Barishali Ilish aka Ilish Barishali
Barishali Ilish is a Bengali Hilsa curry cooked with Mustard, Curd and Coconut paste
Servings 6 People
Calories 369kcal
Cost Rs 1000
Ingredients
- 6 Hilsa Chunks I prefer to use round-cut fish
- 1 Tbsp. Black Mustard Seed
- 1 Tbsp. Yellow Mustard Seed
- 4 Tbsp. Coconut Paste
- 100 g Plain Curd
- ½ Tsp. Nigella Seed/ Kalojire/ Kalonji
- 4 Green Chili
- 1 Tsp. Salt or to taste
- 1 Tsp. Turmeric Powder
- ½ Tsp. Red Chili Powder
- 3 Tbsp. Mustard Oil
Instructions
- Marinate Fish Chunks with ½ Tsp. Turmeric Powder and ½ Tsp. Salt.
- Soak mustard seeds in hot water for 15 minutes.
- Make a smooth paste of the mustard seeds along with ¼ Tsp. Salt.
- Strain the paste after diluting it with ¼ cup water to remove the husk.
- Beat the curd so that there is no lump.
- Now Make a mixture of the Mustard paste, coconut Paste, and Curd.
- Add Salt, Red Chilli Powder, and ½ Tsp. Turmeric Powder and mix.
- Add Green Chili slits as well.
- Heat 2 Tbsp. Mustard oil in a pan.
- If using the tail (Lyaja) fry it else you do not need to fry the fish.
- Temper the oil with Nigella Seed.
- Pour the mixture and add ½ cup of Water as well.
- Once the mixture starts boiling add marinated fish chunks.
- I have added a fried tail as well.
- Cook for around 10 minutes.
- Turn the fish once halfway through.
- Once the gravy reaches desired consistency add 1 Tbsp. Oil and cook for 2-3 minutes.
- Switch the flame off and serve it hot with steamed rice.
Notes
- I do not fry Hilsa while cooking except head and tail.
- Mustard oil makes the dish flavorful.
- Instead of Coconut paste, you may use coconut milk as well.
Nutrition
Serving: 200g | Calories: 369kcal | Carbohydrates: 4.2g | Protein: 42.5g | Fat: 19.2g | Saturated Fat: 7.8g | Cholesterol: 73mg | Sodium: 1077mg | Fiber: 0.5g | Sugar: 1.3g
