Shorshe Ilish (Hilsa in Mustard Sauce): A Bengali Classic
Bengali cuisine is celebrated for its rich, flavorful dishes that often
draw inspiration from the region's abundant rivers and lush landscapes. Among
its most iconic recipes is Shorshe Ilish, a delicacy made with Hilsa fish
cooked in a luscious mustard seed sauce. This dish is a symphony of
flavors—spicy, tangy, and earthy—that truly captures the essence of Bengal.
Here's a detailed recipe to help you recreate this traditional masterpiece at
home.
Ingredients
For the Fish:
- 6
pieces of fresh Hilsa fish (Ilish maach)
- 1
teaspoon turmeric powder
- 1
teaspoon salt
For the Mustard Sauce:
- 3
tablespoons yellow mustard seeds
- 2
green chilies
- 2
tablespoons mustard oil
- ½
teaspoon turmeric powder
- 1
cup warm water
- Salt
to taste
Additional Ingredients:
- 2
tablespoons mustard oil (for cooking)
- 2-3
green chilies (slit, for garnish)
- Steamed
rice (for serving)
Step-by-Step Instructions
Step 1: Prep the Fish
1. Rinse the
Hilsa fish pieces gently under cold water and pat them dry.
2. Rub the
fish with turmeric powder and salt, ensuring each piece is evenly coated. Set
aside for 10 minutes.
Step 2: Prepare the Mustard Paste
1. Soak the
mustard seeds in water for 10-15 minutes to soften them.
2. Drain the
water and grind the mustard seeds into a smooth paste using a blender or mortar
and pestle. Add a pinch of salt and 2 green chilies while grinding for enhanced
flavor.
3. Mix the
mustard paste with turmeric powder and warm water to form a smooth sauce. Set
aside.
Step 3: Fry the Fish
1. Heat 2
tablespoons of mustard oil in a frying pan until it reaches its smoking point
(this reduces the oil’s pungency).
2. Reduce
the heat to medium and gently place the fish pieces into the pan.
3. Fry each
side for 1-2 minutes until lightly golden. Remove the fish and set aside.
Step 4: Cook the Mustard Sauce
1. In the
same pan, heat another 2 tablespoons of mustard oil until it smokes, then lower
the heat.
2. Add the
prepared mustard paste and sauté for 1-2 minutes, stirring continuously to
prevent it from burning.
3. Add warm
water gradually to adjust the consistency of the sauce. Bring it to a gentle
simmer.
Step 5: Combine and Simmer
1. Carefully
place the fried Hilsa fish pieces into the simmering mustard sauce.
2. Add the
slit green chilies and cover the pan with a lid.
3. Cook on
low heat for 5-7 minutes, allowing the fish to absorb the flavors of the
mustard sauce.
Step 6: Serve
1. Once the
sauce thickens slightly and coats the fish beautifully, remove the pan from
heat.
2. Transfer
the Shorshe Ilish to a serving dish and garnish with fresh green chilies.
3. Serve hot
with steamed rice for an authentic Bengali experience.
Tips for Perfect Shorshe Ilish
1. Choose Fresh Hilsa: The quality of Hilsa fish significantly impacts
the taste of this dish. Opt for fresh, locally sourced Hilsa if possible.
2. Balance the Mustard Flavor: Mustard seeds can taste bitter
if over-processed. To avoid this, soak them well and blend with a small pinch
of salt.
3. Use Mustard Oil: The distinct aroma and flavor of mustard oil are
integral to Bengali cuisine. Always heat it until smoking before use to mellow
its sharpness.
4. Cook Gently: Hilsa is a delicate fish that cooks quickly.
Handle it with care to prevent breaking the pieces.
5. Customize Spice Levels: Adjust the number of green
chilies to suit your spice tolerance.