Sorshe Ilish is a quintessential Bengali recipe. Nothing is more blissful than a plate of piping hot rice with Hilsa in pungent mustard seed gravy. It’s a classic Bengali fish curry prepared with a delectable sauce of freshly grind mustard seed and mustard oil. We Bangladeshis jump with immense pleasure with the aroma of an Ilish dish.
Traditionally freshly ground mustard seed is used to make this dish. My mom uses sliced onion and green chili but I make a paste which I think adds a distinct green chili flavor to the dish.
If you are a seasoned Ilish lover and trying out this recipe, let me know you enjoyed your meal.
Shorshe Ilish
Prep time
Cook time
Total time
Shorshe Ilish, Hilsha in mustard sauce curry is a quintessential Bengali recipe. An easy recipe with it's pungent aroma is sure to delight any Bengali heart.
Author: Lail Hossain
Recipe type: Main
Cuisine: Bangladeshi, Bengali
Serves: 10-12
Ingredients
- 10-12 Hilsha Pieces
- 2 tablespoon mustard seed powder or paste
- 1 large onion
- 2 green chilies
- 3-4 garlic cloves
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoon mustard oil
Instructions
- Clean the fish steaks..
- If you are using whole mustard seeds, grind them into powder.
- Mix mustard powder, onion, chili and all other spices and make a paste in a food processor.
- Heat oil in a flat bottomed pan. Add onion paste and sauté until light brown. About 2-3 minutes.
- Add 1 cup of water.
- Add the Hilsha pieces and cook covered over medium heat for about 5 minutes
- Flip the steaks and cook covered until water has evaporated and thick gravy remains. About 15-20 minutes.
Notes
Olive oil or canola oil can be substituted for mustard oil. However, the taste will be strikingly different.
You can substitute Salmon or Shard fish in place of Hilsha.
You can substitute Salmon or Shard fish in place of Hilsha.
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Thanks for sharing this!! the most amazing thing is it looks very beautiful, i will try to make it by following your instructions.. hope for the best!!