Saucepan@saucepan · Shared this recipeFollowBangladeshi · mainShorshe IlishA classic Bangladeshi dish of hilsa fish simmered in a spicy mustard sauce with green chilies and mustard oil.servings5Original recipe on thespiceodyssey.comKeep this recipeAdd a copy of Shorshe Ilish to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servingsPreparing the Mustard Paste2 tbsp White Mustard1 tbsp Black Mustard1 tsp Salt3 Green Chilies0.25 cup Warm WaterSugar, just a pinchPreparing the Fish5 pieces Ilish (Hilsa), bone in steaks cut into 2-3 inches wide1 tsp Turmeric1 tsp Salt1.5 tsp Mustard Oil, 1-2 tspBringing it Together2.5 tbsp Oil, mustard oil or vegetable oil, 2-3 tbsp1 tsp Nigella Seeds0.5 cup Onion, sliced (optional)0.5 tsp Turmeric1 tsp Red Chilli Powder0.25 cup Coconut Milk, optional4 Green Chilies, 3-5, slitStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak all the ingredients for the mustard paste in warm water for 30 minutes.2Step 2: Place them in a blender and grind till a smooth paste is formed. The finished paste should be a creamy yellow color with black and green flecks.3Step 3: Try to make this paste right before cooking and not earlier. The sharpness and bitterness of mustard increases while sitting so don't make this ahead of time or store for more than a day or two. If you have extra mustard paste, the best way to store it is by freezing it right away.4Step 4: Ilish is a very delicate fish so be gentle while cleaning and preparing it. Descale, wash and pat dry the fish.5Step 5: Mix the turmeric and salt in mustard oil. Rub the fish on both sides with the oil mix and set it aside for 30 minutes.6Step 6: Heat the oil in a wide skillet over medium heat. Add the nigella seeds and cook for 30 seconds.7Step 7: Add the onions and stir frequently until translucent.8Step 8: Add the spices - turmeric and red chili powder and mix until the water has evaporated and the oil shimmers through the spice mixture. Make sure not to let the spices burn. You may add a splash of water if needed.9Step 9: Add the marinated fish pieces in a single layer to the skillet and gently sear on each side, about 1-2 minutes on each side. We are not making a crispy Ilish Bhaja here, just giving it a nice golden color before the mustard paste is added.10Step 10: Pour in the mustard paste and coat the fish pieces on both sides. If you find the mustard paste is slightly bitter and pungent for your liking, add a bit of coconut milk. The best way to balance out bitterness is with fat and sugar.11Step 11: Once the fish pieces are well-coated in mustard paste (and coconut milk), add some slit green chilies and cover the lid. Turn the heat down to medium-low and simmer the fish in the mustard sauce, for 15 to 20 minutes.12Step 12: Check in between to make sure the bottom isn't catching or the fish pieces aren't burning. If the gravy seems to dry up quickly, add a splash of water or coconut milk.13Step 13: Once the gravy has reached your desired consistency, turn off the heat. Serve immediately. Enjoy it with steamed rice or Panta Bhat.getsaucepan.com/r/abfce911-cd5c-44a2-8212-2b7039205bd8 · Original: https://www.thespiceodyssey.com/eat/shorshe-ilish
