Shorshe Ilish

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Rinse the Hilsa fish steaks thoroughly and pat them dry.

   Ongeveer 2 min

2. 2

   Marinate the fish with turmeric powder and salt, ensuring each piece is well coated. Set aside for 15 minutes.

   Ongeveer 15 min

3. 3

   To prepare the mustard paste, drain the soaked yellow and black mustard seeds. Combine them in a grinder with the green chilies and a small amount of water.

   Ongeveer 3 min

   Tip van de kok: Adding a pinch of salt while grinding can prevent the mustard from turning bitter.

4. 4

   Grind into a smooth, fine paste, adding more water a little at a time if needed to achieve the right consistency.

   Ongeveer 2 min

5. 5

   Heat the mustard oil in a deep pan or kadai over medium heat until it starts smoking lightly, then reduce the heat.

   Ongeveer 2 min

   Tip van de kok: Smoking the mustard oil removes its raw, pungent smell.

6. 6

   Carefully add the marinated fish pieces to the hot oil and sear them lightly for about 1 minute on each side. Do not cook through.

   Ongeveer 2 min

   Tip van de kok: Be gentle with the fish as Hilsa is delicate.

7. 7

   Pour the prepared mustard paste over the fish in the pan. Add the remaining turmeric powder, red chili powder (if using), and salt.

   Ongeveer 1 min

8. 8

   Add the cooking water to the pan, ensuring the fish is mostly submerged in the gravy.

   Ongeveer 1 min

9. 9

   Place the slit green chilies on top of the fish.

10. 10

    Cover the pan and let it simmer on low heat for 15-20 minutes, or until the fish is cooked through and the gravy has thickened slightly.

    Ongeveer 18 min

    Tip van de kok: Avoid stirring too much to prevent breaking the delicate fish.

11. 11

    Serve hot with steamed rice.