How to make Sorse Ilish - SK Khazana -
Traditional dish from the state of Bengal – the pungent flavour of mustard paste is predominant
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Hilsa fish, Salt (नमक)
Cuisine : Bengali, Indian
Course : Main Course Seafood
For more recipes related to Sorse Ilish - SK Khazana checkout Sorshe Bata Ilish, Ilish Machcher Sorse Jhol. You can also find more Main Course Seafood recipes like Ghol Curry Belghoria Roshun Bhetki Fish in Green Curry with Mango Pomegranate Salad Daab Chingri
Sorse Ilish - SK Khazana Recipe Card
The world’s oceans, seas and rivers are filled with fish and other seafood so abundantly that you can never get tire of the variety. Besides the fact that seafood is really delicious and light on the tummy it offers a great deal of health benefits too. Great skin, a healthy heart and sharper brain are amongst a few.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Sorse Ilish - SK Khazana Recipe
Hilsa fish darnes 4
Salt to taste
Turmeric powder 1/2 teaspoon
Mustard oil 3 tablespoons
Onion seeds (kalonji) 1 1/2 teaspoons
Green chillies 2-3 slit + for garnish
Red chilli powder 1/2 teaspoon
Mustard paste (kasundi) 4 teaspoons
Milk 3/4 cup
Steamed rice to serve
Method
Step 1
On a plate, place the fish pieces, sprinkle salt and ¼ tsp turmeric powder and rub in well on both sides of the darns.
Step 2
Heat oil in a deep pan till it begins to smoke, add the fish pieces and saute on high heat for 1 minute on each side. Drain them and keep on a plate lined with banana leaf.
Step 3
Add nigella seeds to the oil remaining in the pan, add and green chillies, mix and sauté for a few seconds. Add remaining turmeric powder, red chilli powder and kasundi paste, mix well and saute for 1 minute. Add 1 cup water and mix well. Add salt, mix and let the mixture boil for 2-3 minutes.
Step 4
Add milk and mix well, cook till the mixture thickens slightly.
Step 5
Add the fish pieces, mix gently and cook for 5-6 minutes. Take the pan off the heat.
Step 6
Transfer into a serving bowl, garnish with slit green chillies and serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
