Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, hilsa fish cooked with aubergine in a mustard gravy. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
The very famous Ilish bhapa is here. Tasty Hilsa fish cooked in mustard gravy, is the best to go with your rice. Sorse Ilish is a classic Bengali fish curry, made of Hilsa fish cooked in delectable mustard sauce.
Hilsa fish cooked with aubergine in a mustard gravy is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Hilsa fish cooked with aubergine in a mustard gravy is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have hilsa fish cooked with aubergine in a mustard gravy using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Hilsa fish cooked with aubergine in a mustard gravy:
- Prepare As required Hilsa fish except the head and the tail pieces
- Take 2-3 Aubergine preferably the long and thin ones
- Make ready 2 tablespoon mustard seed paste
- Take As required Mustard oil to shallow fry the fish and cook the gravy
- Take 1 teaspoon turmeric
- Take To taste Salt
Enjoy it with hot steamed rice. Kasundi Ilish (Hilsa cooked with Bengali Mustard Sauce Kasundi). Kasundi Ilish is a Bengali fish curry prepared with instant mustard sauce Kasundi which means you do not Turn the fishes using a spatula in between. Once done, and the gravy reached a semi-thick consistency, switch the flame off.
Instructions to make Hilsa fish cooked with aubergine in a mustard gravy:
- Wash and keep the ilish fish mixed with turmeric and salt.
- 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.
- Prepare a paste of mustard seeds with green chilli.
- 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.
- In the same oil, add few nigella seeds and slit green chilli,sautee for a minute and add water with some turmeric.
- 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.
Hilsa fish is commonly known as 'Ilish maachh' in Bengal. It is the most popular and costly fish due its aroma and taste. "Hilsa in Mustard Gravy" is authentic Bengali dish, when i tried it in my Kitchen,I found it so easy to cook. Steam fish Ilish cooked in banana leaf. Tenualosa ilisha Fish hot fry on oil. An indian cuisine fish mustard curry in a plasic container in black background. Lightly fried Hilsa fish is cooked along with eggplant and potatoes in mustard gravy.
So that is going to wrap it up for this special food hilsa fish cooked with aubergine in a mustard gravy recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
