Shorshe Ilish
Hilsa fish gently cooked in a pungent mustard sauce with green chillies and mustard oil.
- prep
- 25 min
- cook
- 15 min
- total
- 40 min
- serves
- 4
- level
- medium
Shorshe ilish pairs Bangladesh's most prized fish with its sharpest condiment: a pungent, freshly ground mustard paste cooked in mustard oil until it turns into a thin, intensely flavored sauce.
Hilsa's soft, oily flesh is exactly what the sharp mustard needs to balance against, which is why this pairing has stayed a favorite for generations.
Part of our 20 best Bangladeshi recipes list.
method
Soak the mustard seeds in warm water for 20 minutes, then blend with 4 green chiles and a pinch of salt into a smooth paste, straining out any bitter husks if needed.
Rub the fish pieces with turmeric and a little salt, and let sit for 10 minutes.
Heat the mustard oil in a flat-bottomed pan until it just starts to smoke, then lower the heat slightly.
Stir in the mustard paste, a splash of water, and cook gently for 2 to 3 minutes, being careful not to let it scorch.
Add the remaining water and bring to a gentle simmer, then slide in the fish pieces in a single layer.
Add the remaining whole green chiles, cover, and simmer gently for 8 to 10 minutes, without stirring vigorously, until the fish is just cooked through.
Finish with a drizzle of raw mustard oil over the top, and serve hot with plain rice.
chef's tips
- Hilsa is fragile and falls apart easily; swirl the pan gently by the handle instead of stirring with a spoon once the fish is in.
- Letting the mustard oil heat until it just smokes, then calming down before the paste goes in, tempers its sharp raw edge without losing the flavor.