tag:blogger.com,1999:blog-2887606368604760030.post6459802094314028242..comments2023-10-20T14:18:17.278+01:00Comments on Nutty Cook: Sorshe Ilish (Hilsha Fish in Mustard Sauce)Unknownnoreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2887606368604760030.post-26388363487152220712012-11-02T16:21:26.986+00:002012-11-02T16:21:26.986+00:00Well if you make a paste of black mustard paste, i...Well if you make a paste of black mustard paste, it will be bitter because of the outer shell. If you can get hold of white/yellow mustard seeds then that you can use to make paste else I would stick to English mustard paste. its convenient. You can reduce the amount of the mustard paste in your preparation, that way it wont be hot. Also I sometime use tahini paste to make the sauce thicker. Hope this helps! Sanchitahttps://www.blogger.com/profile/14575860751477597078noreply@blogger.comtag:blogger.com,1999:blog-2887606368604760030.post-55533669737808248612012-10-08T17:15:33.130+01:002012-10-08T17:15:33.130+01:00I went onto this site to look for a recipe to make...I went onto this site to look for a recipe to make mustard paste from black mustard seeds, rather than the traditional hot(english)mustard. Do tell me if you know a way fo making it without it tasting bitter.<br />I have bought a large tin of mustard oil and looking forward to cooking Bengali dishes.<br />Thankssitarahttps://www.blogger.com/profile/04047714678731792713noreply@blogger.comtag:blogger.com,1999:blog-2887606368604760030.post-23933730105540985942012-05-02T23:30:20.193+01:002012-05-02T23:30:20.193+01:00Thank you :) I think you don't need a pressure...Thank you :) I think you don't need a pressure cooker. You can even cook it in microwave :)Sanchitahttps://www.blogger.com/profile/14575860751477597078noreply@blogger.comtag:blogger.com,1999:blog-2887606368604760030.post-829072345954818262012-05-01T09:05:02.173+01:002012-05-01T09:05:02.173+01:00Beautiful and meticulous post and one of the best ...Beautiful and meticulous post and one of the best shorshe ilish recipes online! I am the founder of a chain of <a href="http://www.eternesseclinic.com/cosmetic-surgery/body-sculpting-surgery/laser-liposuction/" rel="nofollow">cosmetic surgery clinics in Juhu</a>, Mumbai. Don't let the surname fool you. I am Punjabi married to a Bong but divorced. I tried making the recipe as mentioned above but used a steamer. I also replaced the hilsa with the Kingfish Mackerel (surmai) readily available in Mumbai's fish markets. It tasted great. I had a question? Is a two-tiered steamer (with boiling water below and the fish placed in the compartment above) good for cooking this or should I stick to a pressure cooker for greater taste. Since the upper compartment had perforations for the steam to enter, I wrapped the fish and the accompanying sauce in banana leaf. When it was ready, the yellow fish pieces and sauce over the green leaf added a great visual accompaniment.Dr. Sunita Banerjihttp://www.eternesseclinic.com/noreply@blogger.comtag:blogger.com,1999:blog-2887606368604760030.post-7636021374451328872011-07-06T05:19:27.572+01:002011-07-06T05:19:27.572+01:00looks yummy...looks yummy...veenahttp://www.veenaskitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-2887606368604760030.post-57071139950794145582011-07-05T12:48:25.897+01:002011-07-05T12:48:25.897+01:00Really tempting! Looks superb..Really tempting! Looks superb..Rinku Naveenhttps://www.blogger.com/profile/07426784897536642460noreply@blogger.comtag:blogger.com,1999:blog-2887606368604760030.post-78701613863964467702011-07-04T07:11:47.007+01:002011-07-04T07:11:47.007+01:00Seriously am drooling over that platter, sooo temp...Seriously am drooling over that platter, sooo tempting..Priya Sureshhttps://www.blogger.com/profile/16877565823603705723noreply@blogger.comtag:blogger.com,1999:blog-2887606368604760030.post-74764121054929443342011-07-03T19:00:38.622+01:002011-07-03T19:00:38.622+01:00my fav tooooooooomy fav toooooooooSayantani Mahapatra Mudihttps://www.blogger.com/profile/02806613341538564779noreply@blogger.comtag:blogger.com,1999:blog-2887606368604760030.post-1744211364333610542011-07-03T18:11:26.016+01:002011-07-03T18:11:26.016+01:00Ilisi what we cal n oriya is my all time fav...i l...Ilisi what we cal n oriya is my all time fav...i love this preparation...and it looks superb...:)Mugdhahttps://www.blogger.com/profile/10644779979506671064noreply@blogger.comtag:blogger.com,1999:blog-2887606368604760030.post-30820933819450429002011-07-03T08:44:13.085+01:002011-07-03T08:44:13.085+01:00well actually we dry grind our mustard seeds but d...well actually we dry grind our mustard seeds but do not find the bitterness problem. Great that you manage to get liish occasionally in the UKKalyan Karmakarhttps://www.blogger.com/profile/14552556294198718249noreply@blogger.comtag:blogger.com,1999:blog-2887606368604760030.post-74868262004924500472011-07-03T06:49:42.031+01:002011-07-03T06:49:42.031+01:00Yummy! Ilish is my the most favorite fish and I...Yummy! Ilish is my the most favorite fish and I've just realized that I haven't eaten it for a year :(Rinanoreply@blogger.comtag:blogger.com,1999:blog-2887606368604760030.post-39325040966101672042011-07-03T04:58:19.422+01:002011-07-03T04:58:19.422+01:00fish looks delicious with ricefish looks delicious with riceTorviewtorontohttps://www.blogger.com/profile/00453013731812540021noreply@blogger.com