Kacha Shorshe Ilish (Raw Hilsa Fish in Mustard Gravy - Bong style)

 

           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.

Add the strained mustard water, salt & turmeric powder. Bring it to a boil & then simmer for 4-5 minutes on a low flame.

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. 

Ilisher Ullash (Bong style Hilsa fish curry)

 

          This age old and lost recipe, that I came across, has been documented by Pragyasundari Devi, niece of Ravindranath Tagore. It was a homemade recipe of the latter and was one of his favorite. It pairs well with hot steamed rice. Ullash means cheers. So once you take the first bite of this delectable dish, it makes you feel elated and happy. Hence the name. 

         

               It is very easy to prepare and the uniqueness of this recipe lies in the use of garlic and vinegar, which is generally unheard of. So there is a mix of flavors - garlicy, spicy, pungency from the mustard and the tang from the vinegar. It is best enjoyed with hot steamed rice. So check out the step by step pictorial recipe to prepare this simple delicacy.

• 2 Hilsa fish pieces
• salt to taste
• 1/4 tsp. turmeric powder
• 6-8 garlic cloves
• 4-5 dry red chilies
• 2 tbsp. vinegar
• 2 tbsp. mustard 
• 2-3 tbsp. mustard oil
• 2-3 slit green chilies

          Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. 

          Blend together red chilies, garlic, vinegar, salt, turmeric powder and mustard along with some water into a fine paste. Strain it.

          Transfer the paste into a pan / kadai along with the mustard oil. Switch on the flame and add the marinated fish and green chilies. 

          Cover and cook on a low flame for 10-12 minutes. Halfway through, carefully turn the fish over. 

          When done, switch off the flame and keep it covered for 4-5 minutes. Serve with hot steamed rice.

                    Marinate the fish with a pinch of salt & turmeric powder for 5-10 minutes. 

                        Blend the red chilies, garlic, vinegar, salt, turmeric powder & mustard

                       along with some water into a fine paste. Strain it. 

                             Transfer the paste into a pan / kadai along with the mustard oil. 

                     Switch on the flame & add the marinated fish & green chilies. Cover and

                     cook on a low flame for 10-12 minutes.

                                  Serve with hot steamed rice.

Shorshe Ilish (HIlsa Fish in Mustard Gravy - Bong Style)

          Ilish Maach 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 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 at my place of residence. Nevertheless there was no change in the taste and flavor. It turned out simply divine and yummy.