Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bangladesh
Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bangladesh

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, traditional ilish borishali: a hilsa delicacy from barisal, bangladesh. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bangladesh is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bangladesh is something which I have loved my whole life.

Great recipe for Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bangladesh. It is one of the most loved hilsa fish recipes among Bengalis where subtle Hilsa pieces are simmered in coconut and yogurt-mustard sauce. Barishali Ilish has occupied a treasured place in the menu card of many renowned restaurants. Hilsa steeped in a pungent mustard sauce steamed to perfection with a liberal dousing of mustard oil is a sensuous experience. (it should be soaked in lukewarm water).

To begin with this recipe, we have to prepare a few ingredients. You can have traditional ilish borishali: a hilsa delicacy from barisal, bangladesh using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bangladesh:
  1. Make ready 4-6 pieces Hilsa Fish
  2. Prepare 3-4 tbsp Poppy seeds/khus khus: Paste + 3 Green Chillies- Both pasted together
  3. Take 1 tbsp Mustard Paste: Yellow Mustards
  4. Take 1 tbsp Black Mustard: Paste
  5. Prepare 2 tbsps Fresh Coconut Paste
  6. Get To Taste Salt
  7. Prepare 1/2Cup Mustard Oil (For the entire cooking)
  8. Get 4-5 Whole Green Chillies: Slitted
  9. Get 1/4 Cup Plain Yoghurt: Well Whisked
  10. Prepare 1/2 tsp Turmeric Powder
  11. Make ready 1/2 tsp Red Chilli Powder
  12. Make ready 1/2 tsp Kashmiri Red Chilli Powder
  13. Make ready 1/2-1 tsp Nigella Seeds/Kalounji
  14. Take 1/2-1Cup Water (RT)
  15. Make ready 1 pinch Sugar

It survived outside water very briefly indeed," historian Tapan Raychaudhuri writes in his memoir, The World in Our Time. Barisal is today a much more prominent port of call for the hilsa. For us, the tastiest dishes from the thala was Tel Koi-er Hoi Choi (a special whole fish cooked in an oily gravy), Borishali Ilish (a mustard based Hilsa curry from Barisal district of Bangladesh) and Chirontoni Chitol Macher Muitha (a traditional preparation from boneless Chital fish). Hilsa (Tenualosa ilisha) or river shad is an anadromous fish species widely distributed in the North Indian Ocean, mainly in the Bay of Bengal (BoB).

Steps to make Traditional Ilish Borishali: A Hilsa delicacy from Barisal, Bangladesh:
  1. Wash the fish pieces & coat with some salt and turmeric well enough & set aside for about 15 mins time & then lightly sauté it in the sufficient mustard oil in the pan over the high flame-
  2. Take out of the pan & Set aside once done…Keep ready, rest all other ingredients…In a mixing bowl: Add in the curd & mix in it some turmeric, red chilli & kashmiri red chilli powders with some more salt
  3. Now, in the same pan: Add in the Nigella Seeds & a couple of slit green chillies- Sauté until it releases its fine aroma- Then, add into the same the Poppyseeds & green chillies paste to it, sauté- until it changes its colour slightly
  4. Add in the mixture of the plain curd & rest other ground spices (mixed altogether earlier) & keep sautéing until the raw smell goes off & it’s cooked really good for about 2-3 mins time now…
  5. Now, goes into the same: The coconut paste & both the mustards pasted together with some green chillies & salt & continue stirring continuously until the oil surfaces up
  6. Goes in the Gently Fried Hilsa Fish pieces- Add in the remaining slitted green chillies & gently coat & mix them with the gravy- Cover & Simmer it in the low flame for the next 4-5 mins time, flip its sides once in between, when it’s cooked halfway through
  7. Turn off the flame now: Add in some more mustard oil on the top & again cover the lid of the pan & let it rest on the hot oven for about 5-6 mins more before plating it…
  8. Time to dish out & serve it piping hot with a the equally piping hot steamed rice- It’s the BEST PART of this recipe & HILSA FISH…Garnish, with 1-2 pieces of slitted green chillies & a sprig of fresh Coriander Leaves…
  9. Time to enjoy and relish it

For us, the tastiest dishes from the thala was Tel Koi-er Hoi Choi (a special whole fish cooked in an oily gravy), Borishali Ilish (a mustard based Hilsa curry from Barisal district of Bangladesh) and Chirontoni Chitol Macher Muitha (a traditional preparation from boneless Chital fish). Hilsa (Tenualosa ilisha) or river shad is an anadromous fish species widely distributed in the North Indian Ocean, mainly in the Bay of Bengal (BoB). Locally known as Ilish, the fish has been designated as the national fish of Bangladesh. Hilsa, always a special delicacy in a Bengali household is prepared in many different ways. Locally known as Ilish, the fish has been designated as the national fish of Bangladesh.

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