Tuesday, 1 September 2009

Baked Shorshe Ilish / Hilsa Baked in Mustard Sauce


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.

11 comments:

  1. Sorshe Ilish ami microwave-eo karechi..kintu, oven-e karini konodin...darun dekhte hoyeche.. lovely

    ReplyDelete
  2. Looks delicious and yummy...my hubby loves fish curry. should try this recipe.

    ReplyDelete
  3. This is one of my friends fav dish :)
    looks lovely!

    ReplyDelete
  4. Sorisha machha is my favorite... You are killing me here...

    ReplyDelete
  5. hey..ami ei recipe ta steam kore baniyechi...but never in an oven..will definitely try it!:)

    ReplyDelete
  6. bhapa illish is my favorite......but i never made it with curds....but the mustard oil gives a lovely flavor..
    pics are just great.

    you can get amrita stem cuttings in the nurseries or if you can recognize sometimes they are found climbing on street side trees....just get a stem cutting n plant it...grows very easily..

    ReplyDelete
  7. Sharmila, ma used to make this too & this used to be one of my favorite dishes. ma ektu narkol o dito... amar bhishon khte ichey korchey, amar monay hoye amar haathey thik taste hoye na.. ki shundor dim bhora ilish.. tomar barite aschi ami:-)

    ReplyDelete
  8. Hi everybody .. I like the oven version because of the beautiful aroma of the sauce and the fish cooking together ... this has to be tried to know ... I cannot explain the flavour and the taste here. :-)

    Try koro ekbar Indrani .. khub bhalo lagbe. :-)

    Try it out once Valli ... especially this fish. :-)

    Thanks Parita! :-)

    Tike nija pain kori nio Somoo. Pakhore thile mu potheyi deithanti surely. :-)

    Kore dekho Rakhee .. ekdom alada flavour pabe. Khub bhalo laglo abar tomaye ekhane dekhe. :-)

    A little curd does give a good taste .. and also helps to kill the strong taste of mustard. And much thanks for the info. :-)

    Tumi ektu kache thakle nischoi pathiye ditam Soma. Amar ma o narkol dito .. tobe ete narkoler taste amaar khub ekta bhalolagena .. tai di ni. :-)

    ReplyDelete
  9. still got a box of ilish left, tempted to buy an oven after seeing your post. Lovely pic. It's cloudy today. Ideal for khichudi and ilish bhaja

    ReplyDelete
  10. Go ahead Kalyan ... indulge. :-)

    ReplyDelete
  11. Lovely collection of fish dishes. Love it, Sharmila! :)

    ReplyDelete

Thank you for sharing Kichu Khonn( a few moments ) with me in my kitchen!