Ilish Maach or Hilsa Fish is undoubtedly the most favored 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 favorite of mine. So let me share a very easy, simple and a quick traditional recipe of Kacha Shorshe Ilish or Raw Hilsa Fish in Mustard gravy.
Kacha in Bengali lingo means raw. So in this recipe, the fish is not marinated or fried. It is directly dropped in the boiling mustard gravy and cooked, covered, till done.
It is then garnished with raw mustard oil and coriander leaves. This delicacy goes well with only hot steamed rice.
So check out the step by step pictorial recipe to prepare this traditional Bengali Fish Curry.
- 2 Hilsa Fish fillet, cleaned, washed well and rinsed
- 2 tsp. mustard paste
- 3 tbsp. mustard oil
- 1/2 tsp. nigella seeds
- 4 green chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander leaves, chopped
Mix the mustard paste with 1 & 1/2 cups water. Then strain it and keep aside.
Heat 2 tbsp. mustard oil in a pan and temper with nigella seeds and 2 green chilies. Sauté for a few seconds.
Add the strained mustard water, salt and turmeric powder. Bring it to a boil and then simmer for 4-5 minutes on a low flame.
Now add the Hilsa fish fillet. Cover and cook on a low flame for 5-7 minutes.
When done, add the remaining mustard oil, remaining green chilies and coriander leaves. Serve this traditional fish curry with hot steamed rice.
Mix the mustard paste with 1 & 1/2 cup. Then strain it & keep aside.
Heat 2 tbsp. oil & temper with nigella seeds & 2 green chilies. Sauté for a few seconds.
Now add the Hilsa fish fillet. Cover & cook on a low flame for 5-7 minutes.
When done, add the remaining mustard oil, remaining green chilies & coriander leaves.
Serve this traditional fish curry with hot steamed rice.
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