Hi Gorgeous Ladies!

I am Nabanita, a proud woman from the South Asian community. Today I am writing this post to participate in the contest "Traditional Dish Challenge" organized by @event-horizon.

I would love to present the most famous Bengali traditional dish across borders “Sorshe Ilish” or “Hilsha Fish in Mustard Gravy” to each one of you.

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The significance of “Sorshe Ilish”

First of all, I would like to give a brief detail about the significance of the “Hilsha Fish in Mustard Gravy” dish in our culture so that you can understand its significance.

_{Sorshe Ilish or Hilsa Fish in Mustard Gravy}

Bengalis across borders whether they are in West Bengal, Bangladesh, or any other part of the world will never miss a chance to feast on this delicious dish on a lazy afternoon with some steamy white rice.
The rich taste and aroma of Hilsa fish attract every Bengali’s melting heart.
The Eastern region of the Indian subcontinent is geographically very congested with sweet water lakes, ponds, and rivers which makes fish an inevitable part of our daily diet, and Hilsa is considered the “Queen” of fishes. It is nicknamed “Silver harvest” for its color.

_{The Hilsa FIsh}

It can be prepared in different gravies but the most famous preparation comes with mustard.
So, without talking much let’s get into the real thing!

Ingredients:

The main ingredients areas –

1. A medium/large size Hilsa Fish

2.Whole Mustard seeds(30-40gm)

3.Green Chillies(7Pcs)

4.Whole Cumin seeds

5.Ginger (two cubes)

6.Turmeric powder (1 tablespoon)

7.and a pinch of salt for taste.

Preparation:

Cutting the fish into pieces:

At first, wash the fish thoroughly, and then scale the fish before cutting.
Cut the fish’s head then piece the rest of the body. Don’t forget to cut off the fins of the fish.
Do it like this.

Then wash the pieces in cold water and clean them very nicely.

Preparing the Mustard Paste:

Take the mustard seeds, ginger, green chilies, and a pinch of salt and grind them in a mixer. We do it in a traditional way using tools made of stone.

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When the paste is ready it would look like this.

Turn on your oven and put a pan on the gas and let it get hot.
After that, put mustard oil and turn it slightly hot. Put the pieces of fish and fry them for few seconds.

Now, heat up the oil again and put the cumin seeds first. Then, put the mustard paste. After that, put turmeric powder and salt and mix the whole thing very well.

At last, put the fish in the gravy and let it cook for few minutes. When you are happy with the cooking and consistency of the gravy turn off the gas.

COMPLETE!

SERVING:

It tastes best with steamy hot white rice. Put the fish pieces and gravy into a plate and keep it in a clean place for serving later.

I hope you liked the recipe for the most famous Bengali dish. I am so glad and proud to share our heritage with you on a platform like Steemit. I want to thank @steemwomenclub, @event-horizon, and @cryptokraze for giving me this opportunity. I would like to invite @roxycool1990 to take part in this contest.
If you are further interested in me, here is my introduction post.
Have a nice day/night.

MORE POWER TO YOU LADIES!