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%Ilish Macher Sorshe bata diye Jhal

Ilish Macher Sorshe bata diye Jhal | Hilsa Fish in Mustard Gravy


Description

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


Ingredients

Scale
  • 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
  • 1/2 Tsp. Salt

Other:

  • 1 Tsp. Nigella Seed/ Kalojire / Kalonji (optional)
  • 1/2 Tsp. Salt or to taste
  • 1 Tsp. Turmeric powder
  • 6 Green Chili (slit)
  • 1/2 Tsp. Red Chili Powder
  • 3 Tbsp. + 1 Tsp. Mustard Oil

Instructions

  1. 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 1/2 Tsp. of salt and keep it aside.
  2. Add1 Cup of water to this mixture and get this through a strainer to discard the husk.
  3. Rub fish pieces with 1/4 Tsp. salt and ½ Tsp. turmeric powder and keep them aside.
  4. Heat 3 Tbsp. of Mustard oil in a deep pan (preferably Karai) till the oil changes color.
  5. Add 1/4 Tsp. each of Turmeric Powder, Red Chilli Powder, and also Salt.
  6. Temper hot Oil with Nigella Seed.
  7. Pour mustard paste, turmeric powder, green chilies, red chili powder, and water to the mixture and boil it on medium flame.
  8. 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.
  9. Uncover the pan and pour 1 Tsp. of raw Mustard oil over the gravy and bring it to boil for 2-3 minutes.
  10. At desired consistency take it out of the gas.
  11. Ilish macher Jhal is ready to serve with steamed rice.

Notes

  • 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

Nutrition

  • 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

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