Easy on tummy Shorshe Ilish (Hilsa in mustard sauce)

While mustard maybe a "hard to digest" food for many. You know you get that mustardy hiccups even 2 hours after your yummy "shorshe bata" chorchori or mach lunch? My ma's one of those unlucky few. Ilish adds to the discomfort. But which real BENGALI can completely erase shorshe ilish off their menu? 

So here's my easy on tummy shorshe ilish recipe. All we do is replace some of the shorshe bata (mustard paste) with posto (poppy seeds paste) and also make sure we strain the mustard paste to get rid of most of the mustard husks..... DONE!

Here's the full recipe -

Need:

Hilsa pieces -8-10

Shorshe/ mustard seeds - 1 tbsp

Posto/poppy seeds - 1tbsp (to fill in, since we're using very little mustard seeds)

green chili - 5-6 slit vertically

nigella seeds (kalo jeere/ kalaunji) - 1/2 tsp

turmeric powder - 1 1/2 tsp

mustard oil - 1 tbsp

salt

Prep:

Wash the fish, pat dry, and coat in turmeric and salt. Keep aside for 30 mins.

The easy on tummy magic paste: 1. Soak the mustard seeds in a little water with a pinch of salt for 15 mins. Make a paste with 2 green chilies, strain, adding more water if reqd. Discard the husks.

2. Soak the posto for 15 mins and make a paste.

3. Mix the two to get the magic paste for yummy shorshe ilish.

Cook:

Heat the mustard oil in a broad-based skillet on med-hi heat and add the nigella with slit green chilies. It will release an amazing aroma in about 1 minute. 

Smear the oil evenly on the vessel and arrange the fish in one layer. Cover and cook for 1 minute on each side.

Now pour you magic shorshe paste and add water and salt (use water based on how much gravy you need). Bring to a boil, turn off heat, cover, and allow a standing time of 10 mins. Serve with steaming white.

psst....I use a pinch of sugar to enhance the taste. 

Note: Traditional bengalis finish the dish with shorshe tel (mustard oil) poured on top. I skip it...'coz I have this too often :p