Shorshe Ilish

Method

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1. Soak the yellow and black mustard seeds in 100 ml of warm water for 30 minutes.

   Mark done Start 30 min timer

2. Grind the soaked seeds with their water, 2 green chillies and the 0.5 teaspoon of salt to a smooth paste in a blender. Add 100 ml of the warm water.

   Mark done

3. Rub the fish with the turmeric and 1 teaspoon of salt.

   Mark done

4. Heat 3 tablespoons of the mustard oil in a wide pan until it smokes lightly, then take it off the heat for 20 seconds. Return to medium heat and add the nigella seeds and slit chillies.

   Mark done

5. Pour in the mustard paste and the remaining water, bring to a gentle simmer and cook for 3 minutes.

   Mark done Start 3 min timer

6. Slide in the fish, cover and cook over low heat for 7 to 8 minutes, until the fish is cooked through.

   Mark done Start 7 min timer

7. Drizzle over the last tablespoon of raw mustard oil and serve with rice.

   Mark done

Chef’s Tips

• Grind the mustard seeds with the chillies and salt. It tames the bitterness.
• Do not boil the mustard paste hard or for long. It turns bitter.
• Warn everyone about the bones. Hilsa is full of fine ones.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Steamed white rice
• Fried aubergine
• Lime wedges

Storage & Reheating

Keep in the fridge up to 2 days. The mustard flavour mellows.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.