Ilisher Doi Shorshe: Hilsa Fish in Yogurt and Mustard Curry

History:

Ilisher Doi Shorshe is a classic Bengali dish that combines the richness of hilsa fish with the creaminess of yogurt and the pungency of mustard. This delightful curry is a favorite among Bengali seafood lovers and is often prepared for special occasions.

Ingredients:

For Marinating the Fish:

• 4 pieces of fresh hilsa fish (ilish)
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Curry:

• 2 tablespoons mustard oil
• 1 teaspoon black mustard seeds
• 2-3 dried red chilies
• 1/2 cup thinly sliced onions
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1 cup plain yogurt
• 2 tablespoons yellow mustard paste (made from yellow mustard seeds)
• Fresh cilantro leaves for garnish

Instructions:

1. Marinate the Fish:

   • Clean the hilsa fish pieces and marinate them with turmeric powder and salt. Set aside for about 15-20 minutes.

2. Prepare the Mustard Paste:

   • In a small bowl, mix the yellow mustard paste with a little water to create a smooth paste. Set aside.

3. Heat Mustard Oil:

   • Heat mustard oil in a pan until it starts to smoke. Then, reduce the heat to medium.
     
     
     

4. Temper with Mustard Seeds and Chilies:

   • Add the black mustard seeds and dried red chilies to the hot oil. Allow them to sizzle and release their flavors.

5. Sauté Onions:

   • Add the thinly sliced onions and sauté until they turn golden brown.

6. Add Aromatics:

   • Stir in ginger paste and garlic paste. Sauté for a few minutes until the raw aroma disappears.

7. Spice it Up:

   • Add turmeric powder, red chili powder, and salt. Mix well and sauté for a couple of minutes to create a flavorful base.

8. Add Marinated Fish:

   • Carefully place the marinated hilsa fish pieces into the pan. Sear them lightly on both sides.

9. Combine with Mustard Paste:

   • Reduce the heat and add the prepared yellow mustard paste to the pan. Mix gently to coat the fish with the mustard.

10. Add Yogurt:

    • Whisk the plain yogurt in a separate bowl and gradually add it to the pan while stirring continuously. Ensure the yogurt is well incorporated into the curry.

11. Simmer and Cook:

    • Cover the pan with a lid and let the Ilisher Doi Shorshe simmer on low heat for about 10-15 minutes, allowing the flavors to meld together and the fish to cook through.

12. Garnish and Serve:

    • Garnish the curry with fresh cilantro leaves.

13. Serve Hot:

    • Serve the Ilisher Doi Shorshe hot with steamed rice. The creamy and tangy flavors of this hilsa fish curry make it a delightful and indulgent Bengali dish.

Ilisher Doi Shorshe is a rich and creamy dish that beautifully combines the flavors of hilsa fish with the tanginess of yogurt and the pungency of mustard. It's a classic example of Bengali culinary artistry.