Easiest Way to Cook Eating on a Dime Oil free sorse ilish

Leila Meyer
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Easiest Way to Cook Eating on a Dime Oil free sorse ilish
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Easiest Way to Cook Eating on a Dime Oil free sorse ilish Delicious, fresh and tasty.

Oil free sorse ilish. Shorshe ilish or sorshe ilish is an authentic Bengali hilsa fish curry which is generally relished by Bengalis from India and Bangladesh. Sorshe and ilish both are Bengali terms, mean mustard, and Hilsa fish respectively. That means sorse or mustard paste is an important ingredient in this recipe other than ilish mach or hilsa fish.

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

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

Wash and pat dry the ilish steaks.

You can cook Oil free sorse ilish using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Oil free sorse ilish

  1. You need 2 pieces of hilsha fish (ilish maach).

  2. Prepare 4 teaspoon of mustard paste.

  3. You need to taste of salt.

  4. You need 1/2 teaspoon of turmeric powder.

  5. It’s 4-5 of green chilli.

  6. It’s 1/2 cup of water.

Lightly sprinkle some salt on both sides and set aside.

Add mustard powder, turmeric powder, salt, sugar and water to the baking dish and mix well to make a smooth mixture.

The combination of mustard, onion seeds, green chili and mustard oil with hilsa go really great and bring very distinct flavor.

The usage of spices are very less.

Oil free sorse ilish step by step

  1. Take a microwave safe bowl, add the fish,marinate with salt, turmeric powder,and mustard paste.

  2. Now add green chilli and water and cook for 10 minutes in a microwave.

  3. Your oil free sorse ilish is ready..

Simplicity is the main secret of this exclusive "Sorse Ilish".

Heat oil in pan, put the fish and just saute it for a mintue on low flame, don't fry it.

Heat mustard oil in a large pan and add onion seeds followed by mustard paste, turmeric powder, salt and sugar.

Let it cook after it releases oil.

Heat oil with onion paste, turmeric and salt till oil is separated.