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‘Ilish Sarso Bata’ is a popular Bengali delicacy which is essentially ilish or hilsa fish dipped in mustard oil. Hilsa or Ilish is a peculiar species of fish that holds immense cultural and culinary importance in the typical Bengali fare. Hilsa is usually served to guests as a gesture of hospitality in Bengali households. What hilsa offers is a vibrant and creamy taste and has set an important place in the heart and soul of Bengalis. Hilsa is also a national dish of Bangladesh. Hilsa is prepared with immense love and effort, especially on special ocassions like Newy Year. One of the most popular ways to prepare Hilsa fish is by dipping the fish in mustard curry. Find out how to make hilsa at home through this small step by step guide.
Ingredients- (serving for 3)
- 3 kg hilsa fish
- 2 tablespoons salt
- 2 tablespoons turmeric powder
- 1 ½ tablespoon mustard seeds
- 2 cups water
- 3 tablespoons curd
- 4 tablespoons mustard oil
- 4-5 green chillies
- 1-2 big red chillies
Method for preparation-
- First, take the hilsa and clean it and then start cutting thick slices in the desired size.
- Now take a mixture grinder and add green chillies, turmeric powder, mustard seeds, red chillies, and salt. Grind everything together into a fine paste. Don’t forget to add water as per consistency.
- Take curd and blend it by mixing it with the paste. During grinding, always make sure to make a fine paste.
- Then take the fish and coat it over with mustard seeds and green chillies paste.
- Now take a pressure cooker and add half a cup of water and then place the coated fish. Pour some more salt and slit chillies over it. In the end, add mustard oil.
- Close the cooker and cook on low-medium flame for at least 10-15 minutes.
- Remove the fish from the cooker and serve on a plate.
Serve hot and enjoy it with warm rice.
