Helloo foodies! Diwali is knocking the door! What’s your plane for Diwali? What will be your special cuisine? Share with me! I have a lot of planes about special manue! LOL! Today, I am going to share a new recipe of Bangladesh. Please will tell me how it is…..
Hilsa with Mustard Seeds (Sarshe-Ilish)
Ingredients:
- Hilsa: - 6 piece
- Green chili: - 8-10 pieces
- Mustard Seeds: - 4teaspoon
- Turmeric Powder: - 1/2teaspoon
- Mustard Oil: - 1Cup (150gm)
- Salt: - to taste
Process:
- Wash the fish and marinate with turmeric powder & Salt before cooking.
- Make a paste of mustard seeds and 2-3pieces of green chills.
- In a fry-pan, heat mustard oil & fry the fish for 30sec.
- In the same oil, add the mustard paste, turmeric powder, 1/4cup of water and salt.
- Stir for a minute and add the fishes and rest of green chills.
- Now, pour about enough water to cover the fish half in the water.
- Lid on, cook in low heat for about 10-14 minutes.
- Take it off the flame when the fishes are well cooked.
- If you want the gravy to thicken then lid off and cook for 5-7 minutes.
- Serve hot with Rice or Indian plain Roti or Plain Bread.
* This preparation would taste best when have with steamed rice.
* Now, you can get Mustard Paste ready-made in packets.
Tips of the day
- Sometimes spilled wax left a bad patch on carpet; use a brown paper bag as a blotter and run a hot iron over it, which will absorb the wax.
- Sunburn is for injurious for our skin. Make a paste of Haldi (Turmeric) with a little raw milk and lemon juice. Apply it on the skin; it will help in removing a tan.
Question of the day
Q5. In Bangladesh,
they have a secret about this recipe; can you tell the trick?
Q6. In many of
Western countries; they use to cook many of fish which tastes like Hilsha; name
any of two name (Note: only 2) of them.
Question 4. Ans. 1.Agaricus
(white mushroom, button mushroom)
2. Chanterelle (girolle)
3. Crimini (Italian brown)
4. Shiitake (oak mushroom; Chinese black mushroom; forest mushroom; golden oak)
5. Oyster……and many more
2. Chanterelle (girolle)
3. Crimini (Italian brown)
4. Shiitake (oak mushroom; Chinese black mushroom; forest mushroom; golden oak)
5. Oyster……and many more
Well, time to say good bye! Take care and enjoy the weekend.
Namaskar.
This comment has been removed by the author.
ReplyDeleteA6. a. The American Shad
ReplyDeleteb. Any fish from the Clupeidae family i,e,Herrings, Shads, Sardines, Menhadenswhich comprises some 200 species that share similar features
A5 In Bangladesh the fish is not fried at all. The raw fish is poached in a mustard and coconut gravy or the fish steamed and not fried
ReplyDelete6. American Shad Fish AND herrings FISH
ReplyDeleteadd coconut milk or grated coconut in the receipe
ReplyDelete5Q A. In Bangladesh the fish is not fried at all. The raw fish is poached in a mustard and coconut gravy or the fish steamed and not fried
ReplyDelete6 Q A. American Shad it is about 90% similar in taste and texture to Hilsha and Herrings
A5 I have gone through so many Bangladeshi versions of this recipe, only difference I could find was they added the eggs of the Hilsa and some onions - which seem to be missing in Koyeli's Bengali version.
ReplyDeleteA5 Bengalis cook Hilsa with mustard paste whereas, Bangladeshis cook it with potato slices & brinjal to make a very light curry with phoran with black cumin seeds (got it from a very authentic Bengali source)
ReplyDeleteA5 In Bangladesh the fish is not fried at all. The raw fish is poached in a mustard and coconut gravy or the fish steamed and not fried
ReplyDelete6. American Shad Fish AND herrings FISH as per google search i wrote this to be frank as i don have that much knowledge go nonveg as iam a pure veg so sry to google it but got so many ideas after reading it for my cooking thanks dear