How to Prepare Homemade Hilsa fish cooked with aubergine in a mustard gravy

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, hilsa fish cooked with aubergine in a mustard gravy. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

The very famous Ilish bhapa is here. Tasty Hilsa fish cooked in mustard gravy, is the best to go with your rice. Sorse Ilish is a classic Bengali fish curry, made of Hilsa fish cooked in delectable mustard sauce. Enjoy the fish by making this.

Hilsa fish cooked with aubergine in a mustard gravy is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Hilsa fish cooked with aubergine in a mustard gravy is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have hilsa fish cooked with aubergine in a mustard gravy using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Hilsa fish cooked with aubergine in a mustard gravy:

1. Prepare As required Hilsa fish except the head and the tail pieces
2. Get 2-3 Aubergine preferably the long and thin ones
3. Get 2 tablespoon mustard seed paste
4. Get As required Mustard oil to shallow fry the fish and cook the gravy
5. Get 1 teaspoon turmeric
6. Make ready To taste Salt

Get all the tips like how to use mustard in fish. The combination of mustard, onion seeds, green chili and mustard oil with hilsa go really great and bring very distinct flavor. The usage of spices are very. Hilsa fish cooked in spicy Mustard gravy.with a lot of love & cultural pride.

Steps to make Hilsa fish cooked with aubergine in a mustard gravy:

1. Wash and keep the ilish fish mixed with turmeric and salt.
2. Take a pan or wok and add some mustard oil. - Once the oil heats up, fry the ilish. Now this fish doesn't need to be fried at all. You can use it raw in the gravy and it gets cooked. Also tastes better when used raw in the dishes. However I had very very lightly fried both sides for not even a minute to give a little colour to it.
3. Prepare a paste of mustard seeds with green chilli.
4. Use the same oil that was used to shallow fry the fishes. Cut few aubergine in long cylinder shapes and sautee them until they turn soft. You may sprinkle a little salt. Once done, keep them aside.
5. In the same oil, add few nigella seeds and slit green chilli,sautee for a minute and add water with some turmeric.
6. Now add the fried aubergine. Bring the curry to a boil. Add the mustard paste and give a stir. Adjust the seasoning and the consistency of the curry. Finally add the fried ilish and allow it to cook on flame for some 5minutes.Do not cook the gravy for a longer time once the mustard paste is added. We want to retain the hotness of the mustard in the gravy. The curry here is very mild and the gravy is a little of watery consistency. The fish adds a nice aroma and taste to it.

The usage of spices are very. Hilsa fish cooked in spicy Mustard gravy.with a lot of love & cultural pride. Sorshey Ilish (Hilsa) - fish cooked in mustard gravy. Bhapa Ilish - the fish is marinated in a mustard, mustard oil, salt and chilli paste, wrapped in banana leaf, and steamed. It is easy to make and usually prepared using hilsa fish.

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