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Bangladeshi shorshe ilish, thick pieces of hilsa fish in a golden mustard sauce with green chiles, mustard oil, and steamed rice on a simple plate in soft natural light.

Bangladeshi Shorshe Ilish (Hilsa in Mustard Sauce)

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Tender hilsa fish gently simmered in a bright, pungent mustard sauce with green chiles.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Bangladeshi
Calories: 585
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Mustard fish
  • 1 1/2 lb hilsa steaks cut into 4 pieces
  • 3 tbsp yellow mustard seeds soaked in warm water for 15 minutes
  • 1 tbsp black mustard seeds soaked with the yellow mustard
  • 1/2 cup warm water for blending the mustard
  • 1/2 tsp ground turmeric
  • 1 1/4 tsp fine salt divided
  • 3 tbsp mustard oil divided
  • 4 green chiles slit lengthwise 4
  • 1/2 cup water for the pan
  • 4 cups cooked white rice to serve

Equipment

  • Shallow skillet with lid
  • Small blender or mortar
  • Mixing bowl
  • Fish spatula
  • Rice cooker or saucepan

Method
 

Prepare the fish and mustard:
  1. Pat the hilsa dry and rub it with the turmeric and 1/2 teaspoon of the salt. Set aside for 10 minutes.
  2. Blend the soaked mustard seeds with the warm water until mostly smooth. Strain only if the mixture contains large husks.
  3. Heat 1 tablespoon of mustard oil in a shallow skillet. Briefly sear the fish for 1 minute per side, then transfer it to a plate.
Simmer and serve:
  1. Add the remaining mustard oil to the skillet. Pour in the mustard paste, remaining salt, green chiles, and 1/2 cup water. Bring to a gentle simmer.
  2. Nestle the fish into the sauce, cover, and simmer gently for 8 to 10 minutes, turning once, until the fish is just cooked through.
  3. Rest for 2 minutes, then serve the shorshe ilish with hot steamed rice and spoon the mustard sauce over the top.

Nutrition

Calories: 585kcalCarbohydrates: 49gProtein: 37gFat: 25gSaturated Fat: 5gCholesterol: 110mgSodium: 760mgFiber: 2gSugar: 1g

Notes

  • Mustard oil is essential to the characteristic aroma; warm it until it shimmers but do not let it smoke heavily.
  • Hilsa has fine bones, so serve carefully and avoid breaking the steaks apart.