Shorshe Illish - By Chef Subyendu Roy

Shorshe Ilish is a cherished Bengali delicacy, renowned for its distinct flavor and traditional preparation. This iconic dish features hilsa fish slices cooked in a tantalizing mustard paste, complemented by the fiery heat of green chillies and the aromatic touch of mustard oil. Widely enjoyed in Bengali households, Shorshe Ilish holds a special place in the hearts of Bengalis, evoking nostalgia and comfort with every bite. Best served with steaming hot rice, this dish embodies the essence of Bengali cuisine and cultural heritage.

Ingredients:

To marinate the hilsa fish:

- 4 large Hilsa fish pieces, each piece weighing 110 gms

- 1 tsp Salt

- 1 tsp Turmeric Powder (Haldi)

For Mustard Paste:

- 2 tbsp Yellow Mustard Seeds (Shorshe)

- 1 tsp Black Mustard Seeds (Kaloshorshe)

- 2-3 Green Chillies

- A pinch of Salt

- ¼ cup Water, to make a smooth paste

Other ingredients for Gravy:

- ½ tsp Nigella Seeds (Kalojire)

- 1 green Chilli for tempering

- 4-5 green Chillies for gravy

- 1 tsp Turmeric Powder (Haldi)

- 1 tsp Red Chilli Powder (Mirchi Powder)

- Salt to taste

- 4 tbsp Mustard Oil for cooking

- ¾ cup of Water for gravy (Quantity can be varied as per desired consistency)

- 1 tsp Mustard oil to drizzle at the final stage.

Instructions:

1. Cut and clean the hilsa fish pieces and wash gently with water.

2. Marinate the hilsa fish pieces with 1 tsp salt, 1 tsp turmeric powder and keep them aside for 30 minutes. On the other hand, soak 1 tbsp black mustard seeds, 2 tbsp yellow mustard seeds in water for 15 minutes and then drain the excess water.

3. Transfer the soaked mustard seeds in the jar of mixer grinder. Add 2-3 green chillies, a pinch of salt, ¼ cup water into the jar and close the lid. Grind it to make a smooth paste. Keep it aside.

4. Put a pan on flame and allow it to become completely dry. Add 4 tbsp Mustard oil into the pan and wait till the oil turns hot.

5. Add ½ tsp nigella seeds, 1 green chilli into the pan and let them crackle.

6. Add mustard paste (Step 4) into the pan and cook it on medium flame for 1-2 minutes.

7. Add salt, 1 tsp turmeric powder, 1 tsp red chilli powder and mix it for some time. Cook the masala on low flame for another 3-4 minutes till the masala releases oil.

8. Now add the marinated hilsa pieces (Step 2) into the pan and cook for 3 minutes each side. Hilsa fish is a very soft fish and so it is advisable to be careful while flipping the pieces.

9. Add ¾ cup water into the pan and give a gentle stir.

10. Add 4-5 green chillies and cover the pan. Cook it on high flame until the gravy starts to boil.

11. Put the flame on low and cook it for another 8-9 minutes. Flip the hilsa pieces once in between.

12. Switch off the flame and drizzle 1 tsp mustard oil on the top.