Bengali Ilish Shorshe or Hilsa Fish Mustard Curry
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Uploader Comments (asinha071)
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All Comments (43)
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thanks
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Great Recipe, loved it
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very easily explained , easy to follow.......and the voice is hot hot....
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@bazlur ইলিশ (Hilsa in English) (Tenualosa ilisha) is NOT the same thing as shads such as the Atlantic/American shad (Alosa (Alosa) sapidissima). They belong to the same family but their genera are different. They have a similar enough taste/texture that one can be easily substituted for the other but they are still different fish.
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nice recipe ... but your voice is damn hot, short and crispy..
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haha..
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the most delicious fish and the most delicious recipe of any fish in the world....miss it very much....:-(
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Your way of cooking Ilish(shad) is not bad. I'm an angler and even I caught many Ilishes(shad) in Canada and in 2 weeks will go to catch them in Columbia River between Oregon and Washington state. Many Bengalis are not aware that fish from ocean or sea do not take much time like Ilish or sardine class fishes(oily fishes) and salmon. It just take one to two min each side to cook until the flesh become flaky or opaque. Over cooking the fish loses the oil and taste become different.
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when i made bengali fish curry from another site using mustard...the end curry was very bitter...since i am from south ..please can u tell me what went wrong
sumijomy 2 weeks ago
@sumijomy,
Sometimes the skin or the mustard species itself may cause bitterness. You may try removing the skin by soaking the mustard overnight and then making the paste. Hope that helps.
asinha071 2 weeks ago