Shorshe ilish: hilsa in mustard sauce
Hilsa gently cooked in a Bangladeshi sauce of mustard seeds, turmeric, green chilies, and mustard oil.
This Bangladeshi version combines ground yellow and black mustard with briefly seared hilsa simmered in the sauce. Handle the fish gently to keep the pieces intact.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the seeds
Put the yellow and black mustard seeds in a bowl with 30 ml of warm water. Leave them to soak for 30 minutes.
Ready to continue when: The seeds have soaked for 30 minutes.
30 min - 02
Season the fish
Coat the hilsa steaks with 1 tbsp mustard oil and rub them with 1 tsp ground turmeric and 1 tsp salt. Leave them to rest for 15 minutes while the seeds finish soaking.
Ready to continue when: The steaks have an even coating of oil, turmeric, and salt and have rested for 15 minutes.
15 min - 03
Make the mustard paste
Drain the soaked seeds and grind them with 2 green chilies and some of the remaining water until smooth. Set aside the rest of the water for the sauce.
Ready to continue when: The paste is smooth with no whole seeds visible, and some water remains for the sauce.
5 min - 04
Lightly sear the fish
Heat some of the remaining mustard oil in a wide skillet. Sear the steaks in a single layer for about 1–2 minutes per side, then carefully remove them. Keep the remaining oil for the sauce.
Ready to continue when: Both sides are lightly golden, and the steaks remain intact when carefully lifted.
4 min - 05
Cook the sauce and finish the dish
In the same skillet, heat the remaining mustard oil and add the nigella seeds. When they sizzle, stir in the mustard paste and the remaining ½ tsp turmeric; stir briefly without letting it burn. Add the reserved 120 ml water, the remaining 1 tsp salt, and the 2 green chilies slit lengthwise. Bring to a gentle simmer, return the hilsa to the skillet, and cover. Cook over low heat for 15–20 minutes, carefully turning the fish once.
Ready to continue when: The sauce is hot and slightly thickened; the fish is opaque through the center and separates easily near the bone.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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