All About Shorshe Ilish Recipe

Shorshe Ilish, a classic Bengali delicacy, is a delectable dish that combines the rich flavor of hilsa fish with the pungent and aromatic taste of mustard seeds. To prepare this dish, hilsa fish pieces are marinated with turmeric and salt before being lightly fried until golden. A paste is then made by blending mustard seeds, green chilies, and a touch of turmeric. The marinated fish is gently simmered in this mustard paste along with water and a pinch of sugar, allowing the flavors to infuse and the gravy to thicken.

The dish is characterized by its robust mustard aroma and the tender, flaky texture of the hilsa fish. Shorshe Ilish is often enjoyed with steamed white rice, allowing the mustard-spiked gravy to perfectly complement the fish’s natural taste. This dish holds a significant place in Bengali cuisine and is often prepared during special occasions and festivals. Its unique combination of flavors makes Shorshe Ilish a must-try for those seeking an authentic taste of Bengali culinary artistry.

Ingredients Of Shorshe Ilish Recipe:

• 4-6 pieces of hilsa fish
• 3 tablespoons mustard seeds
• 2 green chilies
• 2 tablespoons mustard oil
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1 tablespoon yogurt (optional)
• 1 teaspoon sugar (optional)
• Fresh coriander leaves for garnishing

Step By Step Instructions Of Shorshe Ilish Recipe:

Step 1: Preparing Mustard Paste

1. Soak the mustard seeds in warm water for about 20-30 minutes.
2. Drain the water and blend the soaked mustard seeds along with green chilies, a pinch of salt, and a little water to form a smooth paste.
3. Set the mustard paste aside.

Step 2: Preparing the Fish

1. Clean the hilsa fish pieces thoroughly and rub them with turmeric and a pinch of salt.
2. Heat a pan and add mustard oil. Once the oil is heated, lightly fry the fish pieces on both sides until they turn golden. Be gentle while flipping to prevent the delicate fish from breaking.
3. Remove the fish from the pan and set them aside.

Step 3: Making the Shorshe Ilish Curry

1. In the same pan, add a bit more mustard oil if needed. Heat the oil and add the mustard paste. Stir well and cook for a few minutes until the raw smell of the mustard disappears.
2. Add turmeric powder, red chili powder, and a pinch of salt. Mix the spices well with the mustard paste.
3. If using yogurt, you can add it at this stage to mellow down the pungency of the mustard.
4. Add about 1 cup of water to the mixture, adjust the consistency of the gravy according to your preference.
5. Let the gravy simmer for a few minutes, allowing the flavors to meld together.
6. Add sugar to balance the flavors, if desired.

Step 4: Adding the Fish and Finalizing

1. Gently slide the fried fish pieces into the simmering gravy.
2. Coat the fish with the mustard gravy carefully, ensuring not to break the pieces.
3. Cover the pan and let the fish cook in the gravy for about 5-7 minutes on low heat, allowing the fish to absorb the flavors.
4. Once the fish is cooked through and the gravy has thickened, turn off the heat.

Step 5: Garnishing and Serving

1. Transfer the Shorshe Ilish to a serving dish.
2. Garnish with chopped coriander leaves for a fresh touch.
3. Serve the Shorshe Ilish hot with steamed rice, which complements the rich flavors of the dish.

Enjoy your homemade Shorshe Ilish, savoring the perfect blend of mustard and hilsa fish that Bengali cuisine is renowned for!