Shorshe Ilish --Hilsa with mustard

Ingredients:
Ilish – 6-8 pieces
Mustard paste – 2 tbsp
Yogurt – 2 tbsp
Mustard oil – 5 tbsp
Green chilies (slit) – 8-10
Salt – according to taste
Turmeric powder – 1/2 tsp

Procedure:
Preheat oven to 350F.

In a flat oven safe dish/ bowl arrange the hilsa pieces. Season with salt. Drizzle 3 tbsp mustard oil on the fish and coat them well.

Now make a mixture of the mustard paste, yogurt, turmeric powder and remaining mustard oil.

Drizzle the mixture on the fish and coat the fish pieces well.

Cover the dish with aluminum foil and put it in the oven.

Bake for 30-35 minutes or until fish flakes when touched with a fork.

Garnish with green chilies and serve hot with steamed rice.

Shorshe Salmon -- Salmon with mustard

I had always heard about shorshe salmon. The first time I made it was when my parents were here. Before that we used to have a baked salmon dish which my husband makes (recipe courtesy, his friend). My parents tried the baked salmon but since they were not accustomed to the taste they were kind of ok with it, didn’t quite relish it. That’s when I decided to try this out and it became a hit.

Ingredients:
Salmon – 6-8 pieces
Mustard paste – 2tbspn
Yogurt – 2tbspn
Mustard oil – 5 tbspn
Green chilies (slit) – 8-10
Salt – according to taste
Turmeric powder – 1 tsp

Procedure:
Preheat oven to 350F.

In a flat oven safe dish/ bowl arrange the salmon pieces. Season with salt. Drizzle 3 tbspn mustard oil on the fish and coat them well.

Now make a mixture of the mustard paste, yogurt, turmeric powder and remaining mustard oil.

Drizzle the mixture on the fish and coat the fish pieces well.

Cover the dish with aluminum foil and put it in the oven.

Bake for 35-40 minutes or until fish flakes when touched with a fork.

Garnish with green chilies and serve hot with steamed rice.

Shorshe Chicken -- Chicken with mustard

Ingredients:
Chicken (cut into bite size pieces) – 2 lb
Onion (finely sliced) – 1 cup
Ginger paste – 1 tbspn
Garlic paste –2 tbspn
Turmeric powder – 1 tbspn
Mustard paste – 3 tbspn
Yogurt – 3 tbspn
Mustard oil – 2 tbspn
Green chili (slit) – 8-10
Cooking oil – 2-3 tbspn
Procedure:
In a heavy bottomed pan put oil and heat it.

When oil is heated enough add a tbsp of sugar. Stir the sugar till it reaches a dark brown color.

Now add the garlic paste, ginger paste, sliced onions, turmeric powder and start frying the mixture until it takes up a brownish color, approximately 10-15 minutes.

When oil starts coming out from the fried mixture, add the chicken pieces and stir. Add water and let the chicken cook until tender.

Meanwhile mix the mustard paste and the yogurt together.

When chicken is fully cooked, add the yogurt mixture and mix well with the chicken. Do not let the pot sit on heat for long after you have added the mustard paste, as this will make it bitter.

Remove from heat and drizzle the mustard oil on top.

Garnish with the green chilies and serve hot with steamed rice.