Barishali Ilish

Instructions

1. For Preparing Mustard Paste:
2. Soak the yellow mustard seeds in warm water for about 30 minutes. This will make it easier to grind them into a smooth paste.
3. After soaking, drain the water and grind the mustard seeds to make a smooth mustard paste. Add a little water if needed.
4. For Preparing Fish:
5. Clean the Hilsa fish pieces and rub them with a pinch of turmeric and salt. Let them sit for about 15 minutes.
6. In a pan, heat 2-3 tablespoons of mustard oil. Mustard oil adds an authentic Bengali flavor, but it has a strong taste. If you prefer a milder taste, use a different cooking oil.
7. Fry the Hilsa fish pieces in the hot oil until they turn golden brown. Remove them and set them aside.
8. For Preparing the Gravy:
9. In the same pan, add more oil if needed, and then add black cumin (kalo jeere). Let them sizzle for a few seconds.
10. Add the mustard paste, turmeric powder, and green chilies to the pan. Cook the mustard paste over low heat until it releases its oil and the raw smell disappears. Stir constantly to avoid burning.
11. Add water to achieve the desired consistency for the gravy. You can add more water for a thinner gravy or less for a thicker one.
12. Once the mustard paste is well-cooked and the gravy is formed, add salt to taste.
13. Return the seared Hilsa fish pieces to the pan and gently mix them with the mustard gravy.
14. Simmer for a few more minutes until the fish is heated through and the flavors are well combined.
15. Serve your Barishali Ilish hot with steamed rice for an authentic Bengali meal.
16. Barishali Ilish is a delightful and flavorful Bengali dish that showcases the unique taste of Hilsa fish with mustard and spices. Enjoy this traditional recipe as part of your meal.