Ingredients

• 6–8 ilish (hilsa) fish pieces
• 4 tbsp mustard oil
• ½ cup water

• 3 tbsp yellow mustard seeds
• 1 tbsp black mustard seeds
• 3–4 green chillies
• Water, as needed for grinding

• ½ tsp turmeric powder
• Salt to taste

Instructions

1. Ingredients: follow the list.
2. Clean and Marinate the Fish: Wash hilsa pieces gently and marinate with turmeric and salt. Rest for 10 minutes.
3. Soak Mustard Seeds: Soak yellow and black mustard seeds in warm water for 15 minutes to reduce bitterness.
4. Grind Mustard Paste: Grind soaked mustard seeds with green chillies into a smooth paste, adding minimal water.
5. Heat Mustard Oil: Heat mustard oil in a pan until it just begins to smoke, then lower the heat.
6. Add Mustard Paste: Add mustard paste to the oil and cook on low flame until the raw aroma disappears.
7. Add Fish Pieces: Gently place marinated fish pieces into the gravy. Add water and adjust salt.
8. Simmer Gently: Cover and cook on low heat for 8–10 minutes until fish is cooked and gravy thickens.
9. Finish & Serve: Drizzle a little raw mustard oil on top and serve hot with steamed rice.

Why You’ll Love This Recipe

• Authentic Bengali classic
• Bold mustard flavour
• Minimal ingredients, maximum taste
• Perfect monsoon comfort food
• Pairs beautifully with plain rice

Common Mistakes

• Grinding mustard without soaking
• Cooking on high flame
• Overhandling the fish
• Using refined oil instead of mustard oil

Variations

Bhapa Shorshe Ilish: Steamed version for lighter taste.
With Poppy Seeds: Add posto paste for richness.
Less Spicy: Reduce green chillies.

Personal Note

Shorshe ilish was my introduction to the magic of mustard-based cooking. The first time I tasted it, the flavour stayed with me for days. It taught me how simplicity can be incredibly powerful.