Samosa secrets unveiled: Shaping & deep frying must-knows
Bring in the season of ilish with a dish that is the pride and joy of Bengalis all over the world, Shorshe Ilish. The essence of the dish lies in the liberal use of mustard, which gives it the pungency that will tantalise your taste buds!
• Add turmeric and salt to the fish pieces, rub the spices well.
• Heat the Mustard oil in a pan. Slowly add in the marinated fish fillets. Fry each side for 2 minutes, till forms a slight crispy layer. Set aside.
• In the same pan, add onion seeds/ kalonji to the leftover mustard oil. Add slit green chilies. Fry till the spices release the aromas.
• Add turmeric powder, red chili powder, and stir. Add mustard paste and a little bit of water and mix.
• Add salt to taste. Add milk and bring it to a boil.
• Place the fish fillets back into the curry, stir carefully and cover with a lid, let it cook for a minute.
• Check the consistency, the gravy shouldn’t be too thick nor too thin.
• To garnish, add some more fresh slit green chilies.
• Serve hot.