Shorshe Ilish Bengali Fish Curry. Shorshe ilish is very popular recipe for Bengalis. It is very easy to cook. Enjoy it with hot steamed rice.
Bengali Fish Curry Recipe, A Bengali-style Rohu fish curry that is a fish curry that is cooked with tender potatoes.
A simple recipe laden with flavours.
Bengali fish curry is a delightful recipe made using fish fillets, potato, eggplant and variety of spices.
You can cook Shorshe Ilish Bengali Fish Curry using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Shorshe Ilish Bengali Fish Curry
- You need 2-3 of Hilsa fish fillet.
- It's 1 tbsp of mustard seeds.
- You need 2-3 tbsp of fresh grated coconut.
- It's 1-2 of green chilies.
- Prepare 8-10 of cashew nuts.
- Prepare 1/2 tsp of turmeric powder.
- You need to taste of salt.
- Prepare as needed of mustard oil.
- Prepare 1/3 tsp of nigella seeds.
- You need 1 tbsp of coriander leaves chopped.
This delicate fish stew comes from the Bengal region of India. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. Pabda Macher Tel Jhaal or Pabda Macher Jhol is a staple Bengali Fish Curry. Pabda is a delicate fish with extremely flavourful flesh.
Shorshe Ilish Bengali Fish Curry instructions
- Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Meanwhile blend the soaked mustard seeds, cashew nuts, green chilies, coconut, turmeric powder and salt to a smooth paste by adding some water. Keep aside..
- Heat 2 tbsp. mustard oil in a pan / kadai and temper with nigella seeds. Saute for a few seconds and add the marinated fish. Fry on both sides slightly (just a minute on each side)..
- Now add the mustard paste and sprinkle some water. Mix well so that the fish is nicely coated in the masala. Cover and simmer for 2-3 minutes or till the oil leaves the sides of the pan..
- Switch off the flame and drizzle the remaining mustard oil. Garnish with coriander leaves and enjoy with hot steamed rice..
- Note - I have substituted poppy seeds with cashew nuts as the former is unavailable here. Nevertheless there was no change in the taste and flavour. It turned out simply divine and yummy..
Hence Pabda Macher Kalo Jeerer Jhol is cooked light with minimal usage of spices. Surprisingly this version of Pabda Tel Jhaal requires No Onion No Garlic and No. Ilish or no ilish, shorshe is a fish curry recipe that calls for a fragrant mustard base. In Bangladeshi kitchens, mustard oil is used as a base cooking fat just as commonly as vegetable oils or ghee (clarified butter). One particular method of cooking Bangladeshi food, this fish curry recipe included, that we've.
