Introduction
Shorshe Ilish is a treasured Bengali delicacy made using Hilsa fish and pungent mustard paste. This dish embodies bold flavors and simplicity, making it a monsoon favorite in Bengali homes.
- Marinating the Fish
Ingredients:
- 4–6 pieces of Hilsa fish
- ½ tsp turmeric
- Salt to taste
Instructions:
- Rub fish with salt and turmeric. Let sit for 15 minutes.
- Preparing Mustard Paste
Ingredients:
- 2 tbsp yellow mustard seeds
- 1 green chili
- Salt, water (to grind)
Instructions:
- Soak seeds and grind with chili into a smooth paste.
- Cooking the Fish
Ingredients:
- 2 tbsp mustard oil
- ½ tsp kalonji (nigella seeds)
- 2 slit green chilies
- Mustard paste
- ½ cup water
Instructions:
- Heat mustard oil, add kalonji and green chilies.
- Add mustard paste, salt, water, and let simmer.
- Add fish and cook for 6–8 minutes. Serve hot.
- Pro Tips
- Do not overcook fish—it should remain soft.
- Always use mustard oil for authentic flavor.
- Serving Suggestions
- Enjoy with steamed rice and green chilies.
- Fun Fact
- Hilsa is so revered in Bengal that it’s often called the ‘Queen of Fish’.