Mangu

shorshe-ilish

Next Dish: Mloukhia

Shorshe Ilish is a traditional Bengali dish made from hilsa fish, prepared in a sauce of mustard seeds. The dish is particularly popular in West Bengal, India, and Bangladesh, where hilsa is abundant. The pungent flavor of mustard and the hot taste of green chillies make this dish uniquely flavorful. It is typically served with steamed rice and is a staple during the monsoon season when hilsa fish are in abundance.

ilish fish

mustard oil

mustard seeds

green chillies

nigella seeds

Recipe

Ingredients:

  • 500 grams Ilish fish

  • 4 tablespoons mustard seeds

  • 1 tablespoon turmeric powder

  • 6 green chillies

  • 2 tablespoons mustard oil

  • 1/2 teaspoon nigella seeds

  • Salt to taste

  • 2 tablespoons fresh coriander leaves


Instructions:

  1. Clean the Ilish fish thoroughly and marinate it with a pinch of salt and turmeric powder. Set it aside for 10-15 minutes.

  2. Grind the mustard seeds and 3 green chillies into a fine paste. Add a little water if necessary.

  3. Heat mustard oil in a pan and add the nigella seeds. Let them splutter.

  4. Add the mustard and chilli paste to the pan and cook it for a minute.

  5. Add turmeric powder, salt, and a cup of water to the pan. Bring it to a boil.

  6. Once the water is boiling, add the marinated fish to the pan. Cover the pan and let it cook for about 10 minutes on low heat.

  7. After 10 minutes, check if the fish is cooked. If not, cook for another 5 minutes.

  8. Once the fish is cooked, add the remaining green chillies and fresh coriander leaves. Cook for another 2 minutes.

  9. Shorshe Ilish is ready to be served. Best enjoyed with steamed rice.