New Delhi: If there’s a dish that instantly transports you to the heart of Bengali culture, it’s Shorshe Ilish – the much-loved Hilsa Fish in Spicy Mustard Sauce. For many Bengalis, Shorshe Ilish holds a special place in celebrations and festivals. This traditional Bengali recipe combines the rich flavours of mustard paste, green chillies, and mustard oil to create a dish that’s not only iconic but also deeply tied to monsoon memories.
Known as Shorshe Ilish in Bengali, this recipe celebrates the classic pairing of Ilish (Hilsa fish) and mustard (shorshe). It’s especially popular in the Indian states of West Bengal, Tripura, and Assam’s Barak Valley. Over the years, this dish has become a symbol of tradition, evoking nostalgia for simple meals shared with family.
What is Shorshe Ilish?
Shorshe Ilish, or Hilsa Fish in Spicy Mustard Sauce, used to be a rainy season staple in many Bengali households. The ilish (Hilsa), cherished during the monsoon months, blends perfectly with the strong flavours of mustard, creating the classic Shorshe Ilish dish.
Shorshe Ilish Recipe in English
Here’s an easy and quick Shorshe Ilish recipe to make this popular Bengali dish in just 30 minutes.
Shorshe Ilish Ingredients:
4 pieces of Hilsa fish steaks
1.5 tbsp yellow mustard seeds
1 tbsp black mustard seeds
1.5 tsp turmeric powder
½ cup mustard oil
½ tsp nigella seeds
4-5 green chillies
Salt to taste
Method:
Start by marinating the hilsa pieces with salt and 1 tsp of turmeric powder.
Soak the mustard seeds in half a cup of water for 15 minutes.
After soaking, discard the water and transfer the mustard seeds to a grinder jar. Add a couple of green chillies, 1 tbsp of mustard oil, and a little water, and grind everything into a smooth paste. This may take some time. You can add more mustard oil or water if needed to achieve the right consistency.
In a frying pan or kadai, heat 1.5 tbsps of mustard oil. Once hot, add a couple of green chillies and nigella seeds. Let them splutter before adding the remaining turmeric powder and the mustard paste. Keep the heat at medium to low while doing this.
Stir the mixture for a few seconds, then add water to adjust the consistency to your liking.
Allow the water to come to a boil before gently placing the fish into the mustard gravy.
Simmer over medium heat for 3 to 4 minutes, then flip the fish to cook the other side for the same amount of time.
Drizzle some more mustard oil and add split green chillies, letting it boil further.
Season with additional salt if necessary, and once the oil starts to rise, turn off the heat.
Your Shorshe Ilish is ready to serve! Enjoy this delicious Hilsa Fish in Spicy Mustard Sauce with steamed rice.
Whether you’re making it for a rainy day or during Durga Puja, Shorshe Ilish is a dish that warms the heart and brings people together.
Shorshe Ilish is a cherished Bengali dish made with Hilsa fish and spicy mustard sauce. Discover the authentic recipe, ingredients, and cooking method in this easy-to-follow guide. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
