How to Prepare a Bengali Spicy Fish Dish: Shorshe Ilish

Shorshe Ilish, or Hilsa fish in mustard sauce, is a beloved Bengali dish that combines rich flavors and spices to create a delightful culinary experience. In this detailed recipe, we will guide you through the process of making this traditional Bengali fish dish.

Ingredients

4 pieces of Hilsa fish or any firm white fish 3 tablespoons black or yellow mustard seeds 2 tablespoons poppy seeds (optional) 3-4 green chilies, adjust to taste 1 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) 4-5 tablespoons mustard oil Salt, to taste Water, as needed

Instructions

Preparing the Mustard Paste

Soak the mustard seeds and poppy seeds (if using) in warm water for about 15-20 minutes. Drain and blend them with 2-3 green chilies and a pinch of salt, adding a little water to make a smooth paste.

Marinating the Fish

Rub the fish pieces with turmeric powder and salt. Allow them to marinate for about 15-20 minutes.

Heating the Oil

In a pan, heat the mustard oil until it starts smoking. Note: Heating the oil to smoke point is important for flavor and to reduce its pungency. Once it’s hot, reduce the heat.

Frying the Fish

Gently place the marinated fish pieces in the hot oil. Fry them for about 2-3 minutes on each side until they are partially cooked. Remove and set aside.

Cooking the Mustard Sauce

Return to the same oil and add the mustard paste, stirring well. Add red chili powder and more salt if needed. Cook for about 2-3 minutes until the raw smell of the mustard disappears. Add a little water to adjust the consistency of the sauce.

Combining Fish and Sauce

Gently place the partially cooked fish pieces back into the pan. Add slit green chilies for extra heat. Simmer on low heat for about 5-7 minutes until the fish is fully cooked and has absorbed the flavors.

Serving

Shorshe Ilish is best served hot with steamed rice. Opt for plain white rice to balance the spiciness of the dish.

Tips

Choosing Fish Varieties: If Hilsa is not available, you can use other varieties such as Rohu or any firm white fish. Adjusting Spices: You can adjust the number of green chilies and the amount of red chili powder based on your spice tolerance. Including Poppy Seeds: Poppy seeds can be added to the mustard paste for creaminess and depth. Feel free to include them if you have them on hand.

Enjoy your authentic Bengali spice-rich fish dish, Shorshe Ilish, and relish the flavors that make this cuisine so special.