Shorshe Ilish
Shorshe Ilish is a quintessential Bengali dish featuring Hilsa fish cooked in a pungent mustard gravy. This recipe balances the bold flavors of mustard with the delicate taste of fresh fish, creating a rich and aromatic curry. It's a beloved dish, especially during the monsoon season when Hilsa is abundant.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 ghilsa fish, cut into steaks
- 4 tbspmustard oil
- 1 tspturmeric powder
- 0.5 tspred chili powder(optional)
- 1 tspsalt
mustard paste
- 2 tbspyellow mustard seed, soaked for 30 minutes
- 1 tbspblack mustard seed, soaked for 30 minutes
- 4 pcsgreen chili, slit
- 30 mlwater
cooking liquid
- 120 mlwater
garnish
- 2 pcsgreen chili, slit
Equipment
grinder · deep pan · cutting board · knife
The method
Step by step
- 1
Rinse the Hilsa fish steaks thoroughly and pat them dry.
About 2 min
- 2
Marinate the fish with turmeric powder and salt, ensuring each piece is well coated. Set aside for 15 minutes.
About 15 min
- 3
To prepare the mustard paste, drain the soaked yellow and black mustard seeds. Combine them in a grinder with the green chilies and a small amount of water.
About 3 min
Cook’s note: Adding a pinch of salt while grinding can prevent the mustard from turning bitter.
- 4
Grind into a smooth, fine paste, adding more water a little at a time if needed to achieve the right consistency.
About 2 min
- 5
Heat the mustard oil in a deep pan or kadai over medium heat until it starts smoking lightly, then reduce the heat.
About 2 min
Cook’s note: Smoking the mustard oil removes its raw, pungent smell.
- 6
Carefully add the marinated fish pieces to the hot oil and sear them lightly for about 1 minute on each side. Do not cook through.
About 2 min
Cook’s note: Be gentle with the fish as Hilsa is delicate.
- 7
Pour the prepared mustard paste over the fish in the pan. Add the remaining turmeric powder, red chili powder (if using), and salt.
About 1 min
- 8
Add the cooking water to the pan, ensuring the fish is mostly submerged in the gravy.
About 1 min
- 9
Place the slit green chilies on top of the fish.
- 10
Cover the pan and let it simmer on low heat for 15-20 minutes, or until the fish is cooked through and the gravy has thickened slightly.
About 18 min
Cook’s note: Avoid stirring too much to prevent breaking the delicate fish.
- 11
Serve hot with steamed rice.
Keep it good
Store leftover Shorshe Ilish in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if the gravy is too thick.
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