Shorshe Ilish

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients and Tools

   First, gather all your ingredients. Keep your blender/mixer grinder, a mixing bowl, cutting board, knife, and a kadhai/wok ready. Soak the yellow mustard seeds, black mustard seeds, and poppy seeds in separate small bowls with 1/4 cup water each for at least 15 minutes. This helps them grind smoothly.

2. 02

   Make the Mustard-Poppy Seed Paste

   Drain the soaked yellow mustard seeds, black mustard seeds, and poppy seeds. Transfer them to your blender/mixer grinder. Add 2 green chillies (whole) and 1/4 cup of fresh water. Grind this mixture into a very smooth paste. It should look like a thick, creamy sauce. This will take about 2-3 minutes of grinding.

3. 03

   Marinate the Hilsa Fish

   Place the 3 pieces of hilsa fish in a mixing bowl. Sprinkle 1/4 tsp turmeric powder and 1/2 tsp salt evenly over the fish. Gently rub the turmeric and salt onto both sides of each fish piece using your fingers. Let the fish marinate in the bowl for 10 minutes.

4. 04

   Prepare the Kadhai

   Place your kadhai/wok on the stove over medium flame. Add 4 tablespoons of mustard oil to the kadhai. Heat the oil until you see a slight shimmer and it just begins to smoke lightly, which indicates it's hot enough. This usually takes about 2 minutes.

5. 05

   Add the Mustard Paste

   Once the oil is hot, carefully pour the prepared mustard-poppy seed paste into the kadhai. Be careful as it might splutter a little. Stir the paste continuously with a spoon for about 1 minute on medium flame. You'll notice the raw smell of mustard reducing.

6. 06

   Season the Gravy

   Add the remaining 1/4 tsp turmeric powder and 1 tsp salt to the paste in the kadhai. Mix well. Continue to cook and stir the paste for another 2 minutes on medium-low flame. The paste will start to look a bit thicker and the oil might begin to separate slightly from the sides.

7. 07

   Add Fish and Water

   Gently place the marinated hilsa fish pieces into the kadhai, nestling them into the mustard paste. Pour 1/4 cup of water around the fish. Add the 2 slit green chillies on top of the fish pieces. Do not stir too much, as hilsa is a delicate fish.

8. 08

   Cook the Fish

   Cover the kadhai with a lid. Reduce the flame to low. Let the fish cook undisturbed for 10 minutes. The steam trapped inside will cook the fish gently in the mustard gravy. Do not open the lid during this time.

9. 09

   Rest and Finish

   After 10 minutes, turn off the flame. Do not open the lid immediately. Let the kadhai sit, still covered, for another 5 minutes. This allows the fish to absorb more flavors and the gravy to settle. After 5 minutes, carefully open the lid.

10. 10

    Serve Shorshe Ilish

    Drizzle the remaining 2 tablespoons of raw mustard oil over the cooked Shorshe Ilish. This adds a characteristic pungent flavor. Your Shorshe Ilish is now ready to be served hot with steamed rice. Be gentle when serving the fish as it is very tender.