Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bang

Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bang

Name: How to cook Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bang - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bang

One of the oldest & traditional recipes of the Bengalis...originally from Barisal district of Bangladesh 🇧🇩

Ingredient

Food ration :

4 people

Cooking time :

1 hr (prep to d

4-6 pieces

Hilsa Fish

3-4 tbsp

Poppy seeds/khus khus: Paste + 3 Green Chillies- Both pasted together

1 tbsp

Mustard Paste: Yellow Mustards

1 tbsp

Black Mustard: Paste

2 tbsps

Fresh Coconut Paste

1/2 Cup

Mustard Oil (For the entire cooking)

4-5

Whole Green Chillies: Slitted

1/4 Cup

Plain Yoghurt: Well Whisked

1/2 tsp

Turmeric Powder

1/2 tsp

Red Chilli Powder

1/2 tsp

Kashmiri Red Chilli Powder

1/2-1 tsp

Nigella Seeds/Kalounji

1/2-1 Cup

Water (RT)

1 pinch

Sugar

Cooking instructions

* Step 1

Wash the fish pieces & coat with some salt and turmeric well enough & set aside for about 15 mins time & then lightly sauté it in the sufficient mustard oil in the pan over the high flame-

* Step 2

Take out of the pan & Set aside once done...Keep ready, rest all other ingredients...In a mixing bowl: Add in the curd & mix in it some turmeric, red chilli & kashmiri red chilli powders with some more salt

* Step 3

Now, in the same pan: Add in the Nigella Seeds & a couple of slit green chillies- Sauté until it releases its fine aroma- Then, add into the same the Poppyseeds & green chillies paste to it, sauté- until it changes its colour slightly

* Step 4

Add in the mixture of the plain curd & rest other ground spices (mixed altogether earlier) & keep sautéing until the raw smell goes off & it’s cooked really good for about 2-3 mins time now...

* Step 5

Now, goes into the same: The coconut paste & both the mustards pasted together with some green chillies & salt & continue stirring continuously until the oil surfaces up

* Step 6

Goes in the Gently Fried Hilsa Fish pieces- Add in the remaining slitted green chillies & gently coat & mix them with the gravy- Cover & Simmer it in the low flame for the next 4-5 mins time, flip its sides once in between, when it’s cooked halfway through

* Step 7

Turn off the flame now: Add in some more mustard oil on the top & again cover the lid of the pan & let it rest on the hot oven for about 5-6 mins more before plating it...

* Step 8

Time to dish out & serve it piping hot with a the equally piping hot steamed rice- It’s the BEST PART of this recipe & HILSA FISH...Garnish, with 1-2 pieces of slitted green chillies & a sprig of fresh Coriander Leaves...