Sorshe Ilish is a beloved Bengali fish curry made with the exquisite hilsa fish swimming in a spicy and aromatic mustard gravy. This traditional dish is cherished for its robust, pungent flavors primarily from mustard paste. Enrich the dish with a personal twist by adding sour yogurt for a thicker sauce, while still staying true to the authentic tastes that define this classic. Served best with steamed rice, it's a culinary journey through Bengal's vibrant cuisine.
🐟 4 large pieces of Ilish (Hilsa) fish
🥛 1.5 tablespoons of sour yogurt (optional)
🌿 2 tablespoons of white mustard seeds and 1 teaspoon of red mustard seeds, soaked
🌶️ 2 whole green chilies for grinding with mustard
🌾 1/4 teaspoon turmeric powder
🌶️ 1/2 teaspoon red chili powder
🥄 2-3 tablespoons mustard oil
🌿 1 pinch nigella seeds
🌶️ 5-6 whole green chilies for cooking and garnish
🧂 Salt, to taste
💧 Approximately 1/2 cup water
1- Prepare Mustard Paste:
2- Prepare Spice Paste:
3- Heat Oil:
4- Cook Spices:
5- Add Fish:
6- Add Mustard Paste:
7- Add Green Chilies:
8- Final Cooking:
9- Serve:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 320 per serving
Protein: 22g per serving
Fats: 25g per serving
Carbohydrates: 5g per serving
Equipment: Non-stick pan, Small glass bowl, Small plates for spices and garnishes, Blender/Grinder for mustard paste, Plastic or wooden spoon for stirring, Spatula for handling fish, Glass lid for simmering, Serving bowl and spoon for plating
#bengalirecipes #sorsheilish #hilsafish #mustardcurry #fishcurry #bengalifood #traditionalcooking #currylover #indianfood
Aysha Siddika: https://www.youtube.com/@ayshasrecipe