Skip to main content

Ilisi besara pani


Hilsa with mustard paste

I allready add this recipe before but as you read the recipe heading it's "besara pani" means the gravy should be more liquid form. Due to it's liquidy it's tastes also differ. 

Ingredients......

For marination...
8 big size of fish fillets
1tsp of turmeric
1 tsp of salt 

For paste...

2 tbsp of mustard
2 tbsp of Poppy Seeds
4-5 green chilies
1 whole dry red chili
1 tsp cumin seeds
1 whole garlic
1 tsp of turmeric powder
salt as per taste

For cooking....

Half cup mustard oil
2 tomatoes into big sliced
3-4 splitting reddies green chilies
Few curry leaves
Soak the dry mango in one bowl of warm water

Preparations.....

Marinate the Ilisi pieces very carefully with 1 tsp turmeric powder and salt and keep it aside for 5-6 minutes.
  Take a jar and add all "paste ingredients" as written above and make into a fine paste remove in a bowl add 1 tsp turmeric powder and salt. Mix everything very well with spoon.
  Now, heat mustard oil in a pan. When oil becomes hot, add cumin seed, curry leaves leaf and chillies.
  When cumin seeds splutter, add the mix paste into it. Stir for 2-3 minutes. Lower the flame.
  After 3 minutes add sliced tomatoes and soaked mango water including all dry mangoes and mix well.
  After 2-3 minutes when curry starts boiling add gently all the marinated Ilisi pieces to it. Stir it lightly. Cover and cook it for 3-4 minutes.
  After 4 minutes, remove the lid and flip the fish pieces very carefully so that the other side will also cook properly. Add the whole slightly cutting green chilies into it. Again cover it with lid and cook for another 3-4 minutes. Open the lid then add 2 to 3 cups of warm water while flipping the other side. Do not add water, once the fish done or cooked.
   After finishing up remove the lid stir it gently and drizzle raw  mustard oil on top of gravy, keep covered without stirring.        
  You Ilisi macha besara is ready to eat with piping hot plain rice.
Labels:

Popular posts from this blog

MIX VEGETABLE CURRY WITH COCONUT PASTE

 Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish   all vegetables equally cut into small cubes  250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup  Cloves – 3,  Cardamom – 3, Black pepper –5/6  Bay leaf– 1  Asfoitida – 1 pinch Green chilies – 2  Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat.  Splutter mustard seeds,Cumin seeds,whole spices  with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned  and cooked through. Give them a good shake or  stir every so often to keep them from  sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt.  Cook covered for abo...
Read more

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...
Read more

Sattu puri

 Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls....  Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small  balls.  Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes.  Deep-fry the puris until they turn golden brown and crispy. 
Read more