For today’s #BANvAFG match, we’ve got for you a classic recipe made with Bangladesh’s National Fish Hilsa. It is cooked in a flavourful mustard sauce, it is very similar to our very own Bengali style fish curry. #WorldCricEAT #CWC19
SORSE ILISH
Ingredients
4 hilsa fish, cleaned
Salt to taste
½ tsp turmeric powder
3 tbsps mustard oil
1½ tsps nigella seeds (kalonji)
3-4 slit green chillies + for garnish
½ tsp red chilli powder
4 tsps mustard paste (kasundi)
¾ cup milk
Steamed rice to serve
Method
1. On a plate, place the fish pieces, sprinkle salt, ¼ tsp turmeric powder and rub well.
2. Heat oil in a deep pan, add the fish pieces and cook on high heat for 1 minute on each side. Take them out and set aside.
3. In the same pan, add nigella seeds, green chillies, and sauté for a few seconds. Add remaining turmeric powder, red chilli powder, and kasundi paste, mix well. Add 1 cup water and mix well. Let it boil for 2-3 minutes.
4. Add salt, mix and add milk and mix well, let it come to a boil and slightly thicken.
5. Add the fish pieces, cook for 5-6 minutes. Take them off the heat and transfer into a serving bowl.
6. Garnish with green chillies and serve hot with steamed rice.
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