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sorshe ilish recipe

 

🐟 Shorshe Ilish Recipe – Bengali Hilsa in Mustard Gravy

Discover the authentic taste of Bengal with this easy Shorshe Ilish (Hilsa in mustard gravy) recipe. Rich in flavor, aromatic, and made with minimal ingredients — it’s a celebration on a plate!

🧡 Why You’ll Love This Shorshe Ilish Recipe

Shorshe Ilish, or Hilsa cooked in mustard sauce, is a crown jewel of Bengali cuisine. Made with minimal ingredients yet bursting with bold, pungent flavors, this recipe highlights the rich taste of Hilsa (Ilish) — a fish beloved for its tenderness and aroma. This dish is simple, elegant, and deeply comforting — perfect for special occasions, festive meals, or a nostalgic Bengali lunch.

🛒 Ingredients

  • 4–6 pieces of fresh Hilsa (Ilish) fish
  • 3 tbsp mustard seeds (50:50 mix of yellow and black)
  • 2 green chilies (adjust to taste)
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 4 tbsp mustard oil (for authentic flavor)
  • 1/4 cup warm water (to make gravy)
  • Optional: a pinch of kalonji (nigella seeds) for tempering

👩‍🍳 Instructions

Step 1: Soak and Grind the Mustard

Soak mustard seeds in warm water for 15–20 minutes. Then grind them into a smooth paste with green chilies and a pinch of salt. Add a little water if needed to make a creamy mustard paste.

Step 2: Marinate the Hilsa

Wash fish slices gently. Marinate with salt and turmeric powder. Let it rest for 10–15 minutes.

Step 3: Fry the Fish (Optional Step)

Heat mustard oil until smoking hot, then reduce the flame. Lightly fry the fish pieces for 1–2 minutes per side (optional — traditional versions skip frying to retain the soft texture).

Step 4: Prepare the Mustard Gravy

In the same pan, add the mustard paste and stir for a minute on low flame. Add turmeric and salt if needed. Add 1/4 cup warm water and mix to make a smooth gravy.

Step 5: Cook the Fish in Mustard Sauce

Place the fish pieces in the mustard gravy carefully. Cover and cook on low heat for 6–8 minutes until the fish is tender and the gravy thickens. Add slit green chilies and a final drizzle of raw mustard oil for aroma.

🍽️ Serving Suggestions

  • Serve hot with steamed plain rice — nothing else needed!
  • Pair with a wedge of lemon and fresh green chilies
  • Enjoy with a side of begun bhaja (fried eggplant) for a classic combo

💡 Tips for Perfect Shorshe Ilish

  • Don’t overcook the fish — Hilsa is delicate and cooks fast
  • Use fresh mustard seeds and avoid over-grinding (bitterness can develop)
  • Drizzle raw mustard oil at the end for that iconic Bengali punch
  • Avoid onions, tomatoes, or garlic — keep it traditional and pure

✅ Cultural Notes & Health Benefits

  • Hilsa (Ilish) is rich in Omega-3 fatty acids
  • Mustard seeds are loaded with antioxidants and anti-inflammatory properties
  • A heritage recipe with deep cultural roots in Bengali celebrations
  • Known as the "king of fish" in Bengal — Ilish is symbolic of monsoons and family feasts

📌 Frequently Asked Questions

Q: Can I use mustard powder instead of seeds?
A: Fresh mustard paste offers better flavor, but you can use good-quality mustard powder in emergencies.

Q: Is it okay to skip frying the fish?
A: Yes. Many traditional cooks add the raw marinated fish directly to the mustard gravy for a softer texture.

Q: How do I avoid bitterness in the mustard sauce?
A: Soak the seeds before grinding and don’t over-blend. Mixing yellow and black mustard balances the flavor.

📷 Pin & Share This Authentic Bengali Dish!

This Shorshe Ilish recipe is a soulful Bengali delicacy that brings home comfort, tradition, and flavor in every bite. Perfect for festive meals, Sunday lunches, or when you just miss home.

📌 Pin this recipe now and tag your creations with #ShorsheIlishMagic for a chance to be featured!



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