Hilsa Fish with Mustard (Shorshe ilish )

The bong culture has always been infected with food experimenting syndrome, and it won't be wrong to say that one of the greatest food revolution that has taken place in the bengali cuisine would be the preparation of Hilsa dishes, this dish is not only prepared with charm but also needs to be prepared with an exceedingly adroit techniques. Hilsa is not just the queen of fishes which is famous for its taste but has also emerged to be an identity of bengalis.

Coming down to the recipe, though it requires skill and efforts, it still is not that difficult to make.

Ingredients

• Hilsha/Ilish fish 5 or 6 pieces

• Mustard seed 3 tbsp

• Onion 1pc (finely chopped)

• Green chili 4 to 5

• Turmeric powder 1 tsp

• Salt (as per taste)

• Mustard oil

• Yogurt (whisked )

Preparation

Mustard paste: Soak the mustard seeds in water for atleast 1.5 Hours. Once done, grind it either in a mixer grinder or on a grinding stone with green chilly and pinch of salt.

1. Marinade the fish pieces, with salt and turmeric powder and keep it aside for atleast 15 minutes, this would help the salt soak inside it.

2. Pour some more oil in a pan and fry the pieces one by one for 2 minutes, please keep in mind do not crisp fry it.

3.  Remove the pieces, now in the same oil add the onions till it starts giving nice aroma, 

4. Add the whisked yogurt, turmeric and the mustard paste in a bowl, mix it properly and add the mixture to the pan, cook for sometimes in the low flame until the oil starts to separate.

 5. Add the fried fish pieces to the pan and toss it carefully to mix it properly with the mustard mixture. Cover the pan and let it cook for 10 minutes.

6. Garnish it with green chillies and serve it with white rice.