Shorshe Ilish (Mustard Hilsa Curry) Recipe

About this recipe

A traditional Bengali delicacy featuring hilsa fish cooked in a flavorful mustard sauce, complemented by regional spices and mustard oil.

Ingredients

• 1 Kg Hilsa Fish
• - Mustard Seeds
• 1 Kg Kalonji
• 500 ml Water
• 250g Green Chilli
• 20 g Turmeric Powder
• 10G Salt
• 200 ml Mustard Oil
• 500 g Rice

Instructions

1. Step 1: Marinate the hilsa fish steaks with 0.5 teaspoon turmeric powder and 0.5 teaspoon salt. Set aside for 10 minutes.
2. Step 2: Heat 3 tablespoons of mustard oil in a pan until it starts smoking lightly. Reduce heat and fry the fish steaks briefly (1 minute per side). Remove and set aside.
3. Step 3: In the same pan, add the remaining mustard oil, then temper with kalonji seeds and slit green chilies.
4. Step 4: Add the ground mustard paste, remaining turmeric powder, and salt. Stir for 1 minute, ensuring the spices cook but don't burn.
5. Step 5: Pour in 1 cup of water and bring the mixture to a gentle boil.
6. Step 6: Carefully place the fish steaks into the mustard sauce. Cover and simmer on low heat for 10 minutes.
7. Step 7: In another pot, cook the soaked rice with 2 cups of water until tender and fluffy. Drain any excess water.
8. Step 8: Serve the Shorshe Ilish hot over freshly cooked rice for an authentic Bengali lunch experience.