Wednesday, March 23, 2011

Shorshe Ilish ( Hilsa in Mustard Gravy)

A hot favorite Bengali cuisine which is served with plain rice.

Ingredients :

1. Ilish (Hilsa fish)- 3 to 4 slices
2. Mustard powder- 2 tbs
3. Sugar- 1 tsp
4. Salt to taste
5. Onion (finely chopped)- 1 medium
6. Turmeric powder- 1/2 tsp
7. Red chilly powder- 1/4 tsp
8. Green chilly- 2
9. Black pepper powder- 1/4 tsp
10. Cumin seed (roasted)- 1/2 tsp
11. Oil
12. Garam masala- 1 pinch
13. Curd- 2 tbs

Procedure :

Wash the fish pieces properly and dry them. Now marinate the pieces with a mixture of mustard powder, sugar and a little salt for half an hour. Before marinating, you should mix mustard and sugar with a little water and keep it aside for around 30 minutes (this removes the bitterness of mustard powder). Heat oil in a kadhai and add chopped onion and fry them for 4 to 5 minutes. Make a long vertical cut in the green chillies and add them to the kadhai. Mix turmeric, red chilly powder, pepper , curd and a little water to the kadhai. Mix well. Now add the fish pieces and the mustard gravy and adjust the salt. Cover the kadhai and cook it over low flame. After 7 to 8 minutes turn the side of the fish pieces carefully so that they do not break. After 15 minutes remove it from the flame and add the roasted jeera (cumin) and garam masala on top of it. Serve it hot.

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