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Bengali shorshe ilish with hilsa fish in a golden mustard sauce and green chilies on a simple ceramic plate.

Bengali Shorshe Ilish

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Hilsa fish gently simmered in a bright Bengali mustard sauce with green chilies and nigella seeds.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Bangladeshi
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Mustard Sauce
  • 2 tbsp yellow mustard seeds soaked in warm water for 15 minutes
  • 1 tbsp black mustard seeds soaked with the yellow mustard
  • 1/2 cup water for blending
  • 1/2 tsp turmeric
  • 1 tsp salt
Fish and Curry
  • 1 1/2 lb hilsa steaks or another firm oily fish cut into steaks
  • 1/2 tsp turmeric for the fish
  • 1 tsp salt for the fish
  • 3 tbsp mustard oil
  • 1 tsp nigella seeds
  • 4 whole green chilies slit lengthwise
  • 2 cups steamed white rice for serving

Equipment

  • Wide shallow skillet
  • Blender or mortar
  • Chef's knife
  • Rice cooker or saucepan

Method
 

Blend the Mustard:
  1. Drain the soaked mustard seeds. Blend them with the water, turmeric, and salt until mostly smooth, leaving a little natural texture. Set aside.
Season and Sear the Fish:
  1. Rub the fish with the turmeric and salt. Heat 1 tablespoon of mustard oil in a wide skillet and sear the fish for 1 minute per side. Transfer to a plate.
Cook the Mustard Curry:
  1. Add the remaining mustard oil and the nigella seeds. When they sizzle, pour in the mustard mixture and cook for 2 minutes.
  2. Add the green chilies and 1/2 cup water. Bring to a gentle simmer.
Finish:
  1. Nestle the fish into the sauce. Cover and simmer gently for 8 to 10 minutes, turning once, until the fish is just cooked and the sauce is fragrant. Serve with rice.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 36gFat: 20gSaturated Fat: 4gCholesterol: 105mgSodium: 760mgFiber: 3gSugar: 1g

Notes

  • Do not boil the mustard sauce hard, which can make the mustard taste harsh.
  • Hilsa has fine bones; serve carefully and warn diners who are unfamiliar with the fish.