"Wife how about having something simple for lunch today? Maybe Ilish Macher Shorshe Bata diye Jhal with Bhat?"
I was planning to continue my weekend nap a bit more! However, I decided to reply to him. I asked, "how about you cooking this time?"
The pathetic man replied, "how about me making the breakfast and coffee and you cook the over the top Ilish Macher Sorshe Jhal because nobody can beat you when it comes to Shorshe Ilish!"
"Shut up; there is my mother who can cook far better than me, you see" I replied. However, I decided to cook the simple Sunday lunch and Mehebub started making the Egg Toast and Coffee for us!
Ilisher Shorshe Jhal aka Shorshe Ilish! A simple dish?
Now let me tell you, from my part it was a clever thing to do. It took hardly an hour to prepare the entire lunch. Ilish Macher Sorshe bata diye Jhal is a fuss-free famous Bengali-style mustard-based Hilsa Fish curry where you don't even need to fry the fish! lucky me!
You can cook Ilish Mach differently; a change of the base of the gravy makes it distinct. It can be smoked, fried, steamed, baked in young plantain leaves. Else you can just make it with mustard seed paste, curd, or Eggplant. Even there is a huge divide between Bangal and Ghatis in terms of Cooking procedures. Ilish Macher Sorshe bata diye Jhal; a famous or it is better to say a classical Bong Fish Curry prepared with Ilish Mach or Hilsa Fish. This Fish Curry is equally popular on both sides; West Bengal and Bangladesh.
Before going further with the recipe of Shorshe Ilish!
Shorshe Ilish aka Shorshe Bata diye Ilish Macher Jhal is a famous Bengali delicacy where Hilsa Fish is cooked in a Mustard Gravy. Before going further with the recipe of Shorshe Ilish, let's talk about responsible eating. Ilish Maach aka Hilsa is famous across the border of both sides of Bengal and needless to say Bangli's love for Ilish is as famous as the fish itself. With love comes responsibility and it is our responsibility to support responsible eating of HilsaWe must remember our favorite Hilsa is in danger. Let us say no to Khoka Ilish ( fish size below 600g); we must save the small so that our future generation can at least taste and realize how beautiful Ilish is. Let us restrict ourselves from purchasing Ilish Maach beyond the rainy reason!
Here's how I make Ilish Macher Sorshe Bata Diye Jhal at Debjanir Rannaghar!Print
A classical Bong Fish Curry prepared with Ilish Mach or Hilsa Fish is Ilish Macher Sorshe bata diye Jhal or Hilsa Fish in Mustard Gravy called for a very easy recipe
- 6 Pieces Hilsa fish/ Ilish Mach ( around 1kg)
To make the Mustard Paste:
- 1 Tbsp. Black Mustard Seed (it should be soaked in lukewarm water)
- 1 Tbsp. Yellow Mustard Seed (it should be soaked in lukewarm water)
- 3 Green Chili
- ½ Tsp. Salt
- 1 Tsp. Nigella Seed/ Kalojire / Kalonji (optional)
- ½ Tsp. Salt or to taste
- 1 Tsp. Turmeric powder
- 6 Green Chili (slit)
- ½ Tsp. Red Chili Powder
- 3 Tbsp. + 1 Tsp. Mustard Oil
- Prepare a thick paste of Mustard seeds either in a grinder or with the help of “Shilnora” or “Shilbatta” by adding 2 green chilies and ½ Tsp. of salt and keep it aside.
- Add1 Cup of water to this mixture and get this through a strainer to discard the husk.
- Rub fish pieces with ¼ Tsp. salt and ½ Tsp. turmeric powder and keep them aside.
- Heat 3 Tbsp. of Mustard oil in a deep pan (preferably Karai) till the oil changes color.
- Add ¼ Tsp. each of Turmeric Powder, Red Chilli Powder, and also Salt.
- Temper hot Oil with Nigella Seed.
- Pour mustard paste, turmeric powder, green chilies, red chili powder, and water to the mixture and boil it on medium flame.
- Now add fish pieces slowly to the mixture and cook it on low flame for at least 10 minutes. The Pan should be covered with a lid in this stage.
- Uncover the pan and pour 1 Tsp. of raw Mustard oil over the gravy and bring it to boil for 2-3 minutes.
- At desired consistency take it out of the gas.
- Ilish macher Jhal is ready to serve with steamed rice.
- Restrain from using Khoka Ilish.
- You can adjust chilli based on your preference.
- You can make the gravy runny or a bit thick based on your preference. I prefer a bit thick.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Fish, Lunch
- Method: cooking
- Cuisine: Bengali
- Serving Size: 150g
- Calories: 367
- Sugar: 0.8g
- Sodium: 1297mg
- Fat: 16g
- Saturated Fat: 2.7g
- Carbohydrates: 2.9g
- Fiber: 0.9g
- Protein: 50g
- Cholesterol: 87mg
Keywords: Shorshe Ilish recipe, ilish macher jhal recipe, shorshe diye ilish macher jhol recipe, debjanir rannaghar
Shorshe Ilish aka Ilish Macher Shorshe bata diye Jhal Video Recipe!
Ilish Recipes from Debjanir Rannaghar!
- Barishali Ilish (Also known as Ilish Barishali)
- Ilish Macher Tok (also known as Ilish Macher Tawk)
- Nona Ilish Bhorta (also known as nona ilisher bhuna)
- Lau Patay Ilish Paturi (also known as Lau Patay Ilish Bhapa)
- Sada Ilish (also known as Ilish Panikhola)
- Bori Begun Aloo diye Ilish Macher Tel Jhol (also known as Ilisher jhol)
- Ilish Macher Korma (also known as Hilsa Korma)
- Mawa Ghater Ilish Macher Lejar Bhorta (also known as Ilish Macher Bhorta)
- Ilish Pulao (also known as Bengali Hilsa Pulao)
- Doi Ilish (also known as Hilsa in Yogurt)
- Bhapa Ilish (also known as Steamed Hilsa Fish or Ilish Bhapa)
- Ilish Shukto (also known as macher shukto)
- Kasundi Ilish (also known as Hilsa cooked with Bengali Mustard Sauce Kasundi)
Have you tried the Shorshe Bata Diye Ilish Maach er Jhal recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.