Shorshe Ilish (Mustard Hilsa Curry)
Bangladesh's national fish, hilsa, gently simmered in a smooth paste of freshly ground mustard seed and green chili, a defining and festive Bengali dish central to Pohela Boishakh celebrations. Mustard oil heated until just smoking builds the dish's essential aroma, while the fish is poached only briefly so it stays tender rather than falling apart.
Seafood
⚠ Contains: Fish, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6 pieces hilsa fish, bone-in steaks, about 600g
- 3 tbsp mustard seeds, black/brown and yellow mix
- 4-5 green chilies, some whole and some split
- 1/2 tsp turmeric powder
- 4 tbsp mustard oil
- 1 tsp nigella seeds (kalonji), optional
- Salt, to taste
- Water, as needed
Steps
- Soak the mustard seeds in warm water for at least 30 minutes, then drain and grind with 2-3 green chilies and a pinch of salt into a smooth paste.
- Rub the hilsa pieces with salt and turmeric and set aside for 10-15 minutes.
- Heat the mustard oil in a pan until it just begins to smoke, then reduce the heat slightly.
- Add the nigella seeds if using, then the mustard paste, and saute briefly, 30-60 seconds, without burning.
- Add a splash of water to loosen the paste into a gravy and bring to a gentle simmer.
- Carefully place the hilsa pieces into the gravy along with the whole green chilies.
- Cover and cook on low-medium heat for 5-7 minutes, gently shaking the pan rather than stirring, until the fish is just cooked through.
- Drizzle a little raw mustard oil on top before serving with steamed rice.