Bengali Shorshe Ilish
A traditional Bengali delicacy featuring hilsa fish in a mustard and green chili sauce.
Bengali Shorshe Ilish is a quintessential dish showcasing hilsa fish immersed in a rich mustard and green chili sauce, best enjoyed with steamed rice.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fish Marination
For the Mustard Paste
For the Curry
For the Garnish
Preparation
Marinating the Fish
Clean the Fish
Clean the hilsa fish pieces thoroughly.
Apply Spices
Rub them with turmeric powder and salt.
Marinate
Let them marinate for 15-20 minutes.
Preparing the Mustard Paste
Soak Seeds
Soak the mustard seeds in water for 30 minutes.
Ensure mustard seeds are soaked well to avoid bitterness.
Blend Paste
Blend the soaked seeds with green chilies and salt to a smooth paste.
Adjust Consistency
Adjust the consistency with a little water if needed.
Chill the mixture slightly for a milder taste.
Cooking Process
Frying the Fish
Heat mustard oil in a pan, fry the marinated hilsa pieces lightly until golden on both sides.
Making the Curry
In the same oil, add turmeric powder, followed by the mustard paste. Cook this mixture until the raw smell dissipates. Add water as needed.
Simmering the Fish
Place the fish pieces gently into the curry. Cover and let cook for about 10 minutes on low heat.
Plating & Serving
Bengali Shorshe Ilish
Bengali Shorshe Ilish
Serving Suggestion
Serve the Shorshe Ilish over hot, steamed white rice, letting the aromatic curry soak into every grain.