Ilish maach is undoubtedly the most favoured and popular river water fish among most of the Bengali crowd. Various types of recipes can be dished out with it. It is also an all time favourite of mine. So let me share a very easy, simple and a quick traditional recipe of Shorshe Ilish or Hilsa Fish in Mustard gravy. This delicacy goes well with only and only hot steamed rice.
- 2-3 Hilsa fish fillet
- 1 tbsp. mustard seeds
- 2-3 tbsp. fresh grated coconut
- 1-2 green chilies
- 8-10 cashew nuts / 2 tbsp. poppy seeds
- 1/2 tsp. turmeric powder
- salt to taste
- 2 tbsp. + 1 tsp. mustard oil
- 1 tsp. nigella seeds
- 1 tbsp. coriander leaves, chopped
Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Meanwhile blend the soaked mustard seeds, cashew nuts, green chilies, coconut, turmeric powder and salt to a smooth paste by adding some water. Keep aside.
Heat 2 tbsp. mustard oil in a pan / kadai and temper with nigella seeds. Sauté for a few seconds and add the marinated fish. Fry on both sides slightly (just a minute on each side).
Now add the mustard paste and sprinkle some water. Mix well so that the fish is nicely coated in the masala. Cover and simmer for 2-3 minutes or till the oil leaves the sides of the pan.
Switch off the flame and drizzle the remaining mustard oil. Garnish with coriander leaves and enjoy with hot steamed rice.
Note -
I have substituted poppy seeds with cashew nuts as the former is unavailable here. Nevertheless there was no change in the taste and flavour. It turned out simply divine and yummy.
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