Recipe: Perfect Hilsa In Mustard Gravy

Hilsa In Mustard Gravy. Marinate fish with salt and turmeric powder for. Hilsa fish is commonly known as 'Ilish maachh' in Bengal. It is the most popular and costly fish due its aroma and taste. "Hilsa in Mustard Gravy" is authentic Bengali dish, when i tried it in my Kitchen,I found it so easy to cook.

Hilsa with mustard gravy (sorshe ilish) is an authentic Bengali dish and is very easy to cook. Ilish In Mustard Gravy(hilsa Fish) Ilish or Hilsa is the fish that itself created a genera of cooking in Bangla Cuisine. In North America, Bengalies substitute Hilsa with the fresh catch of Shad fish Ilish Macher Sorshe bata diye Jhal (Also known as Hilsa Fish in Mustard Gravy) Have you tried the Bengali Kasundi Ilish recipe from Debjanir Rannaghar! You can have Hilsa In Mustard Gravy using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of Hilsa In Mustard Gravy

1. Prepare 6 pieces of Hilsa fish.
2. It's 1 tablespoon of mustard.
3. You need 4-5 of green chillies.
4. It's 3 of green chillies slitted (for garnishing).
5. It's 1.5 teaspoon of kalaunji.
6. You need of Salt as required.
7. Prepare of Mustard oil as required.
8. It's 1.5 teaspoon of turmeric powder.

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. Add mustard powder, turmeric powder, salt, sugar and water to the baking dish and mix well to make a smooth mixture. Now add the fish to the mustard mix and drizzle the mustard oil on top.

Hilsa In Mustard Gravy instructions

1. Soak the mustard seeds in lukewarm water..
2. Take 4-5 green chillies along with the soaked mustard seeds and 1/2 teaspoon kalaunji and grind it to a smooth paste..
3. Marinate the hilsa fish with 1/2 teaspoon turmeric and salt as per your taste..
4. Heat some mustard oil in a wok and shallow fry the fishes. Never over fry hilsa fishes as it may lose it's flavour..
5. Keep them aside..
6. In the same wok, add the kalaunji and wait till the aroma comes out..
7. Add the mustard and green chillies paste and mix it well..
8. Add the rest of the turmeric and some water for the gravy. Mix it again..
9. Add some salt and bring it to boil..
10. After you get the desired consistency in the gravy, add the fishes and slitted green chillies..
11. Add 1 teaspoon of mustard oil in it so that you get a fresh mustard flavour from the gravy..
12. Mix it well and remove it from the flame. Serve hot with steamed rice..

Rub each fish steak into the mustard paste to coat all sides thoroughly with the mustard mix. The combination of mustard, poppy seeds, green chilli and mustard oil with hilsa go really great and bring very distinct flavour. The usage of spices are very less. So let it release it's flavor in the mustard gravy. I used ready made mustard powder for this fish preparation.