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Before you jump to Shorshe Ilish Bengali Fish Curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is now a good deal more popular than in the past and rightfully so. The overall economy is impacted by the number of men and women who suffer from conditions such as high blood pressure, which is directly related to poor eating habits. Although we’re always being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. In all probability, a lot of people believe that it takes a lot of work to eat healthily and that they will need to drastically alter their way of life. It is possible, though, to make several minor changes that can start to make a difference to our everyday eating habits.
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We hope you got insight from reading it, now let’s go back to shorshe ilish bengali fish curry recipe. You can have shorshe ilish bengali fish curry using 10 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Shorshe Ilish Bengali Fish Curry:
- You need 2-3 Hilsa fish fillet
- Use 1 tbsp mustard seeds
- Prepare 2-3 tbsp fresh grated coconut
- Take 1-2 green chilies
- Prepare 8-10 cashew nuts
- You need 1/2 tsp turmeric powder
- Take to taste salt
- You need as needed mustard oil
- Prepare 1/3 tsp nigella seeds
- Get 1 tbsp coriander leaves chopped
Steps to make Shorshe Ilish Bengali Fish Curry:
- Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Meanwhile blend the soaked mustard seeds, cashew nuts, green chilies, coconut, turmeric powder and salt to a smooth paste by adding some water. Keep aside.
- Heat 2 tbsp. mustard oil in a pan / kadai and temper with nigella seeds. Saute for a few seconds and add the marinated fish. Fry on both sides slightly (just a minute on each side).
- Now add the mustard paste and sprinkle some water. Mix well so that the fish is nicely coated in the masala. Cover and simmer for 2-3 minutes or till the oil leaves the sides of the pan.
- Switch off the flame and drizzle the remaining mustard oil. Garnish with coriander leaves and enjoy with hot steamed rice.
- Note - - - I have substituted poppy seeds with cashew nuts as the former is unavailable here. Nevertheless there was no change in the taste and flavour. It turned out simply divine and yummy.
Here is another Popular Bengali Hilsa Fish Recipe Doi Ilish. This Doi Shorshe Ilish macher jhol is very delicious Bengali. Shorshe Maach, fish in mustard sauce is a Bengali fish curry and this is our take on it. The first time we made this dish, it tanked but the second attempt made up for it. Hilsa or Ilish, an expensive backwater herring is traditionally used to cook this curry.
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