Comments on: Shorshe Ilish – Hilsa in mustard sauce

By: Ranak bhattacharya

Ranak bhattacharya — Thu, 16 Aug 2012 16:13:00 +0000

I red your recipes a before and i tried it

By: Dev

Dev — Thu, 09 Feb 2012 15:43:07 +0000

I usually prefer not to use onion on Hilsha which will overpower and destroy the taste of the fish. I might add few cilantro leaves but not necessary. Hilsha has a strong fishy flavor just with mustard paste and little oil steamed can be a great mouth watering dish.

By: Kausik Chakrabarti

Kausik Chakrabarti — Tue, 04 Jan 2011 09:47:04 +0000

A few suggested variations:
a) Fry the fish lightly to get a crispy feel and set aside.
b) Put Kalo Jeere /Kalonji, one green chilly a, one red chilly and a few methis into the oil.
c) Pour the mustard-poppy seeds (posto)-chilly paste and turmeric and a dash of red chilly powder.A little amount of ginger enhances the flavour.
d)Fry the spices for a while.
e)Pour water and fish pieces.
f)Pour a few drops of mustard oil before you take it out of the oven.

This recipe is without onion and garlic and is very popular among the Hindus in West Bengal.

By: Ilish Polau = Hilsa Pilaf « Bangladeshi Food and Recipes

Ilish Polau = Hilsa Pilaf « Bangladeshi Food and Recipes — Mon, 08 Feb 2010 19:35:21 +0000

[...] Polau = Hilsa Pilaf After Shorshe Ilish (Hilsa in a Mustard Sauce), the Ilish Pulau is my favorite Ilish preparation. There are many variants and each person will [...]

By: Marian Holland

Marian Holland — Tue, 05 Jan 2010 17:00:07 +0000

I love cooking. Much appreciation for this article.