Sorse Ilish (Traditional Way)
Long ago I announce Sorse Ilish for Abroad room. therefore I feel that I ought to do ancient one. Hope you recognize that there area unit differing kinds of mustard seeds. In East Pakistan brown and Sinapis alba seeds area unit common. you'll be able to use any mustard seeds, although brown one can create sturdy style with dark-brown texture gravy and white one can create yellow gravy with milder style. I used white one here. you'll be able to use hot mustard paste rather than mustard seeds to form it handy. Fry the fish one minute each side if it’s not contemporary. If you cook mustard seeds it turns bitter, that’s I further mustard paste within the finish.
6 ilish steaks
2 tablespoons mustard seeds
3 tablespoon onion paste
8-9 green chillies
½ teaspoon turmeric powder
1 teaspoon salt
3-4 tablespoon mustard oil
How to Make :-
Make
paste of mustard seeds and 5 green chillies.
Clean,
wash the fish and rub ½ teaspoon salt and ¼ teaspoon turmeric.
Heat oil
with onion paste, turmeric and salt till oil is separated.
Add 1 and
½ cups water and bring it into boiling point; add the fish and 3 whole chillies.
Let it
cook covered 5-6 minutes.
Add
mustard paste (add water if need) and cook it about 3 minutes.
Check the
salt and remove it from heat.
Serve
Sorse ilish with hot rice.
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