Ilish Macher Bharta with Mustard Oil: A Bengali-Style Fish Mash
Among the culinary traditions of India, Bengali food is a gem that perfectly captures the depths of the subcontinent’s flavours. It has a certain magic that preserves its authenticity and essence of Bengali flavour. A delicious blend of flavors that perfectly captures the inventiveness of Bengali cuisine is Ilish Macher Bharta.
This recipe is an ode to the richness and simplicity of Bengali cooking. The main ingredient of this dish is kachi ghani mustard oil which gives it a twist of edgy taste. This recipe is basically a mash of Ilish Mach and mixed with various spices to give a very distinct aroma. Having this Ilish Mach Bharta in the launch will make you smile. If you like Ilish mach this recipe is just perfect for you. Let’s start making:
Here is what we’ll need
- 1 Ilish fish (500 gm)
- 3-4 tablespoons of Doctor’s Choice kachi ghani mustard oil
- 1 onion chopped
- 2 – 3 chopped green chilis
- ½ grated ginger
- 2-3 cloves of garlic
- 1 tablespoon of turmeric powder
- 1 teaspoon of red chilli powder
- Slate to taste
- Freshly chopped coriander leaves
Method
- Start by marinating the fish in turmeric powder and salt for 30 minutes.
- Next, heat a wok and add 2 tablespoons of the Doctor’s choice cooking oil. Now fry the fish until it turns golden brown on both sides. Remove it from the wok and leave it at room temperature.
- Add two tablespoons of kachi ghani mustard oil to the same wok and sauté some onions in it.
- After it becomes translucent add green chillis, ginger, garlic, and red chilli powder and cook it for a minute.
- Now reduce the heat and simmer for 5-7 minutes.
- Now debone the fish carefully and to the wok and mix it with your hands.
- Finally, add some chopped coriander leaves as a garnish and serve it hot over steamed rice.
This recipe is not just for Ilish Macher Bharta; it is a culinary journey into the heart of Bengal. You can experience a state that will leave you wanting more when you combine the flavours of kachi ghani cooking oil, aromatic spices, and tender Ilish fish.
