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Simple Way to Make Super Quick Hilsa fish cooked with aubergine in a mustard gravy

By Easy Recipes 02 July 2020
Simple Way to Make Super Quick Hilsa fish cooked with aubergine in a mustard gravy
Simple Way to Make Super Quick Hilsa fish cooked with aubergine in a mustard gravy

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, Hilsa fish cooked with aubergine in a mustard gravy. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Hilsa fish cooked with aubergine in a mustard gravy Recipe. The very famous Ilish bhapa is here. Tasty Hilsa fish cooked in mustard gravy, is the best to go with your rice.

You can cook Hilsa fish cooked with aubergine in a mustard gravy using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Hilsa fish cooked with aubergine in a mustard gravy

  1. Make ready As required of Hilsa fish except the head and the tail pieces.
  2. Make ready 2-3 of Aubergine preferably the long and thin ones.
  3. Make ready 2 tablespoon of mustard seed paste.
  4. Prepare As required of Mustard oil to shallow fry the fish and cook the gravy.
  5. Make ready 1 teaspoon of turmeric.
  6. Take To taste of Salt.

Hilsa fish cooked in spicy Mustard gravy.with a lot of love & cultural pride.According to me, Ilish fish is the tastiest fish in the world.It has a unique feature of producing Oil from it while cooking makes it different from other fishes.Ilish Fish is also called as 'Hilsa' fish and is mainly found in Bengali cuisine.

Hilsa fish cooked with aubergine in a mustard gravy instructions

  1. Wash and keep the ilish fish mixed with turmeric and salt..
  2. Take a pan or wok and add some mustard oil. Once the oil heats up, fry the ilish. Now this fish doesn't need to be fried at all. You can use it raw in the gravy and it gets cooked. Also tastes better when used raw in the dishes. However I had very very lightly fried both sides for not even a minute to give a little colour to it..
  3. Prepare a paste of mustard seeds with green chilli..
  4. Use the same oil that was used to shallow fry the fishes. Cut few aubergine in long cylinder shapes and sautee them until they turn soft. You may sprinkle a little salt. Once done, keep them aside..
  5. In the same oil, add few nigella seeds and slit green chilli,sautee for a minute and add water with some turmeric..
  6. Now add the fried aubergine. Bring the curry to a boil. Add the mustard paste and give a stir. Adjust the seasoning and the consistency of the curry. Finally add the fried ilish and allow it to cook on flame for some 5minutes.Do not cook the gravy for a longer time once the mustard paste is added. We want to retain the hotness of the mustard in the gravy. The curry here is very mild and the gravy is a little of watery consistency. The fish adds a nice aroma and taste to it..

Traditionally, this a fish which is a celebration and is cooked in various styles.It can be just simply fried.Sorshe Ilish is a Bengali dish made from Hilsa fish cooked in mustard gravy.

When it is cooked with Ground Mustard(Sorshe) Seeds the fish gets even.Najděte stock snímky na téma Cooked Hilsa Fish Mustard Gravy Boiled v HD a miliony dalších stock fotografií, ilustrací a vektorů bez autorských poplatků ve sbírce Shutterstock.Cooked hilsa fish in mustard gravy and boiled rice served in a restaurant.Sorshey Ilish (Hilsa) - fish cooked in mustard gravy.Bhapa Ilish - the fish is marinated in a mustard, mustard oil, salt and chilli paste, wrapped in banana leaf, and steamed.

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