Ilish er Shorshe Jhol

Ilish the National fish of Bangladesh found in the waters of river Padma. A fish that takes a place of pride on every Bengali menu. There are many bones in the fish but a Bengali child is taught to manoeuvre  through these bones and enjoy the flesh. The fish is bought on special occasions sometimes in pairs when offered to Goddesses as Puja ritual specially in Saraswati Puja and Laxmi Puja. It is also sent by the grooms family to the brides family on the day of "Gaaye Holud", which means the Haldi ceremony before marriage.

Illish or Hilsa is prepared in fifty different ways in Bengal. 

Today I have cooked it from a recipe I obtained from a Chef of a Five Star Hotel in Kolkata.

Its called "Ilish er Sorshe Jhol".

Ingredients :

• 750 gms Ilish or Hilsa.
• 20 ml mustard oil.
• 1 tsp haldi.
• 6 green chillies.
• 100 gms mustard seeds.
• Salt to taste.
• 4 whole green chillies.
• 250 ml water.

 

 Method :

• Grind to a paste 6 green chillies, 100 gms mustard seeds and a little salt.
• Apply a little haldi on the fish pieces and keep aside.
• Heat mustard oil and fry the fish pieces lightly.
• In the same oil pour the ground paste, the whole green chillies, a little salt and water and let the mixture boil.
• Add the fish pieces and on a low flame let the fish cook.
• Check seasoning.
• As the sauce coats the fish remove from flame.
• The fish is ready to serve with steamed rice. 

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