Shorshe Ilish
An authentic non-vegetarian recipe from West Bengal, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
800g Hilsa fish (ilish) steaks
40g Black mustard seeds
20g Yellow mustard seeds
20g Poppy seeds (posto)
6piece Green chillies
60ml Mustard oil
5g Turmeric powder
8g Salt
100ml Water
3g Nigella seeds (kalonji)
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak black mustard seeds, yellow mustard seeds, and poppy seeds in water for 20 minutes. Drain and grind them together with 3 green chillies and a pinch of salt into a smooth, thick paste using a stone grinder or blender.
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Clean the hilsa fish steaks and rub them with turmeric powder and salt. Let them marinate for 10 minutes.
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Heat mustard oil in a wide, flat pan over high heat until it reaches smoking point. This removes the raw pungency of the oil. Reduce to medium heat.
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Gently slide the marinated fish steaks into the hot oil. Fry for 2 minutes on each side until lightly golden. Remove and set aside — do not fully cook at this stage.
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In the same pan, add nigella seeds and let them splutter for 30 seconds.
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Add the mustard-poppy paste to the pan and stir-fry for 2 minutes on medium heat until the raw smell disappears.
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Add water and bring to a gentle simmer. Season with salt and turmeric. Slit the remaining green chillies and add them to the gravy.
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Carefully place the fried fish steaks back into the gravy. Spoon the sauce over the fish.
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Cover the pan and cook on low heat for 8–10 minutes until the fish is fully cooked and the gravy has thickened slightly.
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Drizzle a teaspoon of raw mustard oil over the top before serving. Serve hot with steamed white rice.
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Chef's Tips
Fresh hilsa is non-negotiable — frozen fish loses the delicate fat that makes this dish exceptional. Buy the freshest ilish available.
Always heat mustard oil to smoking point before cooking to mellow its sharpness; raw mustard oil has an overpowering bitterness.
Grind the mustard paste on a stone grinder (shil-nora) if possible — it produces a coarser, more flavourful paste than a blender.
Do not over-stir the fish once it is in the gravy; hilsa is delicate and breaks apart easily.
About This Dish
Shorshe Ilish is a traditional non-vegetarian dish from West Bengal, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fresh hilsa is non-negotiable — frozen fish loses the delicate fat that makes this dish exceptional. Buy the freshest ilish available. - Always heat mustard oil to smoking point before cooking to mellow its sharpness; raw mustard oil has an overpowering bitterness. - Grind the mustard paste on a stone grinder (shil-nora) if possible — it produces a coarser, more flavourful paste than a blender. - Do not over-stir the fish once it is in the gravy; hilsa is delicate and breaks apart easily.
Category
Non-Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium