SORSHE ILLISH

-


INGREDIENTS
·         HILSA FISH/ ILISH MACH: 5-7 PIECES ( AROUND 600 G)
·         BLACK MUSTARD SEED: 2 TBSP. (IT SHOULD BE SOAKED IN LUKEWARM WATER)
·         SLIT GREEN CHILI: 2-3
·         NIGELLA SEED/ KALOJIRE / KALONJI: 2 TBSP. (OPTIONAL)
·         SALT: TO TASTE
·         TURMERIC POWDER: 1 TSP.
·         GREEN CHILI: 8-10 (SLIT)
·         RED CHILI POWDER: ½ TSP.
·         MUSTARD OIL: 4 TBSP.
INSTRUCTIONS
1.   PREPARE A THICK PASTE OF MUSTARD EITHER IN A GRINDER OR WITH THE HELP OF “SHILNORA” OR “SHILBATTA” BY ADDING 2 GREEN CHILIES AND 1 TEASPOON OF SALT AND KEEP IT ASIDE.
2.   RUB FISH PIECES WITH 1 TEASPOON SALT AND ½ TEASPOON TURMERIC POWDER AND KEEP THEM ASIDE.
3.   HEAT 3 TBSP. OF MUSTARD OIL IN A DEEP PAN (PREFERABLY KARAI) TILL THE OIL CHANGES COLOR.
4.   TEMPER HOT OIL WITH NIGELLA SEED AND COOK IN MEDIUM FLAME TILL OIL COMES FROM THE MIXTURE.
5.   POUR MUSTARD PASTE, TURMERIC POWDER, GREEN CHILIES, RED CHILI POWDER AND WATER TO THE MIXTURE AND BOIL IT IN MEDIUM FLAME.
6.   NOW ADD FISH PIECES SLOWLY TO THE MIXTURE AND COOK IT ON LOW FLAME FOR AT LEAST 10 MINUTES (PAN SHOULD BE COVERED WITH A LID IN THIS STAGE)
7.   UNCOVER THE PAN AND POUR 1 TBSP. OF RAW MUSTARD OIL OVER THE GRAVY AND BRING IT TO BOIL.
8.   AT DESIRED CONSISTENCY TAKE IT OUT OF THE GAS.
9.   ILISH MACHER JHAL IS READY TO SERVE WITH STEAMED RICE.


Comments

Post a Comment

Popular posts from this blog

LEMON GARLIC CHICKEN

-
Image
·        PREP TIME:  15 MINS ·       COOK TIME:  30 MINS ·       TOTAL TIME:  45 MINUTES ·       YIELD:  SERVES 4 INGREDIENTS ·       1 TBSP. EXTRA VIRGIN OLIVE OIL ·       2 LB. BONELESS, SKINLESS CHICKEN THIGHS (OR WHATEVER CUT OF CHICKEN YOU HAVE ON HAND) ·       SALT AND PEPPER TO TASTE ·       1/2 MEDIUM YELLOW ONION, DICED ·       3 CLOVES GARLIC, DICED ·       5 SPRIGS FRESH THYME ·       1 LARGE LEMON ·       1.5 CUPS CHICKEN STOCK ·       1 CUP FRESH SPINACH, ROUGHLY CHOPPED INSTRUCTIONS 1.   HEAT OVEN TO 400 DEGREES F. 2.   HEAT OLIVE OIL IN A LARGE, OVEN-SAFE PAN (I LIKE TO USE  A WIDE, DEEP SKILLET ) OVER MEDIUM HEAT. 3.   SEASON BOTH SIDES OF CHICKEN WITH SALT AND PEPPER TO TASTE. 4.   PLACE CHICKEN THIGHS IN THE HOT PAN AND SEAR FOR 4-5 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN. 5.   REMOVE CHICKEN TO A PLATE AND SET ASIDE, THEN RETURN PAN TO STOVE OVER MEDIUM-HIGH HEAT. 6.   ADD ONION AND GARLIC TO PAN AND SAUTE U
Read more

POTOL DORMA WITH CHICKEN

-
Image
INGREDIENTS :- ·           POTOL - 4-5 ·           CHICKEN KEEMA 200 GM ·           3 MEDIUM SIZE ONION SLICED ·           CURD 2 TABLE SPOON ·           CUMIN POWDER AND SEEDS ·           GARAM MASALA ·           GINGER GARLIC PASTE ·           RED CHILI POWDER ·           GREEN CHILIS ·           OIL AND GHEE OTHER INFO :- CALORIES HIGH PROTEIN CATEGORIES CHICKEN  ,  MAIN DISHES  ,  LUNCH  ,  EVERYDAY COOKING COOK TIME REQUIRE 30 CUISINE BENGALI DIFFICULTY LEVEL MODERATE MAIN INGRADIENTS CHICKEN SERVING NUMBER 3 METHODS :- 1.    STEP 1 CHECK IMAGE FOR INGREDIENTS AND POTOL CUT 2.    HEAT A KADAI AND ADD OIL AND FRY HALF OF ONIONS AND WHEN IT BECOME BROWN THEN ADD 2 TSP GINGER AND GARLIC PASTE 3.    AFTER 5 TO 6 MINUTES ADD 1 TBSP CURD AND CHICKEN KEEMA 4.    NOW FRY THIS CHICKEN KEEMA FOR 10 TO 15 MINUTES 5.    AFTER THAT KEEP C
Read more

CHINGRI MALAI CURRY RECIPE

-
Image
INGREDIENTS OF CHINGRI MALAI CURRY ·          400 GMPRAWNS ·          3 TBSP MUSTARD OIL ·          1/2 TBSP WHOLE CUMIN ·          2 TBSP GINGER PASTE ·          2 TSP CUMIN POWDER ·          1 TSP CHILLI POWDER ·          1 TSP TURMERIC POWDER ·          SALT TO TASTE ·          2 TSP SUGAR ·          1 TSP GARAM MASALA ·          1 1/4 CUP COCONUT MILK ·          2 TSP GHEE HOW TO MAKE CHINGRI MALAI CURRY 1.BLANCH THE PRAWNS IN TURMERIC WATER. 2.HEAT MUSTARD OIL IN A PAN AND ADD SUGAR AND WHOLE CUMIN. 3.ADD GINGER PASTE, CUMIN POWDER, RED CHILLI POWDER AND TURMERIC POWDER AND SAUTÉ 4.NOW ADD THE PRAWNS AND SLIT GREEN CHILLIES AND STIR FOR FEW MINUTES. 5.ADD THE COCONUT MILK, COOK FOR FEW MORE MINUTES AND THEN ADD SALT. 6.IN THE END SPRINKLE GARAM MASALA AND GHEE ON TOP AND SERVE.
Read more