Shorshe Ilish (Hilsa in Mustard Sauce)

On both sides of the border, monsoon hilsa (ilish) in mustard sauce is the dish everyone longs for. Black and yellow mustard seeds are ground with green chilli, then the fish cooks gently in the paste with raw mustard oil. Frozen hilsa from Asian shops works well.

Video by Banglar Rannaghor on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Soak 20 min
• Cook 20 min
• gluten-free · dairy-free · Spicy
• Famous in West Bengal & Bangladesh

Ingredients

• 4–6 hilsa steaks (frozen hilsa, thawed) – or mackerel
• 1 tsp turmeric
• 1 tsp salt
• 2 tbsp black mustard seeds
• 1 tbsp yellow mustard seeds
• 4 green chillies
• 4 tbsp mustard oil
• ½ tsp nigella seeds (kalonji)
• 4 more green chillies, slit

Method

1. Soak both kinds of mustard seeds in warm water for 20 minutes. Grind with 4 green chillies, a pinch of salt and a little water to a smooth paste. Leave it to rest for 5 minutes (this keeps it from turning bitter).
2. Rub the fish with half the turmeric and salt.
3. Heat 2 tbsp mustard oil, add nigella seeds, then the mustard paste mixed with 200 ml water, the rest of the turmeric and salt. Bring to a gentle simmer.
4. Lay in the fish and slit chillies, cover and cook on low heat for 8–10 minutes, turning once carefully.
5. Drizzle the remaining raw mustard oil over the top, cover for 2 minutes and serve with plain hot rice.

Tip: Hilsa has many fine bones – eat it slowly with your fingers, the Bengali way.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.