When I made this dish .... Shorshe Ilish Bake last year, I had just about started food blogging. Did not have a very good idea on weilding the camera and did not get a this decent sized fish.
But this is my favourite Ilish dish and I made it this tme too. It is the other version of Bhapa Ilish or the steam cooked Ilisih / Hilsa. The sauce or gravy is the same ... only instead of steaming it, I bake it in an oven.
My ma used to make this ... and I absolutely love the way the house fills with the aroma of slow baked mustard gravy and the distinct smell that the Ilish / Hilsa has.
Usually fresh and raw fish is used for this ... just like in the Bhapa Ilish. But I prefer to very lightly fry the fish before putting it into the gravy to cook.
Need : Ilsih pieces ... marinated with turmeric and salt and fried in mustard oil ( if using raw, then just apply salt to it ) ,
mustard paste ( soak mustard seeds in water for around a couple of hours and grind into a paste, add some water and strain it ),
curd, mustard oil, fresh whole green chillies, salt and sugar to taste.
How to : Just fill an ovenproof bowl with the diluted mustard paste + a little curd + salt + a little sugar + a few whole green chillies + a couple of spoonfuls of mustard oil ( yes, this is necessary both for flavour and taste + the Ilish pieces ( raw or lightly fried).
If using raw fish , add a pinch of haldi / turmeric powder.
Bake in the oven at 180-200 degreec C. It has to be slow cooked till the gravy thickens slightly.
Done! Serve with hot steamed rice.
Since I cooked the pieces with the roe, I got to taste Ilisher dim/roe in this mustard based gravy too. Was absolutely great! :-)
Enjoy all !!
This too goes to Indrani's event on fish.