"Hilsa is a delicate fish with its own rich oils. Cooking it in a light, neutral oil ensures the pungent mustard paste isn't overpowered, preserving the authentic taste of the Bengali monsoon."
ā The Jeevan Rekha Quality Team
Shorshe Ilish. The very name conjures the sharp, pungent aroma of freshly ground mustard and the unmatched, delicate flavor of Hilsa fish. It is a dish that sings of Bengali monsoons, where every bite is a celebration of heritage. Today, we are bringing this culinary crown jewel to life. By cooking it in premium Rice Bran Oil, you ensure the pungent mustard paste and the rich oils of the Hilsa aren't overpowered by heavy cooking mediums, allowing the pure, authentic flavors of the monsoon to take center stage.
Ingredients:
* 4 pieces Hilsa fish (Ilish), washed and drained
* 3 tablespoons black mustard seeds
* 2 tablespoons yellow mustard seeds
* 4-5 green chilies (adjust to heat preference)
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon nigella seeds (kalo jeere)
* 3 tablespoons Rice Bran Oil
* Salt to taste
* 1 cup warm water
Instructions:
1. Soak black and yellow mustard seeds in warm water with a pinch of salt for 15 minutes. Grind with 2 green chilies into a smooth paste.
2. Marinate Hilsa pieces with turmeric and salt for 10 minutes.
3. Heat 2 tbsp Rice Bran Oil in a pan. Add kalo jeere and slit green chilies.
4. Add mustard paste, turmeric, and warm water. Simmer into a fragrant gravy.
5. Gently add Hilsa pieces. Cover and cook on low heat for 8-10 minutes.
6. Drizzle remaining 1 tbsp Rice Bran Oil on top before serving hot with steamed rice.