Go Back
Ilish Barishali

Ilish Barishali (Hilsa with Coconut in a Yoghurt - Mustard sauce)

Ilish Barishali, Hilsa in yoghurt spiked by mustard and wicked chillies and blessed by coconut. Quintessentially Barishali !!!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Bangladeshi, Bengali

Ingredients
  

  • 4 pieces of Ilish
  • 1 tbsp mustard paste
  • 1 tbsp yoghurt
  • 1 tsps turmeric powder
  • 1/2 tsp red chili powder
  • 2 tbsps coconut freshly grated and ground to paste with 1-2 green chilies
  • 1/2 tsp kalonji seeds
  • 3 - 4 green chillies slit
  • 4 tbsps mustard oil
  • salt to taste

Instructions
 

  • Marinate the fish with turmeric and salt, keep aside.
  • Whip the yoghurt, add the remaining turmeric powder, red chili powder and salt to the yoghurt, mix well, keep aside.
  • Dissolve the mustard paste well in about 3 tbsp of water, pour through a muslin cloth, keep the the mustard water aside. We shall need just the mustard water here.
  • Heat 3tbsp oil in a pan, shallow fry the fish, keep aside. If the fish is very fresh, there's no need to fry it.
  • To the same oil, add the kalonji seeds and green chillies, allow them to splutter. Lower the heat and add the whipped yoghurt while stirring continuously, cook for 2-3 minutes.
  • Add the mustard water, give it a hearty stir, throw in more green chillies if you like it hot.
  • Now gently place the fish in the gravy and bring to a gentle simmer. 2-3 minutes I would reckon.
  • Add the coconut paste, mix well and continue to cook over a low flame for another 3-4 odd minutes.
  • Adjust the seasonings and finish with a hearty drizzle of mustard oil.
  • Serve hot with rice.