Sorshe Ilish (Hilsa in Mustard Gravy)
A classic Bengali delicacy showcasing the majestic Hilsa in a pungent mustard gravy.
⏱️ 50 min🍽️ Serves 1
🔥 380 kcal💪 32g protein🍚 8g carbs🥑 25g fat🌾 3g fibreper serving
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servings
Ingredients
- 🐟500 g hilsa fish (ilish)
- 🌶️4 green chilies
- 🌰½ cup mustard seeds (black and yellow mixed)
- 🧡1 tsp turmeric powder
- ⚫½ tsp nigella seeds (kalonji)
- 🌻4 tbsp mustard oil
- 🧂1 tsp salt
- 🍚½ tsp sugar
- 💧½ cup water
Pro tips
- Do not overcook the hilsa; it cooks quickly and can become tough.
- For a more pungent flavor, add a few more green chilies to the mustard paste.
- A good quality mustard oil is crucial for the authentic taste of Sorshe Ilish.
Method
- 1Clean and cut the hilsa fish into steaks. Marinate with 1/2 tsp turmeric powder and 1/2 tsp salt for 15 minutes.
- 2Soak mustard seeds in warm water for 15-20 minutes. Grind them into a smooth paste with 2 green chilies and a pinch of salt, adding a little water if needed.
- 3Heat mustard oil in a pan until it smokes lightly. Add nigella seeds and the remaining green chilies, slit lengthwise. Sauté for a few seconds.
- 4Carefully add the marinated fish pieces to the hot oil. Fry lightly for 1-2 minutes on each side until just golden. Do not overfry.
- 5Pour the mustard paste over the fish. Add the remaining turmeric powder, salt, and sugar. Mix gently.
- 6Add 1/2 cup of water, cover the pan, and cook on low heat for 10-12 minutes until the fish is cooked through and the gravy thickens.
- 7Garnish with a drizzle of raw mustard oil and a few slit green chilies if desired, then serve hot with steamed rice.