Shorshe Ilish
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The Tale of Shorshe Ilish
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Hilsa fish cooked in a pungent mustard sauce is considered a quintessential Bengali dish, reflecting the region's long-standing love of both hilsa and mustard, ingredients deeply tied to Bengal's river-delta geography. It's especially prominent during festivals like Poila Boishakh, the Bengali New Year.
Ingredients
Scale:· 4 servings
- 1 whole hilsa fish, cut into steaks
- 3 tbsp yellow mustard seeds
- 2 green chilies
- 1 tsp turmeric
- 1/2 tsp nigella seeds
- 1/4 cup mustard oil
- Salt, to taste
Instructions
- 1Soak the mustard seeds in warm water for 20 minutes, then blend with green chilies and a little water into a smooth paste.
- 2Rub the fish steaks with turmeric and salt.
- 3Heat mustard oil in a pan and sizzle nigella seeds.
- 4Add the mustard paste and a splash of water, and bring to a simmer.
- 5Gently place the fish steaks into the sauce, cover, and simmer 12-15 minutes until the fish is cooked through.
- 6Serve hot with steamed rice.
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