Bengali Shorshe Ilish (Hilsa in Mustard Sauce)
A classic Bengali delicacy featuring tender Hilsa fish cooked in a pungent and creamy mustard seed sauce, balanced with mustard oil and subtle spices. This dish showcases the rich flavors of mustard combined with the unique taste of Hilsa, making it a cherished specialty in Bengali cuisine.
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Ingredients
- 800 gramsHilsa (Ilish) fish, cut into 4 pieces
- 3 tablespoonsYellow mustard seeds
- 2 piecesGreen chili
slit
- 0 ½ teaspoonsTurmeric powder
- 3 tablespoonsMustard oil
- 1 ½ teaspoonsSalt
adjust to taste
- 1 cupWater
Instructions
Rinse the Hilsa fish pieces gently under cold water and pat them dry with paper towels.
Grind the yellow mustard seeds to a smooth paste using about 2 tablespoons of water. You can add a green chili to the paste if you prefer extra pungency.
Marinate the Hilsa pieces with turmeric powder and salt. Set aside for 5-10 minutes.
Heat mustard oil in a non-stick pan over medium heat. When the oil is hot and begins to smoke slightly, reduce the heat to medium-low.
Add the Hilsa pieces carefully into the pan. Fry gently for 2-3 minutes on each side until just cooked but still tender. Remove the fish and set aside.
Lower the heat and add the mustard paste along with the slit green chilies to the same pan. Stir for 1-2 minutes until the raw smell of mustard is gone.
Add 1 cup of water and salt to taste. Bring the mixture to a gentle simmer.
Carefully add the fried Hilsa pieces back into the mustard sauce. Cover and cook on low heat for 3-4 minutes to allow flavors to meld without breaking the delicate fish.
Turn off the heat and let the dish rest for 5 minutes before serving.
