli paste.
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Prepare To taste of Salt.
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Prepare As needed of mustard oil.
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It’s 1/4 tsp of turmeric powder.
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You need 2 of Green chillies.
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You need 1 tsp of Cumin seed.
Get all the tips like how to use mustard in fish.
Hilsa fish is commonly known as 'Ilish maachh' in Bengal.
It is the most popular and costly fish due its aroma and taste. "Hilsa in Mustard Gravy" is authentic Bengali dish, when i tried it in my Kitchen,I found it so easy to cook.
Shorshe Ilish aka Shorshe Bata diye Ilish Macher Jhal is a famous Bengali delicacy where Hilsa Fish is cooked in a Mustard Gravy.
Sorshe ilish instructions
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Matinate the the piece of ilish with turmeric powder and salt…then fry it slightly.
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Then pour the oil on the pan and heat it..then one teaspoon of jeera pour into the oil then mustard seeds paste,green chilli paste,salt, turmeric powder and stir well. Then add water as much as you want (1 cup max) after five minutes add the pieces of fish in this gravy and two green chilli also,then boil it for 2-3 minute and then it is ready to eat..
Before going further with the recipe of Shorshe Ilish, let's talk about responsible eating.
Ilish Maach aka Hilsa is famous across the border of both sides of Bengal and needless to say Bangli's love for Ilish is.
Mustard, the undisputed King of zing in the Bengali kitchen, romances the gorgeous Queen of fish in this quintessential classic.
The queen is a stunner, a prima donna, ever content to play herself, the only embellishments she accepts for her performance tonight is a generous smear of mustard paste.
Hilsa in mustard gravy: Hilsa or Ilish is the most popular fish for Bengalis.
