Recipe of Award-winning Hilsha Fish in Mustard Curry/ Sorse illish
Hey everyone, it's Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, How to Make Ultimate Hilsha Fish in Mustard Curry/ Sorse illish. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Hilsha Fish in Mustard Curry/ Sorse illish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hilsha Fish in Mustard Curry/ Sorse illish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hilsha Fish in Mustard Curry/ Sorse illish is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Hilsha Fish in Mustard Curry/ Sorse illish estimated approx 20 minutes.
To begin with this recipe, we must first prepare a few components. You can cook Hilsha Fish in Mustard Curry/ Sorse illish using 11 ingredients and 10 steps. Here is how you cook that.
#indiankitchen
Hilsha fish is commonly known as ''illish maachh" in Bengal. It is also known as "queen of the fish". This fish is only available in monsoon. Hilsha fish is very popular and costly due to it's unique aroma and taste. Hilsha Fish in Mustard Curry/Sorse illish is a very popular authentic bengali dish. It is very delicious to eat with hot steamed rice.
Ingredients and spices that need to be Make ready to make Hilsha Fish in Mustard Curry/ Sorse illish:
- 3 pieces hilsha fish
- 1 tbsp tomato puree
- 4 sliced green chillies
- to taste Salt
- 1 tsp turmeric powder
- 2 tbsp yellow mustard seeds
- 1 tsp poppy seeds
- 3 whole green chillies for garnishing
- 1/4 tsp nigella seeds/Kalonji
- 1/4 tsp sugar
- 5 tbsp mustard oil
Instructions to make Hilsha Fish in Mustard Curry/ Sorse illish
- Take mustard seeds, poppy seeds, whole green chillies and together make a smooth paste.
- Add 1/2 tsp salt and 1/2 tsp turmeric powder to the washed fish pieces and mix well.
- Heat 4 tbsp oil in a kadhai/ pan.
- Fry lightly on both sides of the fish pieces to remove the raw smell and remove.
- In the remaining oil add nigella seeds/ kalonji and sugar for tempering and then add tomato puree.
- Stir for 2 minutes and add the paste of mustard seeds, poppy seeds, sliced green chillies and stir for another 2 minutes.
- Add water, salt as per taste, 1/2 tsp turmeric powder and when it begins to boil, add fried fish pieces.
- Cover and cook until the curry is thickened, stir occasionally.
- When the curry is thickened and oil is floating on the top of the curry, add 1 tbsp mustard oil over it and turn off the gas.
- Serve with hot steamed rice.
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