Hilsa fish cooked with aubergine in a mustard gravy. Enjoy the fish by making this. This is me Paramita and it is my first video! In this video i will be cooking Hilsa fish in mustard gravy with Brinjal.
Lightly fried Hilsa fish is cooked along with eggplant and potatoes in mustard gravy.
The gravy is tempered with fresh green chillies and black Being a peninsula, India has no dearth of seafood, be it fish or crab or oysters or other exotic dishes.
Each region of India, especially the coastal regions has.
You can have Hilsa fish cooked with aubergine in a mustard gravy using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients of Hilsa fish cooked with aubergine in a mustard gravy
- It's As required of Hilsa fish except the head and the tail pieces.
- It's 2-3 of Aubergine preferably the long and thin ones.
- Prepare 2 tablespoon of mustard seed paste.
- You need As required of Mustard oil to shallow fry the fish and cook the gravy.
- You need 1 teaspoon of turmeric.
- It's To taste of Salt.
Hilsa Fish With Mustard - Seafood Fish Take one whole hilsa fish and wash. Shorshe Bata Maach or the Mustard fish is the most popular of Bengali dishes, specially when prepared with Hilsa. This post probably should have happened a long time ago. The Shorshe Bata Maach or the Bengali Mustard Fish is the most sought after dish in a Bengali's life (sounds cliched?
Hilsa fish cooked with aubergine in a mustard gravy step by step
- Wash and keep the ilish fish mixed with turmeric and salt..
- Take a pan or wok and add some mustard oil. Once the oil heats up, fry the ilish. Now this fish doesn't need to be fried at all. You can use it raw in the gravy and it gets cooked. Also tastes better when used raw in the dishes. However I had very very lightly fried both sides for not even a minute to give a little colour to it..
- Prepare a paste of mustard seeds with green chilli..
- Use the same oil that was used to shallow fry the fishes. Cut few aubergine in long cylinder shapes and sautee them until they turn soft. You may sprinkle a little salt. Once done, keep them aside..
- In the same oil, add few nigella seeds and slit green chilli,sautee for a minute and add water with some turmeric..
- Now add the fried aubergine. Bring the curry to a boil. Add the mustard paste and give a stir. Adjust the seasoning and the consistency of the curry. Finally add the fried ilish and allow it to cook on flame for some 5minutes.Do not cook the gravy for a longer time once the mustard paste is added. We want to retain the hotness of the mustard in the gravy. The curry here is very mild and the gravy is a little of watery consistency. The fish adds a nice aroma and taste to it..
A traditional Bengali (East Indian) dish. It is easy to make and usually prepared using hilsa fish. salt in a mixer (can increase the content to help rotate the grinder refigerate the leftover and use for a gravy paste to another one)it will not match the original taste but it will be not bitter and who are allergic to. Hilsa is a fish that can make us break our pockets. Hilsa has stayed on, swimming in our psyche, when joint Hilsa has a distinctive taste, and owing to its abundance in the rivers of Bengal region (Bangladesh and West Bengal), this fish has gradually established itself in a. A slight diversion from the spicy fish preparation is fish cooked in mustard gravy.