Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bangladesh.
Hey everyone, hope you are having an amazing day today. Today, we're going to make a special dish, traditional ilish borishali: a hilsa delicacy from barisal, bangladesh. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bangladesh is one of the most favored of recent trending foods in the world. It's simple, it is quick, it tastes yummy. It's enjoyed by millions every day. Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bangladesh is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook traditional ilish borishali: a hilsa delicacy from barisal, bangladesh using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bangladesh:
- {Take 4-6 pieces of Hilsa Fish.
- {Get 3-4 tbsp of Poppy seeds/khus khus: Paste + 3 Green Chillies- Both pasted together.
- {Make ready 1 tbsp of Mustard Paste: Yellow Mustards.
- {Prepare 1 tbsp of Black Mustard: Paste.
- {Take 2 tbsps of Fresh Coconut Paste.
- {Take To Taste of Salt.
- {Prepare 1/2Cup of Mustard Oil (For the entire cooking).
- {Make ready 4-5 of Whole Green Chillies: Slitted.
- {Prepare 1/4 Cup of Plain Yoghurt: Well Whisked.
- {Prepare 1/2 tsp of Turmeric Powder.
- {Prepare 1/2 tsp of Red Chilli Powder.
- {Get 1/2 tsp of Kashmiri Red Chilli Powder.
- {Get 1/2-1 tsp of Nigella Seeds/Kalounji.
- {Make ready 1/2-1Cup of Water (RT).
- {Take 1 pinch of Sugar.
Instructions to make Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bangladesh:
- Wash the fish pieces & coat with some salt and turmeric well enough & set aside for about 15 mins time & then lightly sauté it in the sufficient mustard oil in the pan over the high flame-.
- Take out of the pan & Set aside once done...Keep ready, rest all other ingredients...In a mixing bowl: Add in the curd & mix in it some turmeric, red chilli & kashmiri red chilli powders with some more salt.
- Now, in the same pan: Add in the Nigella Seeds & a couple of slit green chillies- Sauté until it releases its fine aroma- Then, add into the same the Poppyseeds & green chillies paste to it, sauté- until it changes its colour slightly.
- Add in the mixture of the plain curd & rest other ground spices (mixed altogether earlier) & keep sautéing until the raw smell goes off & it’s cooked really good for about 2-3 mins time now....
- Now, goes into the same: The coconut paste & both the mustards pasted together with some green chillies & salt & continue stirring continuously until the oil surfaces up.
- Goes in the Gently Fried Hilsa Fish pieces- Add in the remaining slitted green chillies & gently coat & mix them with the gravy- Cover & Simmer it in the low flame for the next 4-5 mins time, flip its sides once in between, when it’s cooked halfway through.
- Turn off the flame now: Add in some more mustard oil on the top & again cover the lid of the pan & let it rest on the hot oven for about 5-6 mins more before plating it....
- Time to dish out & serve it piping hot with a the equally piping hot steamed rice- It’s the BEST PART of this recipe & HILSA FISH...Garnish, with 1-2 pieces of slitted green chillies & a sprig of fresh Coriander Leaves....
- Time to enjoy and relish it.
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