Shorshe Ilish
Shorshe Ilish is a quintessential Bengali dish featuring Hilsa fish cooked in a pungent mustard gravy. This recipe balances the bold flavors of mustard with the delicate taste of fresh fish, creating a rich and aromatic curry. It's a beloved dish, especially during the monsoon season when Hilsa is abundant.
Riċetta oriġinali minn Forkin
- Ħin totali
- 50 min
- Porzjonijiet
- 4
- Diffikultà
- Medja
Informazzjoni dwar l-allerġeni: jista’ jkun fiha ħut u mustarda. Dejjem iċċekkja l-imballaġġ tal-ingredjenti jekk għandek allerġija.
Tħejjija
Ingredjenti
Ikkonvertiti għall-wiri; il-kwantitajiet tar-riċetta jibqgħu ekwivalenti.
Ingredjenti
- 500 ghilsa fish, cut into steaks
- 4 mgħarfamustard oil
- 1 kuċċarinaturmeric powder
- 0.5 kuċċarinared chili powder(mhux obbligatorju)
- 1 kuċċarinasalt
mustard paste
- 2 mgħarfayellow mustard seed, soaked for 30 minutes
- 1 mgħarfablack mustard seed, soaked for 30 minutes
- 4 biċċagreen chili, slit
- 30 mlwater
cooking liquid
- 120 mlwater
garnish
- 2 biċċagreen chili, slit
Tagħmir
grinder · deep pan · cutting board · knife
Il-metodu
Pass pass
- 1
Rinse the Hilsa fish steaks thoroughly and pat them dry.
Madwar 2 min
- 2
Marinate the fish with turmeric powder and salt, ensuring each piece is well coated. Set aside for 15 minutes.
Madwar 15 min
- 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.
Madwar 3 min
Nota tal-kok: Adding a pinch of salt while grinding can prevent the mustard from turning bitter.
- 4
Grind into a smooth, fine paste, adding more water a little at a time if needed to achieve the right consistency.
Madwar 2 min
- 5
Heat the mustard oil in a deep pan or kadai over medium heat until it starts smoking lightly, then reduce the heat.
Madwar 2 min
Nota tal-kok: Smoking the mustard oil removes its raw, pungent smell.
- 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.
Madwar 2 min
Nota tal-kok: Be gentle with the fish as Hilsa is delicate.
- 7
Pour the prepared mustard paste over the fish in the pan. Add the remaining turmeric powder, red chili powder (if using), and salt.
Madwar 1 min
- 8
Add the cooking water to the pan, ensuring the fish is mostly submerged in the gravy.
Madwar 1 min
- 9
Place the slit green chilies on top of the fish.
- 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.
Madwar 18 min
Nota tal-kok: Avoid stirring too much to prevent breaking the delicate fish.
- 11
Serve hot with steamed rice.
Żommu tajjeb
Store leftover Shorshe Ilish in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if the gravy is too thick.
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