Shorshe Ilish That Made My Husband Propose Again
My mother sent me to Kolkata University with this recipe written on an envelope. Twenty years later, it's still the reason my husband comes home early on Sundays.
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
Instructions
Never wash ilish after cutting – you lose the flavour. Just pat dry gently and marinate with turmeric and salt.
Make the mustard paste by grinding black and yellow mustard seeds with green chilies and a splash of water into a smooth paste.
Heat mustard oil till it smokes and turns pale – this removes the raw smell completely. Lightly fry the fish pieces and set aside.
In the same oil, add the mustard paste, kala jeera, and green chilies. Sauté briefly, then add water to make a thin gravy.
Add the fried fish to the gravy, cover and cook on lowest flame for exactly 8 minutes – not a second more. Serve with steamed rice.
Tags
Rate This Recipe
Share your rating with the community
4.1 out of 5 — based on 17 ratings
💬 Want to share your thoughts? Scroll down to the comments!
Loading comments...
More Recipes Like This
Related recipes feature coming soon! We'll suggest similar recipes based on:
- • Same regional cuisine (east-indian)
- • Similar category (main-course)
- • Matching difficulty level (medium)
- • Common ingredients and tags