Ilisher tel jhol is all time favourite & perfect monsoon dish for every bangalis. The flavour of ilish along with kallonji, turmeric powder & mustard oil just melts heart & can be eaten for everyday meals.
Be it Doi Bhetki or Bhetki Maacher Paturi, every dish could make your mouth water with its great taste. Bhetki has rich nutrients and is can be beneficial for your health.
Shop for Bhetki from the SPAR store near you or Visit www.sparindia.com
When I asked Mr. Sen whether he would be happy with the leftover bhoger khichudi from yesterday so that I could do some mix and match with the fresh batch of rice, he vehemently declined. When I have further enquired, he gleefully declares that he is patiently waiting for Begun diye Ilish Macher Jhol/ Hilsha with eggplant curry and henceforth ,The Queen rules today’s kitchen. Today is supposed to be a typical Mutton day like any other Bengali enjoying on the day of Durga Navami but I choose to differ and that would not take away the joy of enjoying your happy lunch hour with your happy family.
As a Bengali, I am a big fan of this dish unlike many people. A dish which could make you give your diet a cheat day anytime and any other preparation with Ilish , a sure hands down and leave you flabbergasted with the simplicity yet intricacy of it.
Shubh Navami to everyone. #shubhnavami#durgapuja2019#bringal#hilsha#bengalifishcurry#bengalirecipes#foodbloggers#indianfoodbloggers#indianfestivals#foodstyling#foodphotography#hilsha#fish
TILAPIA WITH BRINJALS IN MUSTARD TOMATO GRAVY.-------------------------------- Tilapia has always been a house favorite.With some brinjals soaked in a mustard- tomato gravy makes this fresh tilapia fish curry makes for a great meal paired with white rice.
We like to experiment with our mustard based gravies . Steamed, cooked or baked, the river water fish in a mustard base is traditionally rooted. Sometimes, adding tomatoes, or yogurt or even veggies to the gravy alongwith fish makes for a great treat. Simply add mustard paste, tomato puree and mustard oil for a piquantly pleasing gravy and drop the fried tilepias and brinjals. Of course, for an authentic Bengali Style, you can't miss the kalo jeera(nigella seeds). .
Well, this just happened like on a regular day.. You can swap the telapia for any other river water fish, the exquisite gravy is what highlights the overall dish.
I had to get over with my stock of telepia and hence this quick dinner plan.
Bengali maccha curry!💙
Don't forget to save recipe 📃⬇️
750 gm of fish steak.
4 tbsp yellow mustard seed
3 tbsp coriander seed
2 tbsp black mustard seed
3 green chiles, 1 whole, 2 cut
2 -3 large cups of water
1 cup of coriander leaves, thinly cut (optional)
1 small piece of ginger
250 ml plain yogurt (non-sweetened)
2 tbsp mustard oil
1 &1/2 tbs turmeric
1/2 tbs Kashmiri chilly powder
Salt to taste -----------------------------------------------
In a bowl, combine the fish, 1/2 tbs of the turmeric, and the salt and let it marinate for 30 mins.
In the meantime, roast yellow mustard seed, black mustard seed, and coriander seed. There will be popping of seeds which will indicate that its time to turn off the heat.
In a food processor, mix the roasted black and yellow mustard seeds and coriander seed with 2tbsp of water with a pinch of salt, 1 whole green chilly, and ginger until its smooth. Transfer to a bowl.
In another bowl, stir in the yogurt with remaining turmeric, kashmiri chilly powder and a pinch of salt.
In a large skillet over medium-high heat, heat the mustard oil. Add black mustard seeds, curry leaves, green chilies. Stir it till the seeds pop.
Add the yogurt mixture that we had made earlier. Cook in medium heat for 2-3min until the oil separate.
Add the mustard paste that was prepared.
Stir it well with the yogurt and cook it for 2-3 minutes.
Add the fish and cook for 3 to 5 minutes until the fish thoroughly mixed with the ingredients cooked. Add hot water, enough to cover the fish. Close the lid and let it cook over medium-low heat for 10 minutes.
Uncover and continue cooking for 2 minutes or until the fish is cooked through.
Shorshe Illish / Mustard Hilsa
Illish or Hilsa is considered to be the queen of all fishes available in the subcontinent. Hilsa is one of the most sought after and thus one of the most expensive fishes found in the area. The excuisite taste and texture of the fish makes it stand apart. The best way to cook the fish is by steaming it as Hilsa is an oily fish hence frying it may lead to spoiling of the texture and taste. Hilsa is very rich in omega 3 fatty acids but on the other side it is very tough to eat because of the number of small and sharp bones found in it.
The one in the picture is Shorshe Illish. Fish was marinated in the mustard and turmeric and covered in banana leaf and steamed along with the rice. Shorshe or mustard curry was prepared seperately by grounding of mustard seeds and tempering it in mustard oil and whole green chillies. The simple yet complex taste and texture of Hilsa can only be experienced once you eat it.
Though it might sound exaggerated but eating this beautifully made Hilsa along with a serving of hot steaming rice was a spiritually satisfying experience.
Yes, for me cooking and eating good food is a spiritual experience 😋