Shorshe Ilish captures the essence of Bengal monsoons. Ilish, or Hilsa, is a cherished fish relished predominantly during these rainy months, holding a special place in the hearts of Bengali gourmands. On the other hand, shorshe, meaning mustard, is a staple ingredient that graces many a Bengali dish with its pungent charm. The fusion of these two iconic ingredients culminates in a dish that not only tantalizes the taste buds but also beautifully encapsulates the rich tapestry of Bengali culture and gastronomy. Beyond its taste, the dish tells a story of traditions, rainy afternoons, and the joys of a meal shared with loved ones.
Shorshe Ilish
Ingredients
For the Fish Marinade + Fry:
- Ilish/Hilsa fish: 2 pieces (for the gravy)
- Turmeric powder (haldi): 1 tsp
- Salt, to taste
- Mustard oil, for frying
For the Gravy Paste:
- Yellow mustard seeds (soaked): 2 tbsp
- Black mustard seeds (soaked): 1 tbsp
- Poppy seeds (soaked): 1 tbsp
- Fresh coconut: 6-7 chunks
- Green chillies (adjust according to heat preference), cut: 3-4
- mustard oil: 1 tbsp
For the Gravy:
- Mustard oil: 2-3 tbsp
- Nigella seeds (kalonji/kalo jeere): ½ tsp
- Turmeric powder (haldi): 1 tsp
- Green chillies: 2 slit
- Salt, to taste
Method:
- Marinating and Frying the Fish:
- Rub the Ilish/Hilsa fish with turmeric and salt.
- Heat mustard oil until it smokes.
- Fry the fish for 2-3 minutes on each side. Once done, set aside.
- Preparing the Gravy Paste:
- Soak the mustard and poppy seeds for at least 30 minutes prior to grinding. This step helps remove any bitterness from the mustard.
- In a blender, combine soaked yellow mustard seeds, black mustard seeds, poppy seeds, coconut, green chillies, mustard oil, and salt. Blend into a smooth paste.
- Making the Gravy:
- In the same kadai (or pan), heat mustard oil and temper with nigella seeds.
- Add the freshly blended mustard paste and stir for a minute.
- Incorporate the turmeric powder followed by a cup of warm water. Bring this mixture to a boil.
- Introduce the slit green chillies and salt. Gently place the fried Ilish/Hilsa into the gravy, ensuring it’s well-coated.
- Cover the kadai and let the fish simmer in the gravy for approximately 5 minutes, or until you observe the oil separating from the mixture.
Finish the dish with a drizzle of mustard oil. Best served with steaming hot rice. Enjoy!
Watch this recipe here – Shorshe Ilish
A seasoned communications professional, Riya has 4 years of expertise in marketing and events. Over the last 2 years, she has collaborated with a diverse array of content creators, an experience that inspired her to delve into content creation herself. She’s always been fascinated by the intricacies of food and its preparation. After moving away from her hometown, she recognized her profound connection to Bengali cuisine, which she believes transcends the common stereotype of “maach bhaat”. Passionate about exploring the culinary treasures of her culture and beyond, she is a true food aficionado with a penchant for global flavors.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.