Ilish-Hilsa-Shukto-Recipe

Ilish (Hilsa) Shukto Using Kachi Ghani Edible Cooking Oil

Ideal For

Lunch

Food Type

Non-Veg

Ingredients

How To Cook

  • 4 pieces of Ilish Mach

For the vegetables

  • 2 bitter gourds
  • 3 potatoes
  • 1 plantain
  • 1 sweet potato
  • 1 drumstick
  • 1 eggplant

Spices to be used

  • 1 tsp panch phoron (whole)
  • 1 tsp panch phoron (powder)
  • 1 tsp celery seeds
  • 2 bay leafs
  • 1 tsp turmeric powder
  • 1 tbsp mustard paste
  • 1 tbsp ginger paste
  • 1 tbsp poppy seed paste
  • 1 tbsp sugar
  • 1 tsp salt to taste

For the overall preparation

  • Marinate the hilsa pieces with salt and half of the turmeric powder. Leave the same for 10 mins
  • Cut the vegetables into long pieces. Ensure to clean and remove the skin
  • Cut the bitter gourd and eggplant keeping its skin intact. Ensure these two are marinated with salt and turmeric powder
  • Heat Kachi Ghani Mustard Oil in a deep pan
  • Shallow fry the fish for 30 secs each on both sides
  • Shallow fry the vegetables one by one. Keep the potato, sweet potato, and plantain for a bit longer
  • Temper the remaining oil with 2 bay leaves, panch phoron and radhuni
  • Now add the ginger paste, mustard paste, and poppy seed paste
  • Cook it for 1 minute or more by adding 1 tbsp of water to it
  • Add salt and sugar and mix it well
  • Now add 1 tbsp of powdered panch phoron. Cook for a min or two
  • Add milk and 3 cups of water to bring it to a boil upon adding salt and sugar
  • Add the fried potatoes, sweet potato, and plantain. Cook till these all soften
  • Add drumstick, fried eggplant, fried bitter gourd followed by the fried fish pieces
  • Cook all on a low flame for 5-7 mins by covering the pan with a lid. Add some water if needed
  • Add ghee and switch off the flame after mixing

Enjoy delicious Bengali Ilish shukto with white steamed rice

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