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Tuesday, 14 June 2016

Aam Shorshe Ilish (Bengali Fish Curry with Raw Mango & Mustard Paste)


          This is a traditional Bengali style fish in mustard gravy, but with a difference. Raw mango paste is added to it for a bit of a tang. It simply tastes divine. In this recipe I have used Hilsa fish but you can try with any other fish too, like Rohu, Tilapia, Pomfret, etc. Enjoy this delicacy with just plain steamed rice. Please check below a step by step guide with pictures to prepare it.





  • 2-3 fish pieces (I have used Ilish variety)
  • 2-3 tbsp. mustard oil
  • 1/2 tsp. nigella seeds (kalonji)
  • 1 dry red chili, broken into half
  • 2-3 tbsp. raw mango paste
  • 1/2 tsp. turmeric powder
  • 2-3 tbsp. mustard paste
  • salt to taste
  • 1 1/2 cups water
  • 3-4 green chilies
  • 1-2 tbsp. coriander leaves, chopped
  • 1 tsp. raw mustard oil





          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry the fish slightly. Drain and keep aside.

          Temper the same oil with nigella seeds and dry red chili. Saute for a few seconds and then add the mango paste and turmeric powder.

          Saute till the oil separates. Add the mustard paste and salt. Continue to fry again for few seconds more. Add the water and bring it to a boil.

          Drop in the fried fish and green chilies. Simmer on a medium flame for 2-3 minutes. When done, add the coriander leaves and raw mustard oil and serve with plain steamed rice.






                        Marinate the fish with a pinch of salt and turmeric powder for 10
                        minutes.



                           Heat oil in a pan and fry the fish slightly. Drain and keep aside.



                        Temper the same oil with nigella seeds and dry red chili. Saute for
                        a few seconds. 



                        Then add the mango paste and turmeric powder. Saute till the oil 
                        separates. 



                            Add the mustard paste and salt. Continue to fry again for few
                            seconds more.



                                Add the water and bring it to a boil.



                        Drop in the fried fish and green chilies. Simmer on a medium flame 
                        for 2-3 minutes. 



                    When done, add the coriander leaves and raw mustard oil and serve 
                     with plain steamed rice.







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