Here is another Bengali Fish recipe Capsicum diye Shorshe Ilish. Most Bengalis love a Shorshe recipe. So do I!

It’s a subtle curry, with a aroma from the Capsicum, smokey nuance from the fenugreek seed temper and a nod to the mustard oil if you use it for that pungent authentic flavour. Its just as fabulous with any oil you choose!

I used alot of green chillies as mine were very mild so choose according to the heat but the aromatic heat and freshness comes from the fresh chillies so it is essential. Also the mustard paste will reduce some heat. If you want, you can add some fresh ginger but I prefer this curry without. As for the mustard paste I usually seive it but decided to leave it more for esthetics today.

You can use lots of different fish for this recipe but a good oily fish works the best. I usually switch between Herring, Rohu, Mrigal or Ilish myself for best flavours.

It’s surprisingly not a complicated dish once you have the ingredients prepared. In this curry if you’re using Ilish you can choose to leave the fish raw or sauté before but it is recommended for any other fish variety you choose to use.

INGREDIENTS:

Elish fish/mach 6 peices
1 tsp kashmiri chilli powder
4 tbsp Mustard seeds paste
1 tsp Turmeric powder
1 tsp chilli powder
1/2 tsp fenugreek seeds
1 tsp Salt
1/2 tsp Sugar
1 green capsicum sliced 1 inch lengths
6 Slitted green chilli
Mustard oil preferably or veg oil Pinch of tumeric, salt and chilli powder to saute fish.

METHOD:

Fish Prep:

Marinate the fish with ½ tsp each of salt, chilli powder, turmeric powder. Keep it aside for 5 min.

Heat the pan and add a little mustard oil in it. Lightly fry the fish gently. Remove and set aside.

For the curry:

Blend the mustard seeds, green chillies with 3 tbsp water and blend to a fine paste. I used my Magic bullet.

Take a bowl. Add the chilli powder, kashmiri chilli powder, turmeric powder, salt and sugar. Add a 5 tbsp water and mix to make paste.

Add about 4tbsp of oil into the same pan you fried the fish. Get the oil hot.

Add the fenugreek/methi seeds. Fry for about 30 secs till aromatic and it looks a dark brown.

Add the spice paste mixture. Cook in medium flame for a good 5 to 6 minutes to cook out a little of the rawness and for the oil to float. Add splashes of water and wait for the oil to split each time.

Next add the mustard paste and cook in the spices. Cook for a few minutes with splashes of water till oil craters.

Now add 1 cup of water and bring it to a boil then add sauted fish.

Next add the sliced green peppers. Cover and cook for 5 min on a medium flame.

Now turn over the fish and cover it again for a further 3 mins on a medium/low flame.

Next taste it and adjust. Add more salt and sugar as per your taste.

Now cook in med/high flame for 2 mins just to thicken to your preference and the oil floats.
Turn off the flame. Your curry is ready.

Serve hot ilish, mustard with hot steamed rice.

TIPS:

If you use ordinary veg oil just drizzle 1 tsp of mustard oil as garnish before serving for that zing!

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