Easiest Way to Prepare Delicious Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style)

Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style). Enjoy the fish by making this. Learn how to make super easy Rui fish cooked in Mustard seeds gravy This is an Indian fish recipe and it is prepared in typical Bengali method. Here is most popular mouthwatering Bengali Hilsa Fish recipe Shorshe Ilish.

It is very easy to cook. Enjoy it with hot steamed rice. Bhapa Ilish/Steamed Fish in Mustard Yogurt Sauce. You can have Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style) using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style)

1. Prepare 2-3 pieces of Hilsa fish (fresh river water fish).
2. Prepare 1 of tomato, blended into a puree.
3. Prepare 2-3 tbsp. of mustard oil.
4. Prepare 1/2 tsp. of nigella seeds.
5. Prepare 1-2 of green chilies, slit.
6. Prepare to taste of salt.
7. It's 1/2 tsp. of turmeric powder.
8. Prepare 1 tbsp. of kasundi / mustard paste.
9. It's 1 tsp. of raw mustard oil.
10. You need 1 tsp. of coriander leaves, chopped.

Appetizer bake Bengali Recipe Cardamom Cinnamon comfort food Cumin curry curry recipe dessert dessert recipe eggless eggless cooking eggless dessert eggless recipe Fall Garlic ginger gluten free healthy healthy recipe Indian indian blog. Shorshe ilish is a Bengali dish, native to the Bengal region of the Indian subcontinent, made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy. I started to cook fish and try to look beyond my usual Fish Fry. Fish and mustard goes well and it makes me keep thinking of Bengali way of fish curry.

Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style) step by step

1. Marinate the fish pieces with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside..
2. Temper the same oil with nigella seeds and green chilies. Add the tomato puree, kasundi and turmeric powder. Saute till the oil separates..
3. Now add 1 & 1/2 cup water and salt. Bring it to boil. Then gently drop in the fried fish and simmer, covered for 2-3 minutes on a low flame..
4. Switch off the flame and add the mustard oil. Garnish with coriander leaves and serve with plain steamed rice..

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