Shorshe Ilish or Hilsa in a mustard paste is the ultimate preparation in Bengali cuisine .This dish is undoubtedly any Bengali's delight .
The Hilsa is available only for a few months in the monsoon every year.The irresistible flavor and and a very soft and smooth texture could be the reason behind its popularity among the eastern states of India.The hilsa isvery oily fish and so it can be cooked in little oil.The fresh good quality ones actually release oil in the pan.
The hilsa can be cooked in many ways,and tastes best when cooked in mustard oil.It can be cooked in a mustard seed paste or a simple gravy of only cumin powder.The Hilsa is also relished with eggplant in a gravy.
Today I am sharing the easiest and the quickest method of cooking the Hilsa.It is steamed in mustard paste and enjoyed with plain rice.
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INGREDIENTS
1-About half kilogram of hilsa cut in pieces
2-Turmeric powder-1 teaspoon
3-Salt-as per taste
4-Mustard paste -2 tablespoon(alternatively the store bought mustard seed powder can be used)
Mustard Paste ----- How to make the perfect mustard paste used in Bengali cuisine
5-Mustard oil-4 to 5 teaspoon
(Though I have not used it here ,You can use about 1 to 2 teaspoon finely grated coconut or thick curd along with the mustard paste)
(The mustard paste will contain the green chillies required,so I have not mentioned the green chilies in the ingredients separately)
YOU MIGHT ALSO LIKE
Dahi Baingan(Brinjals in yogurt gravy)
Rohu fish curry(Fish Kalia)
Rohu in yogurt gravy(doi mach)
Grandma's Egg Curry Recipe
Chettinad chicken
METHOD
1-Wash the pieces under running water quickly
2-With the help of the fingers lightly coat salt and turmeric on the pieces and leave them for 10 to 15 minutes.
3In the meantime get the mustard paste ready.
4-Put a large sauce pan with about 4 cups of water to boil
5 Add turmeric and 2 teaspoons of mustard oil to the mustard paste
6-Add the mustard paste to the fish and transfer the fish to the vessel in which you plan to steam it
7-Now drizzle another 2 teaspoon of mustard oil from top on the fish
8-Do not try to mix the fish with the oil at this stage. Place a small metallic stand in the large saucepan in the boiling water ,and place the vessel with the fish in it for steaming
9-Cover the large saucepan well and steam for 10 minutes on high heat
11-Do not open the lid as soon as you switch off the flame
The Hilsa loses its flavour very soon.So open the lid only when you are ready to eat
12-Enjoy with plain steamed rice
ALTERNATIVELY-The fish with the mustard paste can be cooked in the microwave in a microwave proof cookware,for 5 minutes.Take care to see that the vessel you are microwaving has a lid.The lid should be kept on while cooking,or else the fish tends to lose its flavour
Important tips
1 -The hilsa is a very delicate fish unlike the rohu or the catla.
So it should be handled with care.
2-The Hilsa loses its flavour if washed too much ,as it starts losing the oil on its skin.
The Hilsa is available only for a few months in the monsoon every year.The irresistible flavor and and a very soft and smooth texture could be the reason behind its popularity among the eastern states of India.The hilsa isvery oily fish and so it can be cooked in little oil.The fresh good quality ones actually release oil in the pan.
The hilsa can be cooked in many ways,and tastes best when cooked in mustard oil.It can be cooked in a mustard seed paste or a simple gravy of only cumin powder.The Hilsa is also relished with eggplant in a gravy.
Today I am sharing the easiest and the quickest method of cooking the Hilsa.It is steamed in mustard paste and enjoyed with plain rice.
LIKE MY PAGE HERE
INGREDIENTS
1-About half kilogram of hilsa cut in pieces
2-Turmeric powder-1 teaspoon
3-Salt-as per taste
4-Mustard paste -2 tablespoon(alternatively the store bought mustard seed powder can be used)
Mustard Paste ----- How to make the perfect mustard paste used in Bengali cuisine
5-Mustard oil-4 to 5 teaspoon
(Though I have not used it here ,You can use about 1 to 2 teaspoon finely grated coconut or thick curd along with the mustard paste)
(The mustard paste will contain the green chillies required,so I have not mentioned the green chilies in the ingredients separately)
YOU MIGHT ALSO LIKE
Dahi Baingan(Brinjals in yogurt gravy)
Rohu fish curry(Fish Kalia)
Rohu in yogurt gravy(doi mach)
Grandma's Egg Curry Recipe
Chettinad chicken
METHOD
1-Wash the pieces under running water quickly
2-With the help of the fingers lightly coat salt and turmeric on the pieces and leave them for 10 to 15 minutes.
3In the meantime get the mustard paste ready.
4-Put a large sauce pan with about 4 cups of water to boil
5 Add turmeric and 2 teaspoons of mustard oil to the mustard paste
6-Add the mustard paste to the fish and transfer the fish to the vessel in which you plan to steam it
7-Now drizzle another 2 teaspoon of mustard oil from top on the fish
8-Do not try to mix the fish with the oil at this stage. Place a small metallic stand in the large saucepan in the boiling water ,and place the vessel with the fish in it for steaming
9-Cover the large saucepan well and steam for 10 minutes on high heat
11-Do not open the lid as soon as you switch off the flame
The Hilsa loses its flavour very soon.So open the lid only when you are ready to eat
12-Enjoy with plain steamed rice
ALTERNATIVELY-The fish with the mustard paste can be cooked in the microwave in a microwave proof cookware,for 5 minutes.Take care to see that the vessel you are microwaving has a lid.The lid should be kept on while cooking,or else the fish tends to lose its flavour
 |
| The marinated fish |
 |
| Ready for steaming |
 |
| The small vessel with the fish goes into the larger saucepan with water |
Important tips
1 -The hilsa is a very delicate fish unlike the rohu or the catla.
So it should be handled with care.
2-The Hilsa loses its flavour if washed too much ,as it starts losing the oil on its skin.
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