Shorshe Ilish
Prized hilsa steamed in a pungent mustard-poppy paste with raw mustard oil and slit green chillies. The definitive Bengali monsoon indulgence.
40 min 2 servingsMedium
Ingredients
2 servingsContains: fish
Flavor profile
Spice
Richness
Method
- 1Soak yellow and black mustard seeds with a green chilli for 15 minutes.
- 2Grind the soaked mustard to a smooth paste with a little water.
- 3Strain the paste to remove any bitter husk.
- 4Rub hilsa steaks with turmeric and salt.
- 5Mix the mustard paste with turmeric, red chilli powder and salt.
- 6Add slit green chillies and half the mustard oil to the paste.
- 7Lay the fish in a pan and coat with the mustard mixture.
- 8Pour in a splash of water and the remaining mustard oil.
- 9Cover tightly and steam on low heat for 12 minutes.
- 10Do not stir; just spoon gravy over the fish once.
- 11Drizzle raw mustard oil on top before switching off.
- 12Serve hot with steamed rice.
Frequently asked
About 40 minutes total — 20 min prep and 20 min cooking.
Yes — Shorshe Ilish is gluten free.
Shorshe Ilish contains fish. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
