Hilsa fish cooked with aubergine in a mustard gravy
Hilsa fish cooked with aubergine in a mustard gravy

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, hilsa fish cooked with aubergine in a mustard gravy. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Hilsa fish cooked with aubergine in a mustard gravy is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Hilsa fish cooked with aubergine in a mustard gravy is something which I’ve loved my entire life.

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.

To begin with this recipe, we have to first 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 can achieve that.

The ingredients needed to make Hilsa fish cooked with aubergine in a mustard gravy:
  1. Take As required Hilsa fish except the head and the tail pieces
  2. Make ready 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. Take 1 teaspoon turmeric
  6. Take To taste Salt

Enjoy it with hot steamed rice. Kasundi Ilish (Hilsa cooked with Bengali Mustard Sauce Kasundi). Kasundi Ilish is a Bengali fish curry prepared with instant mustard sauce Kasundi which means you do not Turn the fishes using a spatula in between. Once done, and the gravy reached a semi-thick consistency, switch the flame off.

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.

Hilsa fish is commonly known as 'Ilish maachh' in Bengal. It is the most popular and costly fish due its aroma and taste. "Hilsa in Mustard Gravy" is authentic Bengali dish, when i tried it in my Kitchen,I found it so easy to cook. Steam fish Ilish cooked in banana leaf. Tenualosa ilisha Fish hot fry on oil. An indian cuisine fish mustard curry in a plasic container in black background. Lightly fried Hilsa fish is cooked along with eggplant and potatoes in mustard gravy.

So that’s going to wrap this up with this exceptional food hilsa fish cooked with aubergine in a mustard gravy recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!