Sorse Ilish
Do you know what is the reaction of a Bengali when he/she is
presented with an Ilish dish?
Ufffff!!!
Ahhhhhhh!!!
Drool!!!!
This king of fish brings out the gastronomical connoisseur
in us. This is a feeling that cannot be
expressed in words.
When we cook Ilish for some guests it conveys what a great
esteem we hold them in. When someone buys Ilish at the fish market he is looked
upon with great respect and affection by people standing around him. And when
the fish is cooked at home it is said that all the neighbourhood cats get into
a frenzy because of the aroma.
However this fish is not for the faint hearted.
Only one born or bred in the Bengali way of life can tackle Ilish. This is
because it is full of “kaanta”. And it is very easy to get one stuck in your
throat. But if you get the trick of overcoming this obstacle then this is one
of the most delicious fish you can ever eat.
Ilish is cooked in various ways. The Sorse Ilish or mustard
preparation is one of the commonest and simplest preparations. I personally
feel that it is the best way to bring out the actual flavour of the fish.
Ingredients
4 Ilish pieces
3 tbsp mustard seeds
2 tbsp khus khus
2 green chilies
1 potato, cut into wedges
½ tsp Nigella seeds/kalonji
1 small tomato, sliced
1 tsp turmeric powder
Salt to taste
½ cup mustard oil
Apply some salt and turmeric to the fish and keep aside for
half an hour. Soak the mustard seds and khus khus in warm water for some time.
Make a paste with some salt and green chillies.
Heat the mustard oil to smoking point and then reduce flame.
Lightly fry the fish pieces.
In the same oil add the Nigella seeds. Add the potato wedges
and fry till the potatoes are golden brown.
Add the sliced tomato and cook till
it is mushy.
Add the mustard paste and cook till oil starts leaving the sides.
Add salt and turmeric and cook some more.
Now add a cup of water and bring to a
boil.
Add the fish pieces, cover and simmer till the oil floats on top. Garnish
with sliced green chillies.
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