Sorshe Ilish, also known as mustard Hilsa, is a traditional Bengali dish that combines two iconic ingredients: hilsa fish and mustard.
It is a popular delicacy in the region of West Bengal, Bangladesh, and other parts of Eastern India.
The Hilsa fish, also known as Ilish, is a highly prized and sought-after fish known for its distinct flavor and delicate texture.
To prepare Sorshe Ilish, the fish is marinated with turmeric, and salt, and sometimes with mustard paste and other spices. Check out the full recipe below.
Key Takeaways:
- Sorshe Ilish is a traditional Bengali dish combining Hilsa fish and mustard, popular in West Bengal, Bangladesh, and Eastern India.
- Hilsa fish, also known as Ilish, is highly prized for its distinct flavor and delicate texture, earning it the title of “King of Fish” in Bengali cuisine.
- Sorshe Ilish is prepared by marinating the fish with turmeric, salt, and sometimes mustard paste, before gently steaming it in a mustard-based gravy.
- The mustard paste adds a rich and zesty flavor to the dish, complementing the natural taste of the Hilsa fish. It is typically served with steamed rice to balance the flavors.
- Alternatives to Sorshe Ilish include using other fish like Rohu or Pomfret for a Mustard Fish Curry.
The Ingredients:
- Hilsa Fish: 5 Pieces (cut and cleaned)
- Black Mustard Paste: 3 big tbl spoons (paste made with a pinch of salt and three green chilies to avoid bitterness and strained)
- Turmeric Powder: ½ tbl spoon
- Kashmiri Red Chilies: ½ tbl spoon
- Black Cumin Seeds: ½ tbl spoon
- Green Chilies: 7
- Mustard Oil – 3 tbl spoons
- Salt to Taste
How to Cook Sorshe Ilish (Step by Step Images)?
1. Marinate the Hilsa fish pieces with salt and turmeric powder. Leave them for 10 minutes.
2. Put a cooking pan on the gas stove and turn it on.
3. Pour mustard oil into the pan.
4. When the oil is hot, add black cumin seeds.
5. Stir a little and add two green chilies.
6. The ingredients will start fluttering. Reduce the flame.
7. Add ½ tbl spoon each of turmeric and Kashmiri red chili powder.
8. Add a little amount of water.
9. Sauté on a low flame.
10. After a little while, add mustard paste to the oil. Don’t stir too much as the gravy will turn bitter.
11. After 5 minutes, pour 1 cup of water into the pan.
12. After a while, add some salt and the green chilies.
13. Once the curry comes to a boil, add the Hilsa fish pieces one by one.
14. Put a lid on the pan and leave it to cook for 10 minutes.
15. Remove the lid and turn the fish pieces upside down.
16. Put the lid on and leave it for 5 minutes.
17. After the fishes are well cooked, reduce the flame further and add 1 tbl spoon of mustard oil. The mustard oil added at the last moment gives the dish a strong and distinct aroma.
18. Turn off the gas stove. Put the lid once again and leave it for 5 minutes so that the strong flavour of mustard oil does not escape the pan.
19. Transfer Sorshe Ilish to a bowl and is ready to serve.
Pro Tips for Cooking Sorshe Ilish
Here are some pro tips to enhance your cooking experience and ensure a delicious Sorshe Ilish:
Choosing Fresh Hilsa Fish: Look for fresh and high-quality Hilsa fish. The fish should have clear eyes, shiny scales, and a fresh, oceanic smell. If possible, buy the fish from a reputable fishmonger or seafood market to ensure its freshness.
Marination (OPTIONAL): Marinating the fish infuse it with the flavors of mustard and other spices. Prepare a smooth paste using mustard seeds, turmeric, salt, green chilies, garlic, and a little oil or water. Coat the fish thoroughly with the marinade, ensuring it reaches all the crevices and cuts. Let it marinate for at least 30 minutes to allow the flavors to penetrate the fish.
Use Mustard Paste: Prepare a fresh mustard paste using black or yellow mustard seeds. Soak the mustard seeds in water for about 30 minutes, then grind them with a little water to make a smooth paste. The freshly made paste adds a vibrant flavor to the dish. However, if you’re short on time, you can also use store-bought mustard paste or mustard powder mixed with water.
Cooking Techniques: Sorshe Ilish can be cooked in different ways. You can choose to fry, steam, or even bake the fish. Frying the fish gives it a crispy texture, while steaming retains its delicate flavors and textures. Baking is a healthier alternative and allows the fish to cook gently in the mustard sauce.
Balancing Mustard Flavors: Mustard can be overpowering if not balanced properly. Adjust the quantity of mustard paste or sauce according to your taste preference. If you prefer a milder flavor, reduce the amount of mustard or blend it with yogurt or coconut milk to tone down the pungency.
Temper the Mustard Sauce: To enhance the flavors, temper the mustard sauce before adding the marinated fish. Heat a little oil in a pan, add black cumin seeds and green chilies and any other preferred spices before adding the mustard paste. This tempering process adds depth and complexity to the mustard sauce.
Garnish and Serving: Finish the dish with a touch of freshness by garnishing it with chopped coriander leaves or fresh cilantro. The combination of tender fish, creamy mustard sauce, and fragrant rice creates a perfect harmony of flavors.
These tips are meant to enhance your skills and help you create a delicious Sorshe Ilish. Feel free to experiment, adjust the ingredients to your liking, and enjoy the process of preparing this iconic Bengali delicacy!
What to Serve with Sorshe Ilish?
Sorshe Ilish is traditionally served with steamed rice, which helps balance the flavors and absorbs the delicious mustard sauce.
The combination of tender fish and creamy mustard pairs exceptionally well with the simplicity of steamed rice.
How Does Sorshe Ilish Taste?
Sorshe Ilish has a distinct and flavorful taste that combines the natural flavors of Hilsa fish with the pungency of mustard. Here’s a description of the taste profile:
Hilsa Fish: Hilsa fish is known for its delicate and tender flesh. It has a mild, slightly sweet, and buttery taste. The fish has a rich, oily texture that melts in your mouth. The flavor is often described as rich, succulent, and with a subtle hint of the sea.
Mustard: Mustard is known for its pungent, tangy, and slightly spicy taste. The mustard seeds or mustard paste used in Sorshe Ilish bring a unique sharpness and depth to the dish. The mustard flavor can vary in intensity depending on the amount used, but it adds a distinct zing that complements the fish.
Spices and Aromatics: Along with mustard, other spices and aromatics such as turmeric, green chilies, and garlic are often added to the marinade and sauce. These ingredients contribute to the overall flavor profile by adding warmth, subtle heat, and aromatic notes.
Sorshe Ilish Alternatives
If you’re looking for alternatives to Sorshe Ilish, a popular Bengali dish made with Hilsa fish and mustard sauce, here are a few options:
Mustard Fish Curry: You can substitute Hilsa fish with other fish varieties like Rohu or Pomfret and prepare a mustard-based curry. Use ground mustard seeds, mustard oil, turmeric, and other spices to create a flavorful gravy.
Mustard Chicken: If you prefer a non-seafood alternative, you can prepare a mustard-based chicken dish. Marinate chicken pieces with a mixture of mustard paste, yogurt, garlic, ginger, and spices. Cook it in a pan or oven until tender and flavorful.
Mustard Paneer (Cottage Cheese): For a vegetarian alternative, try making a mustard-based dish with paneer (cottage cheese). Make a paste using mustard seeds, green chilies, ginger, garlic, and other spices. Coat the paneer cubes with this paste and either grill or pan-fry them.
Mustard Tofu: Similar to the paneer option, you can substitute tofu for paneer and prepare a mustard tofu dish. Marinate tofu slices with mustard paste, soy sauce, ginger, garlic, and other seasonings. Sauté or bake the tofu until it’s cooked and nicely flavored.
These alternatives offer a similar tangy and spicy flavor profile associated with mustard-based dishes, although the taste and texture may differ slightly from the traditional Sorshe Ilish.
Feel free to experiment with different combinations of spices and ingredients to create your preferred version of the dish.
Recipe Card:
Sorshe Ilish (Mustard Hilsa)
Ingredients
- 500 grams Hilsa Fish (cut into five pieces and cleaned)
- 3 tablespoons Black Mustard Paste (paste made with a pinch of salt and three green chilies to avoid bitterness and strained)
- ½ tablespoon Turmeric Powder
- ½ tablespoon Kashmiri Red Chilies
- ½ tablespoon Black Cumin Seeds
- 7 pieces Green Chilies
- 3 tablespoons Mustard Oil
- Salt to Taste
Instructions
- Begin by marinating the Hilsa fish pieces with salt and turmeric powder. Allow them to marinate for 10 minutes.
- Place a cooking pan on the gas stove and heat it.
- Add mustard oil to the pan and wait until it becomes hot.
- Once the oil is hot, add black cumin seeds and give them a stir.
- Add two green chilies to the pan and let the ingredients sizzle slightly. Reduce the flame to prevent burning.
- Sprinkle half a tablespoon each of turmeric and Kashmiri red chili powder into the pan.
- Pour a small amount of water into the pan and sauté the mixture over low heat.
- After a short while, add the mustard paste to the oil. Avoid excessive stirring to prevent the gravy from turning bitter.
- After 5 minutes, add 1 cup of water to the pan.
- Add some salt and green chilies to the mustard gravy.
- Once the gravy comes to a boil, carefully add the Hilsa fish pieces one by one.
- Cover the pan with a lid and let the fish cook for 10 minutes.
- Remove the lid and gently turn the fish pieces upside down.
- Cover the pan again and let it cook for an additional 5 minutes.
- Once the fish is well cooked, reduce the flame further and add 1 tablespoon of mustard oil. This final addition of mustard oil will infuse the dish with a strong and distinct aroma.
- Turn off the gas stove and cover the pan again, allowing the flavors to meld for another 5 minutes, ensuring the strong flavor of the mustard oil is retained.
- Transfer the Sorshe Ilish to a serving bowl and it is ready to be enjoyed.
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Notes
Nutrition Info (Estimation Only)
Conclusion
Sorshe Ilish is a popular Bengali dish made with Hilsa fish and a tangy mustard sauce. It is known for its unique and delicious flavor.
While there are alternatives available using different proteins like chicken, paneer, or tofu, they may not completely replicate the taste and texture of the original dish.
However, these alternatives can still provide a similar tangy and spicy experience. Experimenting with different ingredients and spices can help you create a dish that suits your preferences.
