Ilish Macher Sorshe bata diye Jhal | Shorshe Ilish | Hilsa Fish in Mustard Gravy
A classic Bengali fish curry called Ilish Macher Sorshe bata diye Jhal is made with Ilish Mach. This dish is also known as Shorshe Ilish or Ilish Macher Jhal.
Servings 6 People
Calories 367kcal
Cost Rs 1200
Ingredients
- 6 Pieces Hilsa fish/ Ilish Mach around 1kg
To make the Mustard Paste:
- 1 tablespoon Black Mustard Seed it should be soaked in lukewarm water
- 1 tablespoon Yellow Mustard Seed it should be soaked in lukewarm water
- 3 Green Chili
- ½ teaspoon Salt
Other:
- 1 teaspoon Nigella Seed/ Kalojire / Kalonji optional
- ½ teaspoon Salt or to taste
- 1 teaspoon Turmeric powder
- 6 Green Chili slit
- ½ teaspoon Red Chili Powder
- 3.5 tablespoon Mustard Oil
Instructions
- To make Ilish macher Jhal, start by making a thick paste of Mustard seeds with 2 green chilies and ½ Tsp. of salt.
- Strain the mixture to discard the husk and set aside.
- Rub fish pieces with salt and turmeric powder and keep aside.
- Heat Mustard oil in a deep pan and add turmeric powder, red chili powder, and salt.
- Temper hot oil with Nigella Seed. Pour in the mustard paste, green chilies, red chili powder, and water and boil on medium flame.
- Add the fish pieces and cook on low flame for at least 10 minutes.
- Cover the pan with a lid.
- Uncover the pan and pour raw Mustard oil over the gravy and boil for 2-3 minutes. Adjust the consistency and serve with steamed rice.
Video
Notes
Tips
- 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.
Nutrition
Serving: 150g | Calories: 367kcal | Carbohydrates: 2.9g | Protein: 50g | Fat: 16g | Saturated Fat: 2.7g | Cholesterol: 87mg | Sodium: 1297mg | Fiber: 0.9g | Sugar: 0.8g
