How to Make Traditional Bengali Shorshe Ilish (Hilsa in Mustard Sauce)
If you’ve ever explored the depths of Bengali cuisine, you know that Shorshe Ilish holds a place of unparalleled pride. This dish, made with the iconic Hilsa fish and pungent mustard sauce, is a flavorful masterpiece that’s simple yet sophisticated. Let’s dive into the step-by-step process of making this classic dish that pairs beautifully with steamed rice.
Ingredients For the Fish:
- 6 pieces of Hilsa fish (ilish machh) – The centerpiece of this recipe, known for its soft texture and rich taste.
- 1 tsp turmeric powder – For a vibrant color and subtle flavor.
- 1 tsp salt – To season the fish.
For the Mustard Sauce:
- 2 tbsp yellow mustard seeds – Soaked and blended into a smooth paste for the signature tang.
- 2 green chilies – Adds a gentle heat to the dish.
- ½ cup mustard oil – Infuses the dish with its distinctive aroma and flavor.
- 1 tsp kalonji (nigella seeds) – A spice that adds earthy and nutty notes.
- ½ cup water – To adjust the sauce consistency.
- Salt to taste
Step-by-Step Recipe
Step 1: Prep the Fish
Rub the Hilsa pieces with turmeric and salt. Let them rest for 15 minutes. This step helps enhance the flavor of the fish and remove any raw odor.
Step 2: Prepare the Mustard Paste
Soak the mustard seeds in warm water for 10-15 minutes. Blend the seeds with green chilies and a little water to create a smooth paste. This ensures a pungent yet mellow flavor in the dish.
Step 3: Lightly Fry the Fish
Heat mustard oil in a pan until it begins to smoke slightly. Lower the heat and fry the fish pieces lightly—just 2 minutes on each side. Remove and set aside. Light frying locks in the flavor while keeping the fish tender.
Step 4: Make the Sauce
In the same pan, add the kalonji seeds and let them crackle for a few seconds. Stir in the mustard paste and cook on low heat for about 2-3 minutes. Be careful not to overcook, as mustard can turn bitter.
Step 5: Simmer the Fish
Add water to the pan and mix well to form a sauce. Gently slide in the fried fish pieces. Cover the pan and let the dish simmer for 5-7 minutes, allowing the fish to soak in the flavors of the mustard sauce.
Step 6: Finish with a Mustard Oil Drizzle
Before serving, drizzle a little raw mustard oil over the dish. This final touch elevates the aroma and authenticity of the recipe.
Tips and Serving Suggestions
- Serve Shorshe Ilish with plain steamed rice for a traditional Bengali meal.
- Use Gobindobhog rice if you want to make the meal extra special.
- To balance the mustard’s pungency, soak the seeds longer or blend them with a pinch of salt.
- If fresh Hilsa isn’t available, you can use other oily fish like mackerel or salmon, but the flavors will differ slightly.
Health Benefits
- Hilsa fish is rich in Omega-3 fatty acids, which are excellent for heart health and brain function.
- Mustard seeds contain antioxidants and have anti-inflammatory properties.
- Mustard oil aids digestion and is a staple in Bengali cooking for its unique flavor and health benefits.
Conclusion
Shorshe Ilish is not just a dish; it’s an emotion for Bengalis worldwide. The simplicity of its preparation highlights the natural flavors of Hilsa and mustard, making it a timeless classic. Try this recipe and let it transport you straight to the heart of Bengal!
