Shorshe illish | How to make Shorshe illish - by foodogger

Shorshe illish

Shorshe ilish aka ilish shorshe recipe is a pure Bengali delicacy and one of the most popular and beloved hilsa fish recipes which are frequently prepared in every Bengali house. Any reputed Bengali restaurant’s menu card and occasion are incomplete without this mustard piece. Ilish macher shorshe bata is a signature dish that has been filling immense pleasure and comfort in every Bengali’s life for ages. In this preparation, hilsa fish slices are cooked in mustard paste with a lot of green chillies and a drizzle of mustard oil. It is always accompanied by hot steamed rice.

INGREDIENTS:-

To marinate the hilsa fish

• 4 large Hilsa fish pieces, 110 grams each piece
• 1 teaspoon salt
• 1 teaspoon Turmeric powder (Haldi)

For the Mustard Paste

• 2 tablespoons yellow Mustard seeds (Shorshe)
• 1 tablespoon black Mustard seeds (Kalo shorshe)
• 2-3 green Chillies
• A pinch of Salt
• ¼ cup Water, to make a smooth paste
  

Other ingredients for the Gravy

• ½ teaspoon Nigella seeds (Kalojire)
• 1 green Chilli for tempering
• 4-5 green Chillies for the gravy
• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon red Chilli powder (Mirchi powder)
• Salt to taste
• 4 tablespoons Mustard oil for cooking
• ¾ cup of Water for gravy (Quantity can be varied as per desired consistency)
• 1 teaspoon Mustard oil to drizzle at the final stage
  

INSTRUCTIONS:-

Cut and clean the hilsa fish pieces and wash gently with water.

Marinate the hilsa fish pieces with 1 teaspoon salt, and 1 teaspoon turmeric powder and keep them aside for 30 minutes.

On the other hand, soak 1 tablespoon black mustard seeds, 2 tablespoons yellow mustard seeds in water for 15 minutes and then drain the excess water.

Transfer the soaked mustard seeds into a jar of a mixer grinder. Add 2-3 green chillies, a pinch of salt, and ¼ cup of water into the jar and close the lid. Grind it to a smooth paste. Keep it aside.

Put a pan on flame and allow it to become completely dry. Add 4 tablespoons of Mustard oil into the pan and wait until the oil is hot.

Add ½ teaspoon nigella seeds, and 1 green chilli into the pan and let them crackle.

Add the mustard paste (Step 4) into the pan and cook it on a medium flame for 1-2 minutes.

Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook the masala on low flame for another 3-4 minutes till the masala releases oil.

Now add the marinated hilsa pieces (Step 2) into the pan and cook for 3 minutes on each side. Hilsa fish is very soft be very careful during the time flipping the pieces.

Add ¾ cup of water into the pan and give a gentle stir.

Add 4-5 green chillies and cover the pan. Cook it on high flame until the gravy starts boiling.

Put the flame on low and cook it for another 8-9 minutes. Flip the hilsa pieces once in between during this time.

Switch off the flame and drizzle 1 teaspoon of mustard oil on the top.

Shorshe ilish is ready to serve now.