The heart and soul of every Bengali household the hilsa fish cooked in a sharp pungent mustard paste is a perfect accompaniment to steamed rice.
ILISH MACHER SORSE JHOL
Ingredients
8 half-inch thick darnes of hilsa (ilish) fish
2 tablespoons mustard seeds
Salt to taste
½ teaspoon turmeric powder
8 green chillies slit + for garnish
4 tablespoons mustard oil
1 teaspoon red chilli powder
Steamed rice for serving
Method
1. Transfer mustard seeds in a grinder jar add salt turmeric powder 4 green chillies and ½ cup water. Grind to a fine paste.
2. Take fish pieces in a bowl. Add half the prepared paste 2 tablespoons mustard oil and mix well.
3. Heat remaining mustard oil in a nonstick kadai. Once it starts to smoke reduce the heat add fish pieces and cook for 2-3 minutes.
4. Add remaining green chillies 2 cups water and mix well.
5. Add red chilli powder and mix well.
6. Add 1 cup water to remaining mustard paste and add to the pan and mix well.
7. Cover and cook on medium heat for 6-8 minutes.
8. Transfer in a serving bowl garnish with green chilli and serve hot with steamed rice.
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