During the months of monsoon it was customary scene of the markets of Bengal, that a Bangali babu hanging a whole hilsa fish in hand, on way to home. Those days are gone, but, the passion or the infatuation for Hilsa still exists. During monsoon the soothing drizzles also bring the fragrances of Hilsa in the air. Irresistible gravitation of Hilsa continues even with the mounting price hike. In rainy season nothing could be more adorable than shorshe elish for Bengali’s. It`s flavour makes them hungrier and some can eat even double of their capacity if there is hilsa in the menu.
Ingredients:
1. Hilsa fish-400 gm
2 Mustard paste-25gm
3. mustard oil-100 ml
4. Green chilli-8 pcs
5. Turmeric powder-1tsp
6. Salt according to taste
7. Kalo jeera-a pinch
Procedure: Wash the pieces of fish and sprinkle a bit of salt and turmeric powder. Heat oil in a pan and fry the pieces for a minute (or instead of frying raw fish can also be used) and keep aside. Now, in the same oil add kalo jeera, green chillies(sliced),mustard paste, salt, turmeric powder and stir it for a minute. Put one cup of hot water in it, when it start boiling added the pieces of fish and cover the pan. Keep it for five minutes and it is ready.
Serve it hot with rice.
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