Golden Mustard Ilish With Fragrant Gobindobhog Recipe

About this recipe

A classic Bengali dish featuring hilsa fish cooked in a rich mustard sauce, served with fragrant Gobindobhog rice for a perfectly balanced lunch.

Ingredients

• 1 Kg Hilsa Fish
• - Mustard Seeds
• 250 Gms Poppy Seeds
• - Bay Leaf
• 150 Gms Cloves
• 250g Green Chilli
• 20 g Turmeric Powder
• 10G Salt
• 200 ml Mustard Oil
• 75 G Cinnamon Stick/ Dal Chini 75 Grams

Instructions

1. Step 1: Grind the soaked mustard seeds and poppy seeds into a smooth paste with 2 green chilies and a little water.
2. Step 2: Marinate the hilsa fish with turmeric powder and a pinch of salt. Set aside for 10 minutes.
3. Step 3: Heat mustard oil in a pan till it reaches its smoking point, then reduce the heat. Fry the hilsa fish lightly and remove it from the pan.
4. Step 4: In the same pan, add the mustard-poppy seed paste, remaining green chilies, turmeric powder, and salt. Cook the mixture for 3-4 minutes on medium heat.
5. Step 5: Add 1/2 cup of water to the pan and bring it to a gentle simmer. Carefully place the fried hilsa pieces into the simmering sauce. Cover and cook for 7-8 minutes.
6. Step 6: Meanwhile, cook the Gobindobhog rice. Heat 1 tbsp mustard oil in a pot, add bay leaf, cinnamon stick, cloves, and cardamom pods. Stir until aromatic.
7. Step 7: Add the washed rice and stir for 1 minute. Pour 2 cups of water and a pinch of salt. Cover and cook on low heat until the rice is fluffy and cooked through.
8. Step 8: Serve Shorshe Ilish hot with Gobindobhog rice, garnished with a drizzle of mustard oil.