Shorshe ilish
Hilsa fish steamed or simmered in a pungent mustard sauce with green chilies and mustard oil. It is served with plain rice.
ঐতিহ্যবাহী সর্ষে ইলিশ: রিজওয়ান আহমেদ, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Shorshe ilish is a classic of Bengali cooking in Bangladesh and eastern India, where the silvery hilsa is considered a national treasure. The sharp mustard sauce balances the richness of the fish.
Explore the cuisine of Bangladesh.
Recipe
Make Shorshe ilish at home
Ingredients
- 4 hilsa steaks (about 1 lb / 450 g), or salmon or another oily fish
- 3 tbsp yellow mustard seeds
- 1 tbsp black mustard seeds
- 3 green chilies
- 1/2 tsp turmeric
- 3 tbsp mustard oil
- 1/2 cup water
- Salt
- Steamed rice
How it's made
- Soak the mustard seeds in warm water with a pinch of salt for 20 minutes.
- Grind the seeds with chilies and a little water into a smooth paste.
- Marinate the fish with salt and half the turmeric for 10 minutes.
- Mix the paste with mustard oil, remaining turmeric, salt and water.
- Place the fish in a dish, spoon the paste over it, and add 2 slit green chilies.
- Steam 12 to 15 minutes until cooked, or simmer gently in a pan covered.
- Serve with hot steamed rice.
Variations
- Bhapa ilish, steamed in a sealed tiffin box.
- Ilish with coconut.
- Salmon or rohu as a substitute.
Cook’s tip: Do not grind the mustard too long or heat it too much, or it turns bitter.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- ঐতিহ্যবাহী সর্ষে ইলিশ: রিজওয়ান আহমেদ, CC BY-SA 4.0 (Wikimedia Commons)