Shorshe Ilish - This Bengali Style Fish Curry Is Delish

[{"selector":"#anim-f22f64a1-d5d7-4eea-a0cb-8a837c8a8cf7 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.451922818743002%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-57ce2c60-893d-4262-8cfa-6e9e9b841125","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-9f63d8e4-0506-4bf4-adc6-043a49401441","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Bengali cuisine is full of non-vegetarian delicacies. Whether it is chicken, meat or sea-food, the recipes are amazing. Click to see a recipe of shorshe ilish- a delicious fish item.

Ingredients

[{"selector":"#anim-853dc95a-1aa3-4981-997d-1e1d127796e8 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-36511e7a-111a-46ef-9513-61104791ea7c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e08ca576-f311-41ac-8be4-e914a4c5a731","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-14ca22e1-8d08-4a72-8013-7676b9e77ac7","keyframes":{"transform":["translate3d(0px, 164.83138%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 6 pc ilish or hilsa fish 3 tbsp mustard paste 6-7 green chillies Mustard oil for frying 1 tsp paanch foran 1 tsp dhaniya powder 1 tsp jeera powder Salt as per taste Turmeric powder

Step 1

[{"selector":"#anim-f953afd5-3475-422f-9121-4f8be4485752 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-7b1c54cf-6310-4ce0-a074-ac433636056f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-626514a0-43d7-48e9-ad28-a9ea400b56ac","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5ca307a8-700d-45f9-bb92-8af29d04c7a8","keyframes":{"transform":["translate3d(0px, 277.77787%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Marinate the fish pieces with salt and turmeric. Heat up mustard oil in a kadhai. Credits - Instagram - @ foody_bengali__ Credits - Instagram - @ foody_bengali__

Step 2

[{"selector":"#anim-489becf5-9460-4b83-b285-99ba8bccec43 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-bf01d6b4-53ab-4fa3-8020-7403d4793c9f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3c311056-b452-4e2f-b42e-c24c087c34f3","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4bbb8c7d-6439-465f-974e-5a9f69e193d5","keyframes":{"transform":["translate3d(0px, 215.74970%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Fry the ilish maach on medium flame for 2 minutes on each side. Keep the pieces away. Credits - Instagram - @ tibfbd.71 Credits - Instagram - @ tibfbd.71

Step 3

[{"selector":"#anim-7adcf3b5-974f-4d7a-8685-100e0b88fd8c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-0.9979848914125987%, 22.522522522522525%) scale(1.4504504504504505)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-49b0f0ad-0c4d-428e-8e34-33e5795856d6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-10daa349-6798-4dd3-85f1-0b9ac2689095","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b44507e6-767c-4c79-8aba-bcfb753d9ab5","keyframes":{"transform":["translate3d(0px, 277.77787%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In the same kadhai, add paan phoran and when it splutters, add the mustard paste. Credits - Instagram - @ thefoodishqq Credits - Instagram - @ thefoodishqq

Step 4

[{"selector":"#anim-051e3f51-7e4f-4223-8b5a-007ac65889bf [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(12.039722719017758%, 15.172581160126404%) scale(1.423728813559322)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-5df11423-e199-4f49-9619-80231663ca89","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ee1e1774-bcbc-4b7c-bf75-cddbf248a33d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-62381167-5c05-4247-a893-7f864b2f04e1","keyframes":{"transform":["translate3d(0px, 215.74970%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mix salt, haldi, dhaniya and jeera powder. Add water according to the consistency you want. Credits - Instagram - @ oh.so.delish Credits - Instagram - @ oh.so.delish

Step 5

[{"selector":"#anim-89e6b7d5-62fd-49ea-8c33-34e8e3511182 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-8783ef62-8e8f-4003-a5e9-f3700d4ea4f3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1126ecce-5371-4f7e-ba78-2095178e852b","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b00ac633-e6c9-4962-b18d-ef32b8d2997a","keyframes":{"transform":["translate3d(0px, 150.47206%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add the split green chillies and fried ilish. Cook on a medium flame for 2 mins and take off the heat. Add 1 tbsp mustard oil for pungent taste. Credits - Instagram - @ tatlanta_food_life Credits - Instagram - @ tatlanta_food_life

[{"selector":"#anim-f05df683-e391-4816-9b1a-3e285b698fe6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More

[{"selector":"#anim-e5907900-0c8a-4ac6-8371-75b000804531 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Tooltip Click to Enter