Shorshe Ilish (সরষে ইলিশ)

🐟 Ingredients (for 3 servings)

• Hilsa fish (Ilish maach) – 6 medium pieces (about 500 g)

• Mustard seeds (preferably yellow, can mix with black) – 3 tbsp

• Green chilies – 4 to 5 (slit or whole)

• Mustard oil – 4 tbsp

• Turmeric powder – ½ tsp

• Red chili powder – ½ tsp (optional, for a little heat)

• Salt – to taste

• Water – about 1 ½ cups

🥘 Step-by-Step Method

1. Prepare mustard paste

1. Soak mustard seeds in warm water for 15 minutes (removes bitterness).

2. Drain, then grind them with 2–3 green chilies and a pinch of salt into a smooth paste (add little water if needed).👉 Alternatively, you can use store-bought mustard paste.

2. Marinate the fish

1. Wash the hilsa pieces lightly (avoid over-washing to keep flavor).

2. Rub with turmeric and salt. Rest for 10 minutes.

3. Cook the mustard sauce

1. Heat mustard oil in a kadhai/pan until it smokes (classic Bengali style).

2. Lower flame. Add 1 slit green chili.

3. Add the mustard paste + 1 cup water. Mix well.

4. Add turmeric, salt, and red chili powder. Cook the sauce for 3–4 minutes on medium flame.

4. Add the fish

1. Gently place hilsa pieces in the mustard gravy.

2. Cover and cook for 6–8 minutes on low flame (do not stir too much, fish is delicate).

3. Add remaining green chilies.

4. Cook until oil floats on top and gravy thickens slightly.

5. Finish & Serve

• Drizzle a little raw mustard oil on top for that pungent kick.

• Serve hot with steamed white rice (the only true companion of Shorshe Ilish).

🍴 Tips for Authentic Taste

• Always use mustard oil – it’s non-negotiable for flavor.

• Yellow mustard gives a smoother paste; black mustard is stronger and slightly bitter (mixing both is perfect).

• Some people add a little poppy seed paste along with mustard for extra creaminess.

This dish is not just food, it’s pure Bengali emotion ❤️