Have you ever taken a bite of something and felt it tell a story? Shorshe Ilish does exactly that. It’s not just a dish; it’s a narrative of Bengal’s monsoon romance with the Hilsa fish, wrapped in the piquant caress of mustard. This classic Bengali recipe is a luxurious ode to simplicity and flavor, making it an irresistible part of the cuisine.
Shorshe Ilish Recipe
Equipment
- Blender or grinder
- Frying Pan or Skillet
- Spatula
- Measuring Spoons
- Bowl for marinating
Ingredients
- 4 pieces Hilsa fish (Ilish)
- 3 tablespoons Mustard seeds
- 1 tablespoon Poppy seeds (optional)
- 4-5 Green chilies slit
- 1 teaspoon Turmeric powder
- ยฝ teaspoon Red chili powder (optional)
- 4 tablespoons Mustard oil
- to taste Salt
- 1 cup Warm water
Instructions
- Marinate the Fish: Begin by marinating the Hilsa pieces with salt and a pinch of turmeric powder. Let them sit while you prepare the mustard paste.
- Prepare Mustard Paste: In your grinder, blend the mustard seeds, poppy seeds (if using), 1 or 2 green chilies, and a splash of water to create a smooth, creamy paste. This is the heart of the dish, the bold, zesty mustard paste that will cloak the Hilsa in its tangy warmth.
- Cook the Mustard Paste: Heat mustard oil in the frying pan. When the oil is hot (it should be almost smoking), reduce the flame and gently add the mustard paste. Cook the paste for a minute, stirring constantly to avoid any bitterness.
- Simmer the Fish: Lay the marinated Hilsa pieces in the pan. Add the remaining turmeric and red chili powder. Pour in warm water, and slide in the rest of the slit green chilies. These fiery specks are not just for heat; they are like punctuation marks in poetry, enhancing the mustard's character.
- Let It Bubble: Cover and cook over a low flame for about 10 minutes. The fish should be tender and infused with the robust flavors of mustard and chili.
- Final Garnish: Drizzle a spoonful of raw mustard oil over the fish before turning off the flame. This last addition is like the final brushstroke on a painting, giving Shorshe Ilish its signature aroma and taste.
Tips and Information
- Make sure your mustard oil reaches its smoking point before adding the paste to neutralize its raw pungency.
- If you don’t have poppy seeds, you can make do with just mustard seeds for the paste.
- Always use fresh mustard seeds for the best flavor.
Can I use a different fish for this recipe?
Shorshe Ilish is traditionally made with Hilsa, but if you can’t find it, try using mackerel or salmon for a similar fatty texture.
What should I serve with Shorshe Ilish?
Pair it with steamed rice to enjoy the full flavors of the fish and mustard gravy.
How can I store leftovers?
Refrigerate in an airtight container and consume within 24 hours to maintain the best quality.
Is there a way to reduce the dish’s heat?
Adjust the number of green chilies according to your spice tolerance.
Why is the fish marinated in turmeric?
Turmeric acts as an antiseptic and also gives a beautiful yellow hue to the dish.
