Authentic Shorshe Ilish Recipe (Hilsa in Mustard Sauce)

Shorshe ilish is the dish every Bangladeshi family waits for in monsoon. It is simple and quick, and all about the quality of the fish. Start with fresh, fatty hilsa; here is how to choose the best hilsa.

Ingredients (serves 4)

• 6 pieces of fresh hilsa
• 2 tbsp yellow mustard seeds and 1 tbsp black mustard seeds
• 5 to 6 green chillies
• ½ tsp turmeric powder
• 4 tbsp mustard oil
• Salt to taste

Method

1. Soak the mustard seeds in warm water for 15 minutes, then grind with two green chillies and a pinch of salt into a smooth paste.
2. Rub the fish with salt and a little turmeric and rest for 10 minutes.
3. Mix the mustard paste with half a cup of water, the remaining turmeric and two tablespoons of mustard oil.
4. Arrange the fish in a wide pan in one layer, pour the sauce over and add slit green chillies.
5. Cover and cook on low heat for 10 to 12 minutes. Do not stir; gently shake the pan instead so the fish doesn’t break.
6. Turn off the heat and finish with a drizzle of raw mustard oil. Serve with steamed rice.

Tips for perfect shorshe ilish

• Bitter mustard? Grind briefly, add salt while grinding and avoid over-blending.
• Bhapa ilish: put the same mixture in a covered steel bowl and steam for 15 minutes.
• Use the oiliest middle pieces (peti) for the softest result.

Frequently asked questions

Why does my mustard paste taste bitter?

Over-grinding or using only black mustard seeds makes it bitter. Mix yellow and black seeds and grind with salt and green chilli.

Can I make shorshe ilish with frozen hilsa?

Yes. Thaw it slowly in the fridge overnight and pat dry before cooking.

Ready to taste the difference? Buy fresh hilsa for this recipe, sourced directly from the Sundarbans and delivered across Bangladesh.