Sunday, February 24, 2013

Ilisher kalojeere diye sorshe jhal (Hilsa in mustard gravy with touch of nigella seeds)

"Ilish" or "ChiNgri"!!
Well, often bengalis argue over this "serious" topic [err... arguments sometimes take serious turns ;)] !! But for me both! And I find it so very unfair to have these kind of choices!! ;)

However, a piece of "Ilish" is nothing less than a "piece of heaven" to any true bengali!
Now what preparation of Ilish I prefer the most? Well, any thing! Ilish mach bhaja, Ilisher kalojeere sorshe diye jhal, Ilisher paturi, Doi ilish, Bhapa ilish, Begun diye ilisher jhol....everything!!

I decided to prepare "Ilisher kalojeere diye sorshe jhal" yesterday, as it is A's favourite. It's simple one which takes really less time and effort. To be very honest, we don't need anything else to finish our whole rice, if this is in menu. Though I made some begun bhaja, daal & alu-phulkopir torkari.
Dedicating this song to all bengali :D http://youtu.be/THDjSf93Le8 [Bangla amar sorshe ilish...By Lopamudra Mitra]


Ingredients for Ilisher kalojeere diye sorshe jhal :

  1. Ilish mach / Hilsa fish 5 pieces (pieces should be 1 and 1/2 inch thick round pieces..I got a 900 grms Hilsa that day)
  2. Black mustard paste 2 table spoon (paste mustard seeds with 2 green chillies)
  3. Kalojeera/kalonji/nigella seeds 1/4 tea spoon
  4. Green chilli 2-3 (slitted)
  5. Salt to taste
  6. Turmeric powder 2-3 pinches
  7. Mustard oil 3 table spoon

How to prepare Ilisher kalojeere diye sorshe jhal :
  • Clean fish pieces. Do not use much water after making the pieces to clean this particular fish. Rather wash it very well after scaling. And just wash 1 time under running water after making the pieces. 
  • Mix mustard paste very well with 1 cup water. Keep it aside. You will see the black skin of mustard seeds will be at the bottom of the bowl.
  • Heat oil in a pan. Add nigella seeds. Feel the aroma. Add fish pieces carefully. 
  • Add mustard paste mix carefully. Leave that black mustard skins.
  • Add salt, turmeric powder and slitted green chillis.
  • Bring it to boil. Reduce the heat to lowest and shimmer it covered until done. Turn the fish pieces once carefully, while shimmering. It will not take much time, as it's a very soft fish. May be 5 minute is enough.
  • Serve hot with steaming hot white rice. :)

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2 comments:

  1. Hayeee ami kobe boro bhalo Ilish pabo...Love this with plain bhaat. Oi meow gulo ki cute :-)

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  2. hehehe...khub taratari peye jabe Deepasri..:D can't wait to see some mouth-watering pictures!!! Tumi ekhane eso ami oi meaow gift korbo tomake :D

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