Easiest Way to Cooking To Try At Home Sorshe ilish

Cecilia Saunders
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Easiest Way to Cooking To Try At Home Sorshe ilish
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Easiest Way to Cooking To Try At Home 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.

Sorse Ilish is a classic Bengali fish curry, made of Hilsa fish cooked in delectable mustard sauce.

Get all the tips like how to use mustard in fish.

Sorshe Ilish Macher Jhal is a classic Bengali dish where Ilish or Hilsa Herring is cooked in a gravy of Mustard Seeds paste.

You can have Sorshe ilish using 8 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Sorshe ilish

  1. You need 4 piece of Hilsha fish.

  2. You need 1 tbs of black mustard seeds paste.

  3. Prepare 1 tbsp of Green chilli paste.

  4. Prepare To taste of Salt.

  5. It’s As needed of mustard oil.

  6. Prepare 1/4 tsp of turmeric powder.

  7. You need 2 of Green chillies.

  8. You need 1 tsp of Cumin seed.

This dish is very popular among the natives of Bangladesh and the eastern states of India, such as West Bengal, Bihar, Orissa, and Assam.

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.

It was assumed that one would get a good size, with eggs next day.

Sorshe ilish step by step

  1. Matinate the the piece of ilish with turmeric powder and salt…then fry it slightly.

  2. 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..

Doi Ilish was a double celebration.

If Ilish was a backhand crosscourt by Federer, then Doi Ilish was like enjoying that backhand at Wimbledon.

Sorshe Ilish was Bae but still, it was a happy and good feeling.

Sil Nora for that mustard paste for Shorshe Ilish.

Mustard, the undisputed King of zing in the Bengali kitchen, romances the gorgeous Queen of fish in this quintessential classic.