Hilsa Fish

Hilsa Fish

Shorshe Ilish Recipe with our favorite hilsa fish is almost everyone's favorite.

3 tablespoons of yellow mustard seeds, 4 to 6 pieces of fresh Hilsa fish Black mustard seeds, 1 tablespoon 4-5 green chilies (adjust to your preferred level of heat) 1 tsp. of turmeric powder appropriate salt 2 teaspoons of mustard oil For a creamy texture, add 1 tablespoon of yoghurt. (Optional) 1 teaspoon sugar to balance the flavours

Scales and internal organs should be thoroughly removed from the Hilsa fish. The fish pieces should be washed under running water and dried with paper towels.

Fish pieces should be rubbed with a pinch of salt and turmeric powder before sitting for 15 to 20 minutes.

Green chilies and yellow and black mustard seeds should be put in a grinder. Make a smooth paste out of the mixture after adding a pinch of salt. If necessary, you can add a little water.

To give the mustard paste a creamy texture, you can optionally add yoghurt and sugar.

In a pan, heat mustard oil until it just begins to lightly smoke. Turn down the heat and allow the oil to start to cool. On low heat, stir continuously while cooking the mustard paste in the oil to prevent burning.

It's prepared when the oil begins to separate from the paste and emits a pleasant aroma. The mustard paste should also have a dash of salt and turmeric powder. The Hilsa fish should be placed into the pan with care. Place a lid on the pan after pouring the mustard sauce over the fish. Cook the fish on low heat for 10 to 15 minutes, or until it is thoroughly cooked.

Serving and garnishing, in step four Take it off the heat and give it some time to cool. Add a few green chilies and a few drops of mustard oil as garnish. For a true Bengali experience, serve hot with steamed rice.