Shorshe Ilish Bengali Recipe || Shorshe Ilish Recipe || Hilsha with Mustard Paste || Hilsa Recipe

Shorshe Ilish; the name itself evokes fond memories in the minds of every Bengali. It is a quintessential Bengali recipe. Nothing is more blissful than a plate of piping hot rice with Ilish in pungent mustard seed gravy. It’s a classic Bengali fish curry prepared with a delectable sauce of freshly grind mustard seed and mustard oil. We Bengalis across the world jump with immense pleasure with the aroma of an Ilish dish. Ilish is known to be the “queen of the fish”. It’s not just tasty and rich in nutrients. Unlike other fishes that are available throughout the year, Ilish is mainly available during monsoon. And this particular season is just celebrating like festivals in every Bengali house. Though it’s so high in price, but Bengali don’t deprive themselves from eating this fish. It kind of mandatory tradition that Bengalis have to eat at least one fish to vouch for their "Bangaliana". The Ilish is not just a craze in Bengal on both sides of the India-Bangladesh border; it is also an integral part of local tradition and religious rituals. The most important ingredient of this preparation is “mustard”. The combination of mustard, poppy seeds, green chilli and  mustard oil with hilsa go really great and bring very distinct flavour. The usage of spices are very less. Simplicity is the main secret of this exclusive “Sorse Ilish”. Ilish has it’s own flavour, and it's best to let it release it’s flavour in the mustard gravy. I used ready made mustard powder for this preparation. As we use mustard frequently in many dishes, so I keep the mustard powder in my pantry. It is more convenient to use and not bitter at all. If you are going to make fresh mustard paste at home, then soak big black mustard and white mustard seeds in the water and blend along with 1 green chilli and salt. Don’t use small mustard seeds this way the paste will be nice and not bitter. If you want to bask in a bit of "Bangali Bonediyana", indulge in some good quality Ilish for your sunday lunch... Shorshe Ilish with some piping hot steamed rice. Our most favoured Ilish is in decline across Asia due to overfishing, pollution and lack of water in the rivers. Traditionally we never had Ilish between Lakshmi Puja (end-October) and Saraswati Puja (mid-February). The last Hilsa would be consumed after a pair was offered to the goddess on Lakshmi Puja. This ban timed with the period when juveniles swam back to the sea from the river. It allowed the fish to grow large and procreate. Let's do our bit to save the Queen of all Fish, our Ilish Mach... #shorsheilish #ilishmaach #hilsafish #kolkatacuisine #bengalicuisine #comfortfood #authenticcuisine #traditionalbengalifood Subscribe and get regular updates: https://bit.ly/2VLD1gl Facebook:   / kolkata-cuis.  . Instagram:   / kolkata_cui.  . Music By : Hulu Ukulele by Chris Haugen Genre and Mood: Country & Folk | Calm