Shorshe Ilish / Hilsa cooked in Mustard Gravy

Shorshe 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 flavour of mustard and the taste of Hilsa is just made for each other! 🙂

Shorshe Ilish
Shorshe Ilish

Shorshe Ilish / Hilsa cooked in Mustard Gravy

Shorshe 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 People
Author Chandrima

Ingredients

  • 7 pieces- Ilish/Hilsa fish
  • 5 tbsp- Mustard paste
  • 7-8- Green chillies (adjust according to your preference)
  • ¾ tsp- Turmeric powder
  • Salt to taste
  • ½ tsp- Nigella seeds/Kalojire/Kalonji
  • Mustard oil

Instructions

  1. In a strainer add 2 tbsp of yellow and 2 tbsp black mustard seeds (50:50), wash under running water, and grind with green chillies to a smooth paste by using your food processor. From this mustard paste use 5 tbsp for making Sorshe Ilish. You can use rest (if anything left) of the paste for making mustard-based fish or vegetable curries.

  2. Or else, you can use ready to use mustard powder (Sunrise brand). If cooking with the mustard seeds powder, use 4½ tbsp of it and follow the package instructions for dissolving.

  3. If you’re cooking with ready to use mustard powder then make the green chilli paste separately along with some water in a food processor.

  4. 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 bought mustard powder) and ½ cup of water. Mix well.

  5. 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 ¼ cup of water at this stage). Drizzle some mustard oil (2 tbsp) on top. Cover and cook over low heat for 15 minutes.

  6. 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.

Shorshe Ilish
Shorshe Ilish
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