Skip to main content

Tomato Cheesy Ilish


Ilish or hilsha shad is one of favorite fish of Bengal during the monsoon. Every year the price of ilish hike up but you will not find a single Bengali who will not make a dish of ilish during monsoon . There are lots and lots traditional dishes but today I just make little twist to a very common mustard ilish or sorshe ilish dish using tomato cheese and roasted powder. The cheesy tomato with the mild roasted flavor make this dish truly drool worth. Enjoy Tomato cheesy ilish.

Preparation time :15 minuted
Cooking time : 20 minutes
Serves: 4 

Ingredients: 
4 big steak size pieces of ilish ( hilsha shad )
1 tomato skin and seed less chopped 
1tbsp poppy seed paste
1 tbsp mustard paste
1  tsp green chilly paste or to taste
¼ tsp  red chilly paste
½  tsp turmeric powder
3 to 4 whole green red chilly 
1 cheese  cube  grated
¼ tsp kalojeera/kalonji /nigella 
¼  cup mustard oil
salt to taste

For roasted powder
1  tsp kalojeera / kalonji/nigella
½  tsp whole jeera/ cumin
Roast  both  and then make a fine powder




Methods of Cooking : 
Marinate the fish with salt and little turmeric. Now heat oil in a pan . Then add whole kalonji . As the seed start to splutter then add chopped tomato with salt , rest of the turmeric powder, red chilly powder. Fry till the tomato is well mashed and pulpy. Then add mustard paste, poppy seed paste and green chilly paste. Stir for a minutes. Then add the fish. Mix with the fried masala. Add 1 ½ cup water. Cover and cook for 5 to 8 minutes till the fish is well cooked. Ilish don’t need too much time to cook so make sure you don’t over cook them. Then make the flame high and add grated cheese and a little more than ¼ tsp of the roasted powder don’t use too much of it or the gravy will turn bitter.(You can store this flavorful powder and used in any simple veg or paneer curry it will add great taste.) Mix well and then put off the flame. Cover and give 5 minute standing time. Serve with hot steamed rice. Enjoy delicious tomato cheesy ilish.




Happy Cooking!

Comments

Post a Comment

Popular posts from this blog

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.