Shorshe Ilish (Hilsa in mustard gravy)
Shorshe Ilish (Hilsa in mustard gravy)

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, shorshe ilish (hilsa in mustard gravy). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

And Shorshe Bata Ilish is the all time favorite dish of Bengalis. Shorshe ilish is an authentic Bengali dish, native to the Bengal region of the Indian subcontinent, made from hilsa fish better known as ilish in this part. Shorshe ilish (Bengali pronunciation: [sorʃe iliʃ]) 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.

Shorshe Ilish (Hilsa in mustard gravy) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Shorshe Ilish (Hilsa in mustard gravy) is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have shorshe ilish (hilsa in mustard gravy) using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Shorshe Ilish (Hilsa in mustard gravy):
  1. Get 3-4 Hilsa pieces
  2. Take 1 table spoon White mustard paste (blended with two green chillies, two garlic pods along with mustard)
  3. Take 1 tea spoon Turmeric powder
  4. Prepare 1/2 tea spoon Red chilli powder
  5. Prepare 1/2 tea spoon ginger garlic paste
  6. Take 1/2 teaspoon five blister powder/ Panch Phoran
  7. Make ready 1/2 cup hung curd
  8. Take 2 large onions chopped
  9. Make ready 4-5 slitted green chillies
  10. Make ready 1 cup Mustard oil
  11. Take to taste Salt

Ilisher Shorshe Jhal aka Shorshe Ilish! Now let me tell you, from my part it was the clever thing to do. It took hardly an hour to prepare the entire lunch. Ilish Macher Sorshe bata diye Jhal is a fuss-free famous Bengali style mustard based Hilsa Fish curry where you don't even need to fry.

Instructions to make Shorshe Ilish (Hilsa in mustard gravy):
  1. Take the hilsa pieces in a bowl, add turmeric powder, red chilli powder, ginger garlic paste, mustard paste, Panch phoran, curd, salt in it & marinate the hilsa pieces well with the spices.
  2. Now add mustard oil in the marinated fishes & mix well.
  3. Take a pan in the gas, add rest of mustard oil, chopped onions & stir till onions turn golden brown. Now lower the flame, slowly add the marinated fishes, then stir, add bit of water in it & cover.
  4. When the fishes are cooked properly & there is a rise of oil in the gravy, add the slitted green chillies & remove from heat sauce.
  5. And your Shorshe Ilish is ready to serve! Serve it hot with plain rice, Khichdi.

Home » Sorshe ilish (Hilsa in Mustard Gravy). 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. Shorshe Ilish - Delicious aromatic hilsa fish cooked with mustard seed and mustard oil, an absolute delicacy from Bengal. This easy simple recipe brings out the traditional Bengali Shorshe Ilish recipe that is cooked in Bengali household for special occasions.

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