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Explore Barishali Ilish ASMR #shorts with 291,445 views, 5,609 likes, and 45 comments. Experience the impact of this video content that has captured audience attention.

Barishali Ilish Ingredients & Quantities Hilsa fish 4 Pieces * Grinding Spice Paste: 1. 2 tbsp Black mustard seeds 2. 1 tbsp Yellow mustard seeds 3. 3–4 Dried red chillies 4. 4–5 Cloves of garlic 5. 1/2 tsp Salt 6. Water (a few splashes for grinding paste and rinsing plate) * Marination Spices & Aromatics: 1. 1 tsp Turmeric powder 2. 1 tsp Cumin/Coriander powder 3. 1 tsp Red chilli powder 4. 2–3 tbsp Mustard oil 5. Green chillies (for garnish/serving) * Equipment & Cooking Medium: 1. Fresh banana leaves 2. Earthen clay plate/pot with a lid Step-by-Step Preparation * Fish Cleaning & Cutting 1. Scale the whole Ilish fish and trim the fins and tail using kitchen scissors. 2. Cut the fish into thick, clean steak pieces. * Making the Mustard Paste (Sil-Nora/Grinding Stone) 1. Place black mustard seeds, yellow mustard seeds, dried red chillies, garlic cloves, and salt onto the grinding stone. 2. Add a small splash of water and grind everything finely into a smooth, thick mustard paste. * Marinating the Fish 1. Place the 3 Ilish fish steaks onto a clay platter. 2. Add the freshly ground mustard paste onto the fish. 3. Add turmeric powder, cumin/coriander powder, red chilli powder, and a generous drizzle of mustard oil. 4. Thoroughly rub the marinade onto both sides of each fish piece until evenly coated. * Cooking in Banana Leaf (Paturi Style) 1. Line the bottom of a shallow clay cooking dish with fresh banana leaves. 2. Carefully place the marinated fish steaks onto the banana leaves in a single layer. 3. Pour a small amount of water into the marinade bowl, swirl to gather leftover spice, and pour it over the fish. 4. Cover the fish with another banana leaf layer, then place the clay lid on top. 5. Place the clay pot on low-medium gas heat and steam/cook slowly until the fish is tender and juicy. * Serving: Uncover the banana leaves to reveal cooked Ilish in hot mustard gravy. Serve hot alongside steamed white rice and fresh green chillies.

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