Shorshe ilish
Hilsa in a ground mustard sauce, cooked by steaming. The great fish of Bengal.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the mustard seeds in warm water for twenty minutes.
Grind them with two chillies, a pinch of salt and a little water into a smooth paste.
Rub the fish steaks with turmeric and salt and leave them ten minutes.
Heat the mustard oil until it smokes, take it off and let it cool a minute; raw mustard oil is acrid.
Add the nigella, pour in the mustard paste let down with half a cup of water, and cook three minutes.
Lay the fish in a single layer, add the remaining chillies whole, cover and stew twelve minutes.
Finish with a spoon of raw mustard oil, take it off the heat and serve with rice.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Tuhi2001 · CC BY-SA 4.0