In my earlier post of ‘Sabji dea Ilisher Jhol’, I have mentioned that Hilsa Fish can be cooked in many ways. The most popular and easy versions are ‘Bhapa Shorshe Ilish’ and ‘Shorshe-Ilisher Jhal’. In this recipe also I cook the raw fish in the mustard-poppy seed paste. I like to use poppy seeds in the paste. You can always discard it. ‘Jhal’ in Bengali cuisine mainly refers to a curry which is mustard paste based. This ‘Shorshe-Ilisher Jhal’ also not exception! So let’s see how to make this traditional yet easy and tasty dish …….
- Marinate the fish pieces with ½ tsp of turmeric and a little salt.
- Soak mustard seeds and poppy seeds in lukewarm water for 15 minutes and then grind it into a smooth paste adding 2 green chillies.
- Heat oil in a wok or kadai and temper the oil with nigella seeds and 2-3 green chillies. Add 1 cup of water and let it boil.
- When the water starts boiling add mustard poppy seed paste. Mix well.
- Add marinated fish pieces.
- Next add turmeric powder and red chillie powder. Adjust salt. Cover and cook for 4-5 minutes.
- When the fish pieces are cooked through drizzle tsp of mustard oil. Remove from heat and let it rest for 5 minutes with the lid on. The raw aroma of mustard oil when infused with the fish and gravy gives a very nice flavour.
- Serve with hot steamed rice.