ILISH Macher SorisaBata (Hilsa in Mustard Sauce) Easy Recipe

In West Bengal and Bangladesh, ILISH aka Hilsa is often termed as the “QUEEN” of Fishes. The unique taste make it superior of all the Fishes. It mostly available from June to September every year. It is said if a Bengali gets ILISH in Lunch he don’t need anything else.

Cuisine : Indian Main Course (Bengali Cuisine)

Serves : 4pax

INGREDIENTS:

  • ILISH 1kg

  • Mustard Powder 100gms

  • Jeera Whole 1tsp

  • Dhaniya Powder 1tbsp

  • Green Chilly 4-5 pcs

  • Mustard Oil or Vegetable Oil for Frying

  • Salt to Taste

  • Haldi/Turmeric to Taste

METHOD:

  1. Cut the Fish into roundals and then marinate it with Salt and Turmeric
  2. Heat the Mustard oil in a pan and then fry the Hilsa till golden brown
  3. Soak the mustard powder with whole Jeera, Dhaniya powder
  4. Blend the soaked mixture in the blender adding the green chillies into it
  5. Take a thick bottom pan and add some oil into it, add onion seeds (Kala Jeera) into it, then add 2-3 whole green chillies
  6. As it get cooked add the paste you prepared in step 4, cook it start leaving oil on the sides
  7. Add the fried ILISH into it and cook on low flame for 10min
  8. Serve hot with Steamed Rice

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Note: If you want to make it spicy add more green chillies

ILISH Marinated with Salt and Turmeric

Frying fish in Mustard Oil

Fried Fish Ready to serve

Fish getting cooked in Mustard Sauce In a thick bottom pan

ILISH IN MUSTARD SAUCE READY TO SERVE

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