Shorshe Ilish

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Cook Time

1 hour 30 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

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Shorshe Ilish is a traditional Bengali delicacy made with hilsa fish simmered in a rich mustard gravy. Infused with green chilies, mustard seeds, and mustard oil, this dish is bold, flavorful, and aromatic. Served best with plain steamed rice, it’s a must-try for lovers of pungent and spicy seafood recipes. The simplicity of ingredients, paired with the depth of flavor, makes it a timeless classic in Eastern Indian cuisine.

Ingredients

Serving Size:

Hilsa – 6 Pieces
Mustard Seeds – 4 Tbsp
Green Chili – 5 Pieces
Turmeric – 1 Tsp
Salt – 1 Tsp
Mustard Oil – 5 Tbsp
Nigella Seeds – 1 Tsp
Water – 1 Cup
rice – 2 Cups

Nutrition

Per Serving

450 Kcal

Calories

38 g

Protein

30 g

Fat

2 g

Omega 3

480 Mg

Sodium

3 g

Fiber

Directions

Step 1

Clean the hilsa fish thoroughly and pat it dry. Rub each piece with salt and turmeric. Set aside for 15 minutes.

Step 2

Soak mustard seeds in water for 15 minutes, then grind into a fine paste along with 2 green chilies.

Step 3

Heat mustard oil in a pan until it reaches smoking point, then reduce heat slightly.

Step 4

Add nigella seeds to the oil and let them splutter for a few seconds.

Step 5

Carefully add the mustard-chili paste to the oil and sauté on medium flame for 2–3 minutes.

Step 6

Add a cup of water to the mixture and let it simmer. Add a pinch of salt if needed.

Step 7

Gently place the fish pieces into the pan. Cover and cook for 10–12 minutes on low heat.

Step 8

Turn the fish once midway, making sure not to break the pieces.

Step 9

Once the gravy thickens and oil begins to separate, turn off the heat.

Step 10

Garnish with remaining green chilies and serve hot with steamed rice.

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Shorshe Ilish

Categories :

Ingredients

Nutrition