Hilsa fish mustard curry recipe

Sorshe ilish is a traditional Bengali style dish made from hilsa or ilish, a type of herring, cooked in mustard gravy. Hilsa is known to be as “queen of the fish”. It’s a very tasty and rich fish. This is not like other fishes that are available throughout the year. It is only available during monsoon and this particular season is just celebrating like festivals in every Bengali house. Shorshe ilish is popular among the people in West Bengal & nothing is more blissful than a plate of steamed rice with shorshe ilish. The flavor of mustard or shorshe and the taste of Hilsa or ilish is just made for each other! The most important ingredient of hilsa fish mustard curry recipe is “mustard”. The combination of mustard, green chilli and mustard oil with hilsa go really great and bring very distinct flavor. The usage of spices are very less. Simplicity is the main secret of this exclusive “shorshe ilish”. In this recipe, I didn’t use any onion, ginger or garlic because they will spoil the authenticity of the recipe. Hilsa has it’s own flavor, so let it release it’s flavor in the mustard gravy. Must try this at home and I'm sure that you will love this hilsa fish mustard curry recipe.
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Ingredients for Hilsa Fish Mustard Curry Recipe:
4 pieces of Hilsa or Ilish fish
2 tbs mustard seeds
2 tbs mustard oil
2 tbs dahi (or curd)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
3 green chillies
salt to taste
How To Make Hilsa Fish Mustard Curry Recipe:
Soak the mustard seeds for 30 mins. Transfer in a grinding jar along with green chillies & salt. Grind into a smooth paste. Take out in a bowl and add curd, turmeric powder & red chilli powder. Mix well and keep aside.
Heat oil in a pan and add the prepared mixture (*add little water if required). Let it boil and then add the fishes salt & green chillies. Stir gently and cook for 5 mins with covering the lid.
Flip the fishes and cook again for 5 mins with the lid on.
Add 1 tbs mustard oil and rest for 5 mins.
Your Hilsa Fish Mustard Curry Recipe is ready to serve.
Hilsa fish digha is commonly known as 'Ilish machh' in Bengal. It is the most popular and costly fish due to its aroma and taste. Though it’s so high in price, but Bengali don’t deprive themselves from eating this fish. It became kind of tradition that Bengali have to eat at least one fish to save their identity. Hilsa fish mustard curry recipe is an authentic Bengali dish, when i tried it in my Kitchen, I found it so easy to cook. It took hardly an hour to prepare the entire lunch. Hilsa fish cooking is a fuss-free famous Bengali style recipe where you don't need to fry the fish! lucky me!
I have used fresh mustard paste for this fish preparation, but you can use mustard powder as well for this recipe. To make fresh mustard paste at home, soak mustard seeds in the water for half an hour and blend along with green chilli and salt. This way the paste will be nice and not bitter. Don’t use small mustard seeds.
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish, which is must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena. A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
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