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Sunday, 18 July 2010

Shorshe Eelish

The hilsa or eelish is one of the most loved fishes to Bengalis and Bangladeshis. Found in the tidal estuaries in and around the Ganga-Brahmaputra delta, this fish can be eaten in a variety of forms - smoked,  fried, steamed, or even baked (inside leaves of the banana plant). These fish breed during the monsoon season, and are generally caught at the same time. Eelish eggs are a delicacy too.

  1. Eelish fish
  2. salt and turmeric to marinate
  3. mustard oil
  4. green chillies
  5. mustard paste
Procedure :

 Marinate the fish steak with salt and turmeric powder. Heat the wok. Add 1 tsp mustard oil. And arrange the marinated fish steaks. Simmer for 2 mins. Add the mustard green chilly paste to it. Then add salt, and water. Boil for 5 mins. Add enough slit green chillies and 2 tbsp mustard oil. Boil for another 2 mins. Remove from heat.

Serve with hot rice.
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Ushnish Ghosh said...

Dear Indira
Kemon accho? Bhutan trip 3 bar paDa hoeni modhhe ei darun dish!!!!
Ilish-er double "ee" dekhe bujhte perechhi darun taste hob-e. Delhi teo bhalo Ilish ashe west bengal theke...asombhab dam...

Irabati, Mekong , even Euphrates river Ilish is also very tasty!
Smoked Ilish er recipe post koro to somoe pele..
Bhalo theko

indira mukerjee (ইন্দিরা মুখার্জি) said...

thank you Ushnish Da...apnio dekhchi amar motoi bhojon bilasi!

Roshmi Sinha said...

I know most true-blue Bengalis would give their right eye and right arm for this delicacy. But yours truly is no great fish eater...

PreeOccupied said...

Khub shundor dekhte hoyeche shorshe ilish ta. I love having ilish maach, in any form. :-)

KBI Report said...

Thanks, for sharing such a beautiful thing with us.