Ilish Macher Sorse Jhal

Name: Ilish Macher Sorse Jhal
Cuisine: Indian
Ingredients: 1 tbsp black mustard seed (it should be soaked in lukewarm water); 1 tbsp yellow mustard seed(it should be soaked in lukewarm water); 1 tbsp poppy seed; 2-3 Green chillies; 1/2 tsp Salt; 1 tsp Nigella Seed/ Kalojire / Kalonji (optional); 1 tsp Turmeric powder:; 6 Green Chilli: (slit); 3 tbsp+ 1 tsp Mustard oil

Shreyasi Chatterjee @cook_19588972

#easyrecipie #sanjhbitebox

Shreyasi Chatterjee @cook_19588972

#easyrecipie #sanjhbitebox

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Ingredients

1 tbspblack mustard seed (it should be soaked in lukewarm water)
1 tbspyellow mustard seed(it should be soaked in lukewarm water)
1 tbsppoppy seed
2-3Green chillies
1/2 tspSalt
1 tspNigella Seed/ Kalojire / Kalonji (optional)
1 tspTurmeric powder:
6Green Chilli: (slit)
3 tbsp+ 1 tspMustard oil

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Steps

1

Prepare a thick paste of Mustard seeds either in a grinder or with the help of “Shilnora” or “Shilbatta” by adding 2 green chilies and ½ Tsp. of salt and keep it aside.
2

Rub fish pieces with. salt and turmeric powder and keep them aside.
Heat Mustard oil in a deep pan (preferably Karai) till the oil changes colour.
3

Temper hot Oil with Nigella Seed.
Pour mustard paste, turmeric powder, green chilies, red chilli powder and water to the mixture and boil it on medium flame.
4

Now add Fish pieces slowly to the mixture and cook it on low flame for at least 10 minutes. The Pan should be covered with a lid in this stage.
Uncover the pan and pour raw Mustard oil over the gravy and bring it to boil for 2-3 minutes.
5

At desired consistency take it out of the gas.
Ilish macher Sorshe Jhal is ready to serve with steamed rice.