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.

Ilish Macher Kalo Jhaal (Hilsa Fish cooked with Nigella Seeds paste)

 

          Let me share a very easy, simple and a quick traditional recipe of Ilish Macher Kalo Jhaal. To sum up it is Hilsa Fish in black gravy as the fish is marinated in nigella seeds, garlic & green chili paste, the three main ingredients in this recipe. This is then cooked in a dum style. So less effort but the end product is just mouth watering with a drizzle of some extra raw mustard oil. It is pure divine and a must try recipe. This is almost a lost recipe, not to be found in restaurants and it is best enjoyed with only hot steamed rice.

        

           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. You can opt for this simple recipe when you need something in a jiffy. It has minimum of ingredients easily available in your kitchen. 

• 3-4 Ilish fish pieces
• salt to taste 
• 1/2 tsp. turmeric powder
• 3 tbsp. mustard oil 
• 1 tsp. nigella seeds
• 1 tbsp. coriander leaves 

To Grind - 

• 1 tbsp. nigella seeds
• 3-4 garlic cloves
• 2-3 green chilies
• pinch of salt

          Grind the nigella seeds, green chilies, garlic and a pinch of salt into a paste. 

          Marinate the fish with this paste, salt to taste, turmeric powder and 1 tbsp. mustard oil for 10-15 minutes.

          Heat another tbsp. of oil in a pan and temper with nigella seeds. Sauté for a few seconds and then transfer the marinated fish and 1/3 cup water. Cover and cook on a low flame for 8-10 minutes by gently turning the fish halfway.

          When done, switch off the flame and drizzle the remaining mustard oil and coriander leaves. 

          Cover and give a standing time for 2-3 minutes. Serve with hot steamed rice for a nice comfort lunch. 

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.

Ilish Paturi (Fish steam-cooked in Banana Leaf - Bengali style)

          This is a traditional Bengali delicacy called Paturi, where Hilsa fish (a favorite river water fish) is marinated with mustard paste and steamed, wrapped in a banana leaf. You can substitute it with prawns or any boneless fish fillet. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So do give it a try by following a step by step pictorial recipe to prepare it.    

           Paturi is a traditional method of steam cooking in a banana leaf. In fact it is an old recipe which is not much heard of. However, such dishes are still prepared in few Bengali homes and is also being served in few Bong restaurants. 

          Besides steaming, it can also be pan fried. Sometimes it is also cooked, wrapped in pumpkin leaves that is simply out of this world. You need to try to believe it.


       

• 2 Ilish fish (Hilsa) fillet 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard seeds
• 1 tbsp. mustard oil
• 1-2 green chilies
• 1/2 cup fresh grated coconut 
• 8-10 cashew nuts / 2-3 tbsp. poppy seeds
• 2-3 tbsp. coriander leaves
• few extra fresh green / red chilies (opt)
• banana leaf as required

         Marinate the fish with a pinch of salt and turmeric powder for 10-15 minutes. Meanwhile, grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. 

          Mix along with salt, turmeric powder, mustard oil and coriander leaves. Smear this paste all over the fish and keep aside for 10-15 minutes.

          Cut the banana leaf into desired size. Heat a tawa / skillet and place the banana leaf on it for a few seconds. The heat will help it to become more pliable so that it can be easily folded without breaking. 

          Take one leaf and place one marinated fish in the centre along with a chili and fold. Tie with a string and keep aside. Do the same with the other fish too.

          Place in a greased steamer and steam for 12-15 minutes. When done, discard the string and open the parcel and serve them with hot steamed rice. 







Note - 

          I had to substitute poppy seeds with cashew nuts as the former is unavailable here. But believe me there was no change in the taste and flavor. It turned out just yummy. 

                      Marinate fish with a pinch of salt & turmeric powder for 10-15 min.

                  Grind cashew nuts, mustard seeds, green chilies & coconut to a smooth paste. 
                  Mix along with salt, turmeric powder, mustard oil and coriander leaves.

                        Smear this paste all over the fish & keep aside for 10-15 minutes.

                 
                    Cut the banana leaf into desired size. Heat a tawa & place banana leaf 
                    on it for few seconds to make it pliable so that it can be folded easily. 
                  

                  Take a leaf & place marinated fish in the center along with a chili & fold. 

                        Tie with a string & keep aside. Do the same with the other fish too. 
                        Steam for 12-15 minutes. 

                                Serve them with hot steamed rice for a lazy weekend lunch. 

Achari Tel Ilish

          Ilish Mach (Hilsa Fish) is an all time favourite of mine and most of the Bengali crowd. So let me share a very simple and an easy Hilsa Fish in mustard oil gravy, but with a slight twist. Some pickle masala is added to the traditional recipe to give an achari taste. To sum up it is pure divine and a must try recipe. It is best enjoyed with only plain steamed rice. So check the step by step pictorial recipe to prepare this Achari delicacy. 

          Came across this unique recipe in one of the cookery shows and so decided to give it a try. I was not disappointed as it turned out very yummy. You need it to try it to believe what I mean. This yummy preparation has minimum of ingredients. 

          The base of the gravy has only turmeric powder, red chili powder, salt and pickle masala cooked with a tempering of nigella seeds and green chilies in mustard oil. So less effort but the end product is just mouth watering. 

• 2 pieces of Hilsa fish, cleaned
• 2 tbsp. mustard oil 
• 1/2 tsp. nigella seeds (kalonji)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 green chilies, slit
• 1-2 tsp. any pickle (I used mango pickle)
• 1 tsp. coriander leaves, chopped

          Make a paste with the turmeric powder, red chili powder and 1/2 cup water. Keep aside.

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

          Heat oil and fry the fish pieces slightly on both sides. Drain and keep aside.

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. 

          Add the paste and sauté for a few seconds. 

          Then add salt, pickle, 1/2 cup water and the fried fish. Bring it to a boil.

          Simmer on a medium flame for 2 minutes. Garnish with coriander leaves and serve with plain steamed rice.

                     Marinate fish pieces with a pinch of salt & turmeric powder for 10 min.

                      Heat oil & fry fish slightly on both sides. Drain & keep aside.

                     Temper the same oil with nigella seeds & green chilies. Saute few sec. 

                       Add the paste and sauté for a few seconds. 

                     Add salt, pickle, 1/2 cup water & fried fish. Bring to a boil. Simmer on
                     a medium flame for 2 minutes. 

                      Garnish with coriander leaves & serve with plain steamed rice.