
Ilish (Hilsa) Shukto Using Kachi Ghani Edible Cooking Oil

Ideal For
Lunch
Food Type
Non-VegIngredients
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
- 3 tbsp Doctors’ Choice Kachi Ghani Mustard Oil
- 150 ml milk
- 1 tbsp ghee
- 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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