Shorshe Ilish: Hilsa cooked in a mustard sauce

There are few dishes as deeply woven into Bengali identity as Shorshe Ilish — hilsa fish steamed in a sharp, golden mustard sauce. It’s a monsoon delicacy, made when fresh hilsa floods the markets and families gather over plates of steaming rice. The pungency of mustard, the richness of the fish, and the fragrance of mustard oil come together in a dish that’s as emotional as it is delicious. Simple in ingredients, but steeped in tradition, Shorshe Ilish is not just food — it’s memory.

Ingredients

To marinate the fish:

• 4 large hilsa (ilish) fish pieces (approx. 110 g each)
• 1 tsp salt
• 1 tsp turmeric powder

For the mustard paste:

• 2 tbsp yellow mustard seeds
• 1 tbsp black mustard seeds
• 2–3 green chillies
• A pinch of salt
• ¼ cup water

For the mustard sauce:

• ½ tsp nigella seeds (kalojire)
• 1 green chilli (for tempering)
• 4–5 green chillies (whole or slit)
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 4 tbsp mustard oil (for cooking)
• 1 cup water (adjust for desired consistency)
• 1 tsp mustard oil (to drizzle at the end)

Method

1. Prep the Fish
   Rinse and clean the hilsa pieces gently. Marinate with salt and turmeric. Set aside for 30 minutes while you prepare the sauce base.
2. Make the Mustard Paste
   Soak the yellow and black mustard seeds in water for 15 minutes. Drain, then blend them with 2–3 green chillies, a pinch of salt, and ¼ cup water to make a smooth paste. Set aside.
3. Start the Sauce
   Heat a pan until dry. Add a few tablespoons mustard oil and let it heat until it just begins to smoke. Add nigella seeds and one green chilli, letting them crackle.
4. Cook the Mustard Sauce
   Add the mustard paste and sauté for 1–2 minutes on medium heat. Stir in turmeric powder, red chilli powder, and salt. Lower the heat and cook for 3–4 minutes until the oil separates from the mix.
5. Add the Fish
   Gently slide in the marinated hilsa pieces. Cook each side for about 3 minutes, taking great care when flipping — hilsa is famously fragile.
6. Simmer the Sauce
   Pour in ¾ cup water and give the pan a gentle swirl. Add the remaining green chillies, cover, and let it come to a boil. Then reduce the heat and simmer for 8–9 minutes. Flip the fish once during this time.
7. Finish and Serve
   Turn off the heat. Drizzle a teaspoon of raw mustard oil over the top for that signature punch. Serve hot with plain steamed rice.