Sorshe Ilish (Mustard Hilsa)
Sorshe Ilish, also known as Hilsa Mustard, is a traditional Bengali dish that combines two iconic ingredients: Hilsa fish (Ilish in Bengali) and mustard (Sorshe in Bengali).
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
- Marinate the Hilsa fish pieces with salt and turmeric powder. Leave them for 10 minutes.
- Put a cooking pan on the gas stove and turn it on.
- Pour mustard oil into the pan.
- When the oil is hot, add black cumin seeds.
- Stir a little and add two green chilies.
- The ingredients will start fluttering. Reduce the flame.
- Add ½ tbl spoon each of turmeric and Kashmiri red chili powder.
- Add a little amount of water.
- Sauté on a low flame.
- After a little while, add mustard paste to the oil. Don’t stir too much as the gravy will turn bitter.
- After 5 minutes, pour 1 cup of water into the pan.
- After a while, add some salt and the green chilies.
- Once the curry comes to a boil, add the Hilsa fish pieces one by one.
- Put a lid on the pan and leave it to cook for 10 minutes.
- Remove the lid and turn the fish pieces upside down.
- Put the lid on and leave it for 5 minutes.
- 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.
- 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.
- Transfer Sorshe Ilish to a bowl. Serve it hot along with plain steamed rice.
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Notes
I always use fresh Hilsa fish. The fresh smell will enhance the flavor of the dish.
Though you need not marinate the fish, I recommend it with the mustard paste for half an hour. This allows proper blending of the spices with the fish.
It is better to use a mustard paste made at home from black or yellow mustard seeds instead of the store-bought variant. Homemade paste will enhance the freshness and taste of the dish.
Fry the fish if you wany a crispy texture or bake in the oven as a healthier alternative. option. However, the best and traditional method of this recipe is steaming the fish.
Adjust the quantity of mustard paste according to your taste preference. Make sure it does not overpower the taste and flavor of the fish.
Nutrition Info (Estimation Only)
Nutrition Facts
Sorshe Ilish (Mustard Hilsa)
Amount per Serving
Calories
273
Calories from Fat 180
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
60
mg
20
%
Sodium
808
mg
35
%
Potassium
420
mg
12
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
20
g
40
%
Vitamin A
340
IU
7
%
Vitamin C
2
mg
2
%
Calcium
84
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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