About this Dish
Hilsa fish steamed in a pungent black mustard seed and green chili paste.
History & Origin
One of Bengal's most iconic preparations, shorshe ilish showcases the region's love of mustard's sharp, sinus-clearing heat paired with the fish's richness.
IngredientsServes 2
🐟Hilsa fish (ilish), 600g cut into thick steaks
🌑Black mustard seeds (kalo shorshe), 3 tablespoons
🟡Yellow mustard seeds (shada shorshe), 1 tablespoon
🌶️Green chilies, 6-8 whole plus 2 split for garnish
🧂Salt, 1 teaspoon or to taste
💛Turmeric powder, 1 teaspoon
🫒Mustard oil, 3 tablespoons
🌿Fresh coriander leaves, a small handful for garnish
🥛Water, 3-4 tablespoons
Method
1
Soak the black and yellow mustard seeds in a little water for 20-30 minutes, then blend them together with 4 green chilies, a pinch of salt, and 2-3 tablespoons of water into a smooth, thick paste. The paste should be quite pungent — this is the soul of the dish.2
Wash the hilsa steaks gently and pat them dry. Rub each piece all over with half the turmeric and a little salt, and set aside for 10 minutes to marinate.3
In a wide, flat pan or a traditional degchi, spread half the mustard paste across the base. Lay the marinated fish pieces in a single layer on top, then spoon the remaining mustard paste generously over each piece.4
Drizzle the mustard oil all over the fish and paste, scatter the remaining whole green chilies on top, and sprinkle over the rest of the turmeric. Add about 3-4 tablespoons of water around the edges of the pan.5
Cover the pan very tightly with a lid — you can seal it with dough or use foil under the lid to trap all the steam. Cook on a very low flame for 15-18 minutes, letting the fish steam gently in the mustard paste without stirring.6
Turn off the heat and let it rest, still covered, for 5 minutes. Open carefully, garnish with split green chilies and fresh coriander, and serve immediately with steaming white rice.7
Serve hot directly from the pan with plain steamed white rice, making sure every piece of fish gets a generous spoonful of the thick mustard gravy poured over it.User Reviews
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