Sorshe Ilish/Hilsa cooked in Mustard Gravy

Sorshe Ilish is a traditional Bengali dish. Nothing is more blissful than a plate of steamed rice with some pieces of Hilsa along with the mustard gravy. The flavor of mustard and the taste of Hilsa is just made for each other! 🙂

Sorshe Ilish
Sorshe Ilish

Sorshe Ilish/Hilsa cooked in Mustard Gravy

Ingredients

  • Ilish/Hilsa fish- 7 pieces
  • Mustard paste- 5 tbsp (you can mix yellow and black mustard seeds in equal proportion. If you want you can use only yellow mustard seeds or black mustard seeds for the paste also.) or cook with ready to use mustard powder (cookme or sunrise) available in the market.
  • Green chillies- 7-8 (adjust according to your tolerance). Make a paste of green chillies separately if you are using store brought mustard powder.
  • Turmeric powder- ¾ tsp
  • Salt
  • Nigella seeds/Kalojire/Kalonji- ½ tsp
  • Mustard oil

Method

Keep the mustard seeds on a strainer, wash under running water. Now grind them with green chillies and 1/4 cup water using your food processor until smooth paste forms.

In a bowl add mustard paste, 3 tbsp mustard oil, turmeric powder, salt (as per taste), nigella seeds, green chilli paste (use only if you’re cooking with store brought mustard powder) and 1/2 cup of water. Mix well. In a frying pan (non-stick preferably) add the fish pieces along with the mustard paste mixture. Coat the fish pieces well, just flip them and coat. Add some more water if required (I’ve added 1/4 cup of water at this stage). Drizzle some mustard oil (2 tbsp) on top. Cover and cook over low heat for 15 minutes.

Remove from the heat. Serve hot with steamed rice.

Note:

I use ready to use mustard powder frequently these days. And I didn’t find any difference in taste from the homemade mustard paste.

Sorshe Ilish/Hilsa cooked in Mustard Gravy

Sorshe Ilish is a traditional Bengali dish. Nothing is more blissful than a plate of steamed rice with some pieces of thick mustard coated Hilsa.

Course Main Course
Cuisine Indian
Keyword curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Chandrima

Ingredients

  • 7 pieces Ilish/Hilsa fish
  • 5 tbsp Mustard paste (You can mix yellow and black mustard seeds in equal proportion. If you want you can use only yellow mustard seeds or black mustard seeds for the paste also.) or cook with ready to use mustard powder (cookme or sunrise) available in the market.
  • 7-8 Green chillies (adjust according to your tolerance). Make a paste of green chillies separately if you are using store brought mustard powder.
  • ¾ tsp Turmeric powder
  • Salt
  • 1/2 tsp Nigella seeds/Kalojire/Kalonji
  • Mustard oil

Instructions

  1. Keep the mustard seeds on a strainer, wash under running water. Now grind them with green chillies and 1/4 cup water using your food processor until smooth paste forms.

  2. In a bowl add mustard paste, 3 tbsp mustard oil, turmeric powder, salt (as per taste), nigella seeds, green chilli paste (use only if you’re cooking with store brought mustard powder) and 1/2 cup of water. Mix well.

  3. In a frying pan (non-stick preferably) add the fish pieces along with the mustard paste mixture. Coat the fish pieces well, just flip them and coat. Add some more water if required (I’ve added 1/4 cup of water at this stage). Drizzle some mustard oil (2 tbsp) on top. Cover and cook over low heat for 15 minutes.

  4. Remove from the heat. Serve hot with steamed rice.

Recipe Notes

I use ready to use mustard powder frequently these days. And I didn’t find any difference in taste from the homemade mustard paste.

Sorshe Ilish
Sorshe Ilish
Sorshe Ilish
Sorshe Ilish
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2 Comments

  1. ANIL KUMAR RISHI

    I LIKE HILSA / ILLISH FISH IN MUSTARD GRAVY—-IT IS REALY MOUTH WATERING .

     
  2. Excellent article. I certainly love this site. Thanks!

     

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