It has been quite a long time since I tasted any traditional Bengali savory dish. Last thing I tried and published on the blog was Chicken Do Pyaza and Onion Paneer Stuffed Kulcha I guess; and that also almost 6 months ago. It’s true I cook Indian special dishes very rarely as many of them take a lot of time. They also need hell lot of patience which I don’t have at all. I’m talking about the rich spicy dishes which needs slow cooking. I love those kinds of preparations and love to enjoy them once in a while.
There is also another reason which is equally responsible to slow down my intake of Bengali traditional dishes; that is availability of good quality fresh fish and mutton. I had fish almost 7/8 months back and I can’t even recall when I last had mutton here.
This weekend when I stepped into the local store for grocery shopping, I was informed that fresh fish is available. And who could keep me out of the store after that! I’m so thankful to the guy who informed me about ‘Her Majesty’s arrival! Yes yes I got some real good Hilsa! Finally after like ages I guess (atleast it seems so to me)
As it was weekend I was in no mood to cook any elaborate dish yet I wanted to have some bites before I send them to the freezer. Hence I tried a simple yet elegant dish with hilsa and its ‘bestest’ friend mustard paste. This duo can create half a dozen different awesome recipes but as I was looking for a simple one I chose to make Hilsa in simple Mustard Sauce or Ilish Shorshe. It takes only 15 mins to cook and no chopping/cutting/deep frying/ bla bla. So it was my dish of the weekend.
Here is the simplest recipe of Hilsa in Mustard Sauce or Ilish Shorshe.
Preparation Time: 10 mins
Cooking Time: 15 mins
Resting Time: 0 mins
Total Time: 25 mins
Yield: 2 to 4 servings
Ingredients:
Nigella seeds or brown mustard seeds: 1 tsp
Fresh green chilies: 2
Fresh coriander leaves: handful
Turmeric: ¼ tsp
Salt to taste
Mustard oil: 2-3 tbsp
For the Marinade:
Hilsa fish: 4 pieces
Turmeric powder: ½ tsp
Red chili powder: ¼ tsp (optional)
Salt: ½ tsp (as per taste)
For the Mustard paste:
Yellow mustard seeds: 2/3 tbsp
Turmeric powder: 1/8 tsp
Fresh green chili: 1
Warm water: ½ cup
For garnishing:
Fresh coriander leaves: handful
Lemon wedges
Equipment:
Large heavy bottomed nonstick pan
Mixing bowls
Wooden ladle
Wide flat palate
Preparation:
Wash and clean the fish carefully. There shouldn’t be any blood or scales. Pat the pieces dry with kitchen/paper towels; be careful not to leave water at all. Mix all the ingredients under ‘marinade’ and keep aside for 5-10 mins.
While fish is resting, prepare the mustard paste. Grind all the ingredients in a blender/food processor with 1-2 tbsp water. When paste is smooth, add rest of the water and keep aside in a clean glass bowl with a lightly fitted lid.
Heat 2 tbsp mustard oil in the nonstick pan on high flame. When the oil is smoking hot decrease the temperature to medium low and add the fish one by one into the pan. Be careful not to splutter the oil; its smoking hot now, remember! Fry for 30 secs and turn once; cook for another 30 secs and remove the fish carefully from the pan (without breaking the pieces) and transfer into a wide platter.
Add nigella seeds & chilies in the same pan; make slits in the chilies before adding to the pan. Add oil if necessary; I like my dish less oily so I don’t add any. When seeds splutter, pour the mustard mix and stir gently to mix.
Increase the flame and bring it to boil. When bubbles start forming, add fish one by one carefully to prevent them from breaking.
Cover the pan and cook for 8-10 mins on medium low flame. Adjust seasoning if necessary. Once fish is done (which will take 6-10 mins, depending on the sizes) check the consistency of the gravy. If it is not thicken enough for you, bring it to boil and cook it until thickens. Add handful of chopped fresh coriander leaves and remove from flame. Drizzle rest 1 tbsp oil on top, cover and keep aside until you are ready to serve.
Transfer your Hilsa in Mustard Sauce or Ilish Shorshe to the serving bowls; topped with 1-2 tsp coriander and 1 tsp mustard oil, if you like. Serve immediately with steaming hot rice, lemon slices and of course some fresh green chilies.
It can be stored upto two days in any air tight glass container. But it tastes best when served fresh. To get the best taste, reheat just before serving; add 1 tsp mustard oil on the top and serve immediately.
Old is Gold!!!
Other Hilsa/Ilish Recipes
Ilish Begun or Hilsa eggplant Curry
Sending this recipe to sending this to http://www.nibblesbynic.com/2014/02/18/wonderfully-creative-wednesdays-8/
Sending this to http://zestysouthindiankitchen.com/2014/03/hearth-soul-blog-hop-31004-delicious-treats-edition.html
Looks delicious!
i'm in love with ur pics seriously 🙂 they are so clear and clean and make u tempting 🙂
Eishob dekhiye lobh dekhanor mane ?:) …daroon dekhte and beautiful shots !!
nice instructive and beautifully explained
Delicious fish love that sauce. Thanks for sharing with Hearth and Soul bloghop. I am highlighting this post on this weeks edition.