Easiest Way to Cooking Appetizing Doi Shorshe Elish

Cody Doyle

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Easiest Way to Cooking Appetizing Doi Shorshe Elish Delicious, fresh and tasty.

Doi Shorshe Elish. 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. You may check my Doi ilish or Doi Shorshe ilish recipe, Ilish macher paturi or Hilsha fish in a banana leaf recipe , Bhapa Ilish or steamed hilsa recipe.

Shorshe Ilish/Shorisha Ilish/Hilsha Fish curry is delicious and traditional fish curry in Bangladesh and also in West Bengal.

So this is very festival dish in our Bangladesh.

See recipes for Posto Shorshe pomfret, Posto Shorshe ilish too.

You can have Doi Shorshe Elish using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Doi Shorshe Elish

It’s 800 gms of pieces of elish fish.
It’s 150 gms of curd.
It’s 1 teaspoon of turmeric powder.
You need 1 teaspoon of red chilli powder.
It’s As needed of salt.
It’s 6 of green chilli.
Prepare 1/4 teaspoon of kashmiri red chilli powder.
You need 1 teaspoon of garam masala powder.
Prepare 1/2 teaspoon of dry roasted jeera dhania powder.
Prepare As needed of mustard oil.
Prepare 1 1/2 tsp of mustard seeds.
It’s 1/2 teaspoon of Black jeera.
It’s As needed of water.
Prepare 2 of chopped tomatoes.

Little more about Doi Ilish: Doi Ilish, needless to say, is a signature Bengali delicacy.

Hilsa Fish chunks steamed with Doi or Curd is one of the popular fish preparations in Bengal.

We mostly opt for Ilish Mach or Rui/ Katla (Rehu) for making this delicacy.

I have already given the recipe of Rehu Fish Chunks cooked in Curd known as Doi Maach.

Doi Shorshe Elish instructions

Wash fish pieces with the water,.
Put the fishes in the mixing bowl add the little bit termaric powder,.
Add the little red chilli powder, salt, and give it a good mix and keep rest..
Now heat the pan, put oil in the pan fry little all the fish pieces and keep in the bowl.
Now take a blender put mustard seeds few green chilli little bit of salt and two tablespoons water blend it make a nice paste and keep aside,.
Heat the pan with adding required oil. add the kalo jeera, when it is sprinkles, add the chopped tomatoes keep stir, then add the curd then termaric powder, red chilli powder, green chilli, mix it well.
Keep stir add the jeera_ dhania powder, garam masala powder kashmiri red chilli powder when oil evaporates add the salt then water, boil until the gravy is made then add the fish pieces.
Next add the blended mustard puree in the pan add the half cup of water mix it then boil for the few minutes,.
Yummy fish curry is ready.
End.

Shorshe Ilish Bake last year, I had just about started food blogging.

Did not have a very good idea on weilding the camera and did not get a this decent sized fish.

But this is my favourite Ilish dish and I made it this tme too.

It is the other version of Bhapa Ilish or the steam cooked Ilisih / Hilsa.

For the Bengalis' fish is an integral part of their lives.