Shorshe Bata Ilish With Gobindobhog Rice Recipe

About this recipe

A classic Bengali dish featuring hilsa fish cooked in a pungent mustard paste served with aromatic Gobindobhog rice, perfect for a flavorful, balanced lunch.

Ingredients

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

Instructions

1. Step 1: Grind the soaked mustard seeds and poppy seeds into a smooth paste using a little water. Add 2 green chilies to the paste and blend again for flavor.
2. Step 2: Rub the hilsa fish pieces with turmeric powder and salt. Heat 2 tablespoons of mustard oil in a pan until it smokes lightly, then lower the heat and fry the fish pieces for 1-2 minutes on each side. Set aside.
3. Step 3: In the same pan, add the mustard-poppy seed paste and stir gently. Add 1 cup of water to create a thin gravy. Season with salt and allow the mixture to boil.
4. Step 4: Add the fried hilsa fish pieces to the boiling mustard gravy. Add the remaining green chilies and cook on medium heat for 10 minutes, ensuring the fish absorbs the flavors. Drizzle 1 tablespoon of raw mustard oil on top for authenticity.
5. Step 5: To prepare the rice, heat a small pan with 1 tablespoon of mustard oil. Add bay leaves, cloves, and cinnamon stick. Stir until aromatic. Add the drained Gobindobhog rice and stir gently for 1-2 minutes.
6. Step 6: Add 2.5 cups of water to the rice, cover, and cook on low heat until the rice is fluffy and aromatic, approximately 12-15 minutes.
7. Step 7: Serve the Shorshe Bata Ilish hot with Gobindobhog rice.