Sorshe Illish Macher Jhal | Bengali Hilsa in Mustard Curry Recipe

SHorshe Illish Macher Jhal RecipeEvery Bengali’s Sin : Illish Maach & Shorshe Illish Macher Jhal

I am very sure that 9 out of 10 Bengalis completely adore Illish maach or Hilsa fish. And, I pity that one person who, I am sure gets smirks and ridicule for not liking this fish. And, I am very much a part of that group which ridicules that one person! And, nopes I feel no shame about that. After all, there’s nothing that one can hate about Illish or Hilsa fish.

And, often when I get Illish maach at home, I am at loss because I am always brimming with ideas about what to make out of those. I have already share Illish Mach Bhaja recipe and Bhapa Illish recipe, here on my blog.

This Illish Macher shorshe jhol recipe is again a big time hit in my kitchen. One, because it is super simple and can be easily wrapped up within 10 minutes flat. Second, it basically needs minimum ingredients to bring together a luxurious meal as per a Bengali’s definition. Give a Bangali bhodrolok some bhaat and illish maach, he would happily polish off his plate in no time.

And, if you are an Illish Maach lover or you someone who is, then you should definitely get this recipe.

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Course Side Dish
Cuisine Bengali
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 People

Ingredients

  • 4 Illish Maach
  • 4 tbsp Mustard Oil
  • 1 tbsp Mustard Powder
  • 1 tbsp Poppy Seed paste
  • Salt to Taste
  • 1/2 tsp Turmeric Powder
  • 2 Green Chilies Slit in halves

Instructions

  1. Heat oil in a pan. Add the slit green chilies.

  2. Slightly sear the fish pieces for a minute on each sides. Do not allow them to go brown.

  3. Meanwhile soak rest of the ingredients in 1/2 cup water and pour it over the fish pieces. Allow it to simmer for 8-10 minutes to cook the fish properly.

  4. Once done, serve it with a drizzle of mustard oil and a dash of lemon juice.

Recipe Notes

While using the Green Chilies, use your discretion as per your take on heat.

Once you put the dish to simmer, note that there is ample amount of water in the pan. As poppy paste has a tendency to stick at the bottom of the dish and burn. Ample amount of water would avoid that.

 

 

Hey! So, How Did You Like This One?