By Bornika Das
July 4, 2023
Shorshe Ilish, a delectable hilsa fish dish, holds a special place in the hearts of Bengalis and seafood enthusiasts. With its unique blend of mustard and subtle spices, this dish not only tantalises the taste buds but also reflects the rich history and cultural significance of the region. Check out the recipe of the same:
4 pcs hilsa steaks 1.5 tbsp yellow mustard seeds 1 tbsp black mustard seeds 1.5 tsp turmeric powder ½ cup mustard oil ½ tsp nigella seeds 4-5 green chillies Salt to taste
Marinade the hilsa pieces with salt and turmeric powder.
Soak both the mustard seeds in half cup of water for 15 minutes
Discard the water and take the mustard seeds in a grinder. In it add a coupl of green chillies, 1 tbsp of mustard oil and little water water. Grind it to a smooth paste.
In a kadai, add 1.5 tbsp of mustard oil, a couple of green chillies and nigella seeds. Let them splutter. Add rest of the turmeric powder and the mustard paste. Keep the heat o medium to low flame.
Stir this for few seconds and add water to achieve your required consistency.
Let the water come to boil and transfer the hilsa to the mustard gravy.
Let it simmer for 3 to 4 minutes. Then flip the fish and let the other side cook for 3 - 4 minutes.
Then drizzle some more mustard oil and add more split green chillies and let it boil.
Season with salt if required and once oil starts to rise, turn off the heat.
Serve shorshe ilish with steamed rice.