Shorshe Ilish

INGREDIENTS

• 4 pieces of Hilsa fish (Ilish) fillets
• 2 tbsp mustard seeds
• 2 green chilies (slit)
• 1 tbsp mustard oil
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala powder
• 1 tsp ginger paste
• Salt to taste
• 1 tbsp sugar
• 1/2 cup water
• Fresh coriander leaves (for garnish)

Recipe

Step 1: Prepare the Mustard Paste

- Soak mustard seeds in warm water for about 15-20 minutes.

- Grind the mustard seeds into a smooth paste. You can add a small green chili to the paste for extra heat.

Step 2: Prepare the Fish

- Clean the hilsa fillets thoroughly and gently rub salt and turmeric on both sides of the fish pieces.

- Let the fish marinate for about 10 minutes.

Step 3: Temper the Mustard Oil

- Heat mustard oil in a pan until it starts to smoke slightly. This is essential to remove the raw smell of mustard oil.

- Add the slit green chilies and ginger paste. Sauté for a minute.

Step 4: Add the Mustard Paste and Spices

- Add the freshly ground mustard paste to the pan. Cook it for about 2-3 minutes on medium heat.

- Add turmeric powder, red chili powder, and sugar. Stir well and cook for another 2 minutes.

Step 5: Cook the Fish

- Gently place the marinated fish fillets into the mustard paste mixture.

- Add water to make a thick gravy. Cover the pan and cook on low heat for 15-20 minutes or until the fish is tender and cooked through.

- Occasionally spoon the sauce over the fish to keep it moist and flavorful.

Step 6: Garnish and Serve

- Sprinkle garam masala powder over the cooked fish and garnish with fresh coriander leaves.

- Serve the Shorshe Ilish hot with steamed rice for an authentic Bengali experience.

Bonus Tip:

- The fish should be cooked delicately as Hilsa is very soft and can break easily. Be sure to handle it gently.