Step By Step Guide To Perfect Shorshe Ilish In Mustard Sauce

Shorshe Ilish is a Bengali delicacy where Hilsa fish is cooked in a mustard-based sauce. The mustard seeds are ground into a paste with green chilies and cooked with spices. The fish is lightly fried, then simmered in the sauce. It’s finished with a touch of raw mustard oil and served with rice.

Shorshe Ilish is a traditional Bengali dish featuring Hilsa fish cooked in a mustard sauce. The mustard seeds are soaked and ground with green chilies to form a flavorful paste. After marinating the fish with salt and turmeric, it’s lightly fried in mustard oil. The mustard paste is then cooked with spices and water to create a rich gravy, into which the fish is gently simmered. The dish is finished with a drizzle of raw mustard oil for an authentic taste. It is best served with steamed rice.

Ingredients:

• Hilsa Fish (Ilish): 6 pieces, cleaned
• Mustard Seeds: 3 tablespoons (white and black, in equal parts)
• Green Chilies: 4-5 (slit or chopped)
• Turmeric Powder: 1 teaspoon
• Mustard Oil: 4-5 tablespoons
• Kalonji (Nigella Seeds): ½ teaspoon
• Red Chili Powder (optional): ½ teaspoon (for extra heat)
• Salt: to taste
• Water: 1½ cups (for the gravy)

Step-by-Step Recipe:

1. Prepare the Mustard Paste:

• Soaking Mustard Seeds: Soak 3 tablespoons of mustard seeds (preferably a mix of white and black) in water for 20-30 minutes. This softens the seeds and helps reduce the bitterness.
• Grinding: Drain the water and grind the soaked mustard seeds with 2 green chilies, a pinch of salt, and a little water to form a smooth, fine paste. Make sure not to over-grind, as mustard paste can become bitter if it gets too hot during grinding.

2. Marinate the Hilsa Fish:

• Clean the Hilsa fish pieces thoroughly. In a bowl, rub the fish pieces with a pinch of turmeric and salt. Let the fish marinate for about 10-15 minutes. This enhances the flavor and also removes any fishy smell.

3. Heat the Mustard Oil:

• In a large pan or kadai, heat 4-5 tablespoons of mustard oil until it begins to smoke lightly. This step is crucial as mustard oil needs to be heated properly to reduce its raw flavor and enhance the dish’s overall taste.
• Once the oil smokes, lower the heat and let it cool slightly before using.

4. Temper the Oil:

• Once the oil is ready, add ½ teaspoon of Kalonji (Nigella seeds) into the oil for tempering. Let them sizzle for a few seconds to release their aroma.
• Add 2 slit green chilies to the oil and sauté for about 30 seconds, ensuring they don’t burn.

5. Cook the Fish:

• Gently slide the marinated Hilsa pieces into the pan and fry lightly on each side for about 2-3 minutes. This seals the fish, allowing the mustard flavors to absorb better later. Be careful not to over-fry, as Hilsa is a delicate fish and can break apart easily. Remove the fish and set it aside on a plate.

6. Make the Mustard Sauce:

• In the same pan with the remaining oil, lower the heat and add the prepared mustard paste, 1 teaspoon of turmeric powder, and a pinch of red chili powder (optional for extra heat). Stir and cook the paste for about 2-3 minutes on medium heat, ensuring the raw mustard flavor cooks out.
• Slowly add about 1½ cups of water to the pan and mix well to create the gravy. Allow the sauce to simmer for 5-6 minutes until it thickens slightly and the flavors meld together.

7. Add the Hilsa and Simmer:

• Once the gravy has cooked down, gently place the fried Hilsa pieces into the mustard sauce. Spoon some gravy over the fish to coat it evenly.
• Let the fish simmer in the sauce for 5-7 minutes on low heat. Hilsa is a soft fish, so handle it carefully to avoid breaking it.
• Taste and adjust salt and seasoning as needed. You can add more slit green chilies if you prefer additional heat.

8. Finishing Touches:

• Turn off the heat and drizzle a teaspoon of raw mustard oil over the finished dish to enhance the flavor. This raw mustard oil gives Shorshe Ilish its authentic and sharp mustard aroma.
• Garnish with fresh green chilies and serve hot.

Serving Suggestions:

• Shorshe Ilish is traditionally served with steamed white rice. The mustard sauce is meant to be enjoyed with the rice, and the delicate, flavorful Hilsa fish complements it perfectly. Enjoy with extra green chilies on the side for those who like it spicier.

Key Tips for the Perfect Shorshe Ilish:

• Mustard Paste Quality: Soak and grind the mustard seeds properly to avoid bitterness. Always use a little salt while grinding to prevent the mustard from turning bitter.
• Mustard Oil: Ensure you heat the mustard oil to the smoking point to reduce its sharpness, but cool it slightly before cooking the fish.
• Gentle Handling of Hilsa: Hilsa is a very soft and flaky fish, so handle it carefully during frying and cooking in the gravy.
• Raw Mustard Oil: Adding a teaspoon of raw mustard oil at the end is optional but recommended for an authentic Bengali flavor.
• Fresh Hilsa: The fresher the Hilsa, the better the taste. Frozen Hilsa can also be used but make sure it’s thawed completely before use.

This detailed recipe will help you make a delicious and authentic Shorshe Ilish at home, capturing the essence of Bengali cuisine. Enjoy.