Shorshe Ilish (Hilsa Fish in Mustard Sauce)
Shorshe Ilish is a beloved Bengali classic from Kolkata, featuring tender hilsa fish cooked in a bold mustard sauce. The pungent, earthy flavors of mustard and green chilies are perfectly balanced by a cooling cucumber yogurt raita on the side. Serve this dish with steamed white rice for an authentic taste of Bengal at home.
Ingredients
- Hilsa fish steaks: 1 lb (about 4–6 pieces)
- Black mustard seeds: 2 tbsp
- Yellow mustard seeds: 2 tbsp
- Green chilies: 4–6 (adjust to taste)
- Turmeric powder: 1/2 tsp
- Red chili powder: 1/4 tsp (optional)
- Mustard oil: 4 tbsp
- Salt: to taste
- Water: as needed
Instructions
- Prepare the Mustard Paste:
- Soak both black and yellow mustard seeds in water for 15–20 minutes.
- Drain and grind the seeds with 2–3 green chilies and a pinch of salt, adding a little water to make a smooth, thick paste.
- Marinate the Fish:
- Rub the hilsa steaks with salt and turmeric powder. Let them sit for 10–15 minutes.
- Make the Sauce:
- In a bowl, mix the mustard paste with 1/2 cup water, remaining turmeric, and red chili powder (if using).
- Cook the Fish:
- Heat mustard oil in a skillet until it just starts to smoke, then reduce the heat to medium.
- Gently slide in the marinated fish pieces. Sear each side for about 1 minute (do not cook through).
- Pour the mustard sauce over the fish. Add a few slit green chilies.
- Cover and simmer on low heat for 8–10 minutes, or until the fish is cooked and oil floats on top.
- Finish and Serve:
- Taste and adjust salt. Drizzle a little raw mustard oil on top for extra flavor.
- Serve hot with steamed white rice.
Suggested Side: Cucumber Yogurt Raita
A cooling raita is the perfect side to balance the bold flavors of Shorshe Ilish.
Ingredients
- Plain yogurt: 1 cup
- Cucumber (grated): 1/2 cup
- Salt: to taste
- Roasted cumin powder: 1/4 tsp
- Chopped cilantro: 1 tbsp
Instructions
- In a bowl, combine yogurt, grated cucumber, salt, roasted cumin powder, and cilantro.
- Mix well and chill before serving.
- Serve alongside Shorshe Ilish and rice for a refreshing contrast.
Tips
- Use fresh hilsa for the best flavor. If unavailable, you can substitute with mackerel or shad.
- Adjust the number of green chilies to your spice preference.
- Mustard oil is essential for authentic flavor—don’t skip it!
FAQ
- Can I use another fish? Yes, but hilsa is traditional. Mackerel or shad are good substitutes.
- Is there a substitute for mustard oil? For authenticity, use mustard oil, but in a pinch, use a neutral oil and add a little extra mustard paste.
Looking for more Bengali recipes? Try our Indian recipe collection!
