Shorshe Ilish
The Quirky Foodster Team
Ingredients
- Hilsa fish steaks — 4
- Yellow mustard seeds — 3 tbsp
- Black mustard seeds — 1 tbsp
- Green chillies, plus 2 extra for garnish — 3
- Turmeric powder — 1 tsp
- Red chilli powder — 1/2 tsp
- Mustard oil — 60 ml (1/4 cup)
- Salt, or to taste — 1 tsp
- Water — 120 ml (1/2 cup)
Method
- Soak the yellow and black mustard seeds in warm water for 20 minutes, then blend with 3 green chillies and a splash of water into a smooth paste.
- Rub the hilsa steaks with turmeric, chilli powder and salt, and let marinate for 30 minutes.
- Heat the mustard oil in a wide, shallow pan until it just begins to shimmer, then reduce heat to low.
- Stir in the mustard paste and cook gently for 2-3 minutes, being careful not to let it scorch.
- Add the water and bring to a gentle simmer.
- Carefully lower the marinated hilsa steaks into the sauce in a single layer.
- Cover and simmer on low heat for 12-15 minutes, without stirring vigorously, until the fish is cooked through.
- Garnish with the remaining slit green chillies and a drizzle of raw mustard oil before serving with steamed rice.
Introduction: Hilsa is Bangladesh’s national fish, and shorshe ilish, hilsa simmered in a pungent mustard seed paste, is considered the country’s signature dish, especially prized during the monsoon season when hilsa is at its richest.
Cultural Background: Hilsa is Bangladesh’s national fish, and shorshe ilish, hilsa simmered in a pungent mustard seed paste, is considered the country’s signature dish, especially prized during the monsoon season when hilsa is at its richest. It holds deep cultural significance and is a centrepiece of Pohela Boishakh, the Bengali New Year celebration.
Tips: Move the pan gently rather than stirring with a spoon to keep the delicate hilsa steaks intact.
Variations: Some versions add a spoonful of poppy seed paste alongside the mustard for a milder, nuttier flavour.
Vegetarian/Vegan: Not vegetarian; there is no authentic vegetarian version of this fish-specific dish.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently over low heat on the stovetop, covered, to avoid overcooking the delicate fish.
Nutrition: Per serving (approx.): 310 kcal, 24 g protein, 21 g fat, 4 g carbohydrates, 1 g fibre
FAQs:
Q: – Can I substitute hilsa with another fish?
A: Mackerel or herring can approximate the texture, though the flavour will differ.
Q: – Why is my sauce bitter?
A: Overheating the mustard paste can cause bitterness; always cook it on low heat.
- Hilsa fish steaks — 4
- Yellow mustard seeds — 3 tbsp
- Black mustard seeds — 1 tbsp
- Green chillies, plus 2 extra for garnish — 3
- Turmeric powder — 1 tsp
- Red chilli powder — 1/2 tsp
- Mustard oil — 60 ml (1/4 cup)
- Salt, or to taste — 1 tsp
- Water — 120 ml (1/2 cup)
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