Easiest Way to Tips Yummy Aam Shorshe Ilish

Easiest Way to Tips Yummy Aam Shorshe Ilish Delicious, fresh and tasty.

Aam Shorshe Ilish. A generous drizzle of mustard oil. Do give my Aam Bhindi Shorshe Ilish a try the next time you are looking at something novel with that pristine shimmering-silver Ilish. A traditional recipe wherein hilsa is cooked with white mustard paste n raw green mangoes( u can also use kancha mithe aam).

The dish is popular among the people in West Bengal and Bangladesh.

Nothing is more blissful than a plate of steamed rice with ilish fish with mustard gravy.

The flavour of mustard and the… Kasundi Ilish is a Bengali fish curry prepared with instant mustard sauce Kasundi which means you do not need to make the mustard paste to make the Ilish macher jhal if you are following this recipe!

You can cook Aam Shorshe Ilish using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Aam Shorshe Ilish

1. You need of fish pieces (I have used Ilish variety).

2. It’s of mustard oil.

3. It’s of nigella seeds (kalonji).

4. Prepare of dry red chilli, broken into half.

5. Prepare of raw mango paste.

6. You need of turmeric powder.

7. You need of mustard paste.

8. It’s of salt.

9. You need of water.

10. It’s of green chilies.

11. Prepare of coriander leaves, chopped.

12. Prepare of raw mustard oil.

Ilish itself is tremendously flavorful and you do not need many spices to enhance the flavors.

Ilish Polao or Hilsa Pulao is all decked up to be served immediately.

Elish Polau is a standalone one pot meal; it doesn't require any curries or sides.

This Pulao tastes best with Bengali Style Jhiri Jhiri Alu Bhaja and Kancha Aamer Chatni.

Aam Shorshe Ilish step by step

1. Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry the fish slightly. Drain and keep aside..

2. Temper the same oil with nigella seeds and dry red chilli. Saute for a few seconds and then add the mango paste and turmeric powder. Saute till the oil separates..

3. Add the mustard paste & salt. Continue to fry again for few seconds more..

4. Add the water and bring it to a boil. Drop in the fried fish and green chilies. Simmer on a medium flame for 2-3 minutes..

5. When done, add the coriander leaves and raw mustard oil and serve with plain steamed rice..

Always serve Ilish Pulao hot and right after cooking.

This recipe of yellow - creamy textured hilsa with aam kasundi has a very rich and sharp taste with a hint of sweet and sourness coming from the unripe mangoes and is truly a delightful dish.

This recipe has been inspired from Oh Calcutta's aam shorshe ilish - a special entree for the hilsa festival.

Hilsa or Ilish is a Bengali favourite.

It is a traditional Bengali recipe prepared with Boiled onion , kaju paste & fresh cream.