Bengali Shorshe Ilish Recipe (Hilsa Fish in Mustard Gravy)

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Bengali Shorshe Ilish Recipe: Bengali Shorshe Ilish is a popular fish dish in the Bengali cuisine of Eastern India and Bangladesh. It is made with Hilsa fish cooked in a mustard seed paste gravy. Shorshe Ilish is a popular Bengali dish made with Hilsa fish and mustard paste. It is a spicy, tangy, and flavorful dish that is a favorite among Bengalis.

Bengali Shorshe Ilish Recipe
Bengali Shorshe Ilish Recipe

Bengali Shorshe Ilish Recipe

here’s a recipe for Bengali Shorshe Ilish:

Ingredients:

  • 4 pieces of Hilsa fish (Ilish Maach)
  • 1/2 cup mustard paste (shorshe bata)
  • 1/2 tsp turmeric powder (holud guro)
  • 1 tsp red chili powder (lal shukno guro)
  • 1 tsp salt (lobon)
  • 1/2 cup mustard oil (shorshe tel)
  • 2 green chilies (kacha lanka)
  • 1/2 cup water (paani)

Instructions:

  1. Clean the Hilsa fish (Ilish Maach) and marinate it with 1/2 tsp turmeric powder (holud guro) and 1 tsp salt (lobon) for 10-15 minutes.
  2. In a bowl, mix 1/2 cup mustard paste (shorshe bata), 1 tsp turmeric powder (holud guro), 1 tsp red chili powder (lal shukno guro), and 1/2 tsp salt (lobon). Add 1/2 cup water (paani) and mix well.
  3. Heat 1/2 cup mustard oil (shorshe tel) in a pan. When the oil starts smoking, add 2 slit green chilies (kacha lanka) and fry for a few seconds.
  4. Add the mustard paste mixture to the pan and stir for 2-3 minutes.
  5. Add the marinated Hilsa fish (Ilish Maach) to the pan and cook for 10-12 minutes on low flame.
  6. Once the fish is cooked, turn off the heat and let it rest for a few minutes.
  7. Your Bengali Shorshe Ilish is now ready to serve! Serve hot with steamed rice.

Tips:

  • Use fresh Hilsa fish (Ilish Maach) for the best results.
  • Make sure to marinate the fish properly before cooking.
  • Adjust the spice levels according to your preference.
  • Use mustard oil (shorshe tel) for an authentic taste.
  • You can garnish the dish with coriander leaves (dhonay pata) for added flavor.

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