Shorshe Ilish – Mustard Hilsa Recipe

🐟 Shorshe Ilish – Mustard Hilsa Recipe

Cuisine: Bengali
Preparation Time: 15 mins
Cooking Time: 20 mins
Total Time: 35 mins
Serves: 4

🍲 Ingredients:

• Hilsa fish (Ilish) – 6-8 pieces (around 500-600 grams), washed and cleaned.
• Mustard seeds (black & yellow mixed) – 4 tablespoons
• Poppy seeds (Posto) – 1 tablespoon (optional but recommended)
• Fresh Green chilies – 5-6
• Turmeric powder – 1 teaspoon
• Red chili powder – ½ teaspoon (optional)
• Plain yogurt (curd) – 2 tablespoons (optional, adds a creamy texture)
• Mustard oil – 5-6 tablespoons
• Nigella seeds (Kalonji/Kalo jeera) – ½ teaspoon
• Salt – as per taste
• Sugar – ½ teaspoon (optional, balances bitterness)
• Warm water – 1 cup
• Fresh coriander leaves – for garnish (optional)

🍳 Cooking Process:

✅ Step 1: Preparing Mustard Paste

• Soak mustard seeds and poppy seeds (posto) in warm water for 20-30 minutes.
• Drain excess water, add 2-3 green chilies, and grind into a fine, smooth paste, adding a pinch of salt to reduce bitterness.
  (Tip: Always add a pinch of salt while grinding mustard to avoid bitterness.)

✅ Step 2: Marinating the Hilsa Fish

• Sprinkle turmeric powder and salt evenly on both sides of Hilsa fish pieces.
• Set aside and marinate for about 10 minutes.

✅ Step 3: Cooking the Fish (Initial Frying – Optional)

• Heat mustard oil in a frying pan to smoking point, then reduce heat slightly.
• If you prefer your fish slightly firm, gently fry Hilsa pieces lightly (not crispy) for 1 minute per side. Remove and set aside.
• Traditional method avoids frying; it’s entirely your choice.

✅ Step 4: Cooking the Mustard Gravy

• In the same pan (or fresh mustard oil), add nigella seeds (kalonji) and 2 slit green chilies. Allow seeds to splutter gently.
• Immediately add the prepared mustard paste and cook on low heat for 2 minutes.
• Stir continuously to avoid paste sticking to the pan.
• Add turmeric powder, red chili powder, yogurt (optional), sugar, salt, and mix well.
• Pour about 1 cup warm water, stir gently, and bring it to a gentle simmer.

✅ Step 5: Combining Fish and Gravy

• Gently place marinated/fried Hilsa pieces into simmering mustard gravy.
• Cover the pan and cook for about 10-12 minutes on low flame. Avoid stirring vigorously to keep fish intact.
• Occasionally tilt the pan gently to mix gravy without breaking fish.

✅ Step 6: Finalizing the Dish

• Once gravy thickens slightly and oil separates from sides, drizzle 1 tablespoon raw mustard oil over the gravy for authentic aroma.
• Sprinkle freshly slit green chilies and freshly chopped coriander leaves (optional).

🍽 Serving Suggestions:

• Serve Shorshe Ilish hot, paired perfectly with steamed white rice.
• Accompany with lemon wedges and additional green chilies for a traditional Bengali meal.

📌 Chef’s Tips:

• Quality of Hilsa: Always choose fresh Hilsa (Ilish) for superior taste.
• Mustard Oil: Ensure mustard oil reaches smoking point and then cool slightly before cooking to avoid pungency.
• Cooking method: Traditionally, this dish is slow-cooked on low flame for delicate texture and maximum flavor infusion.
• No stirring: Avoid excessive stirring; this prevents fish from breaking apart.

Enjoy the rich, tangy, and authentic flavors of Bengali cuisine in your kitchen with this mouthwatering Shorshe Ilish! 🍛✨