Degchi
Shorshe Ilish (Hilsa in Mustard Sauce)
Serves 4 · Total 35 min · Prep 15 min · Cook 20 min
Photo: Billjones94 / CC BY-SA 4.0
Hilsa, Bangladesh's national fish, simmered gently in a sharp mustard seed and mustard oil gravy with turmeric and green chilli. The fish is never fried first, so the delicate flesh stays soft. This is the most celebrated dish of Bengali cuisine, usually eaten with plain rice.
Quick answer: 35 min in total · serves 4 · main ingredients: Hilsa fish, Mustard seeds, Mustard oil, Turmeric · amounts in metric and US
Ingredients
- 600 g 1.3 lb Hilsa fish, cut into steaks
- 3 tbsp 3 tbsp Mustard seeds, soaked and ground to a paste with 2 green chillies
- 4 tbsp 4 tbsp Mustard oil
- 1 tsp 1 tsp Turmeric
- 4 pc 4 pc Green chilli, slit
- to taste to taste Salt
Steps
Timers run only while this tab is open. The Degchi app keeps them running on a locked phone.
- Rub the fish steaks gently with turmeric and a little salt; set aside.
- Soak the mustard seeds in cold water for 15 minutes, then grind them with 2 green chillies, a pinch of salt and a splash of cold water into a coarse paste. Do not over-grind or use warm water, or the paste turns bitter.⏱ Soaking the mustard · 15 min
- Heat the mustard oil in a flat pan until it just starts to smoke, then lower the heat.⏱ Heating the oil · 2 min
- Add the mustard paste and a splash of water; simmer for 2 minutes without browning it.⏱ Cooking the mustard paste · 2 min
- Add a cup of hot water, salt and the 2 remaining green chillies, slit lengthwise; bring to a gentle boil.
- Gently slide in the fish steaks in a single layer; do not stir hard, just shake the pan.
- Cover and simmer gently until the fish is just cooked through and the oil floats on top. Take it off the heat and drizzle over a spoon of raw mustard oil.⏱ Simmering the fish · 8 min
Cook this in the app — get Degchi on Google Play
Get it on Google PlayNot sure you have everything? Check this against your pantry
Frequently asked questions
How long does Shorshe Ilish (Hilsa in Mustard Sauce) take?
35 minutes in total: about 15 minutes of prep and 20 minutes of cooking.
Is Shorshe Ilish (Hilsa in Mustard Sauce) hard to make?
Degchi rates it medium. The method has 7 steps, and 4 of them have a timer you can start on this page.
How many people does Shorshe Ilish (Hilsa in Mustard Sauce) serve?
This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.
Is Shorshe Ilish (Hilsa in Mustard Sauce) halal, vegetarian or eggless?
It is marked halal in our recipe data. It is not vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Shorshe Ilish (Hilsa in Mustard Sauce)?
Everyday staples that Degchi counts as pantry basics: turmeric, salt. Spice-box items: mustard seeds. Fresh items you will probably need to buy: hilsa fish, green chilli. Lentils, grains and other dry goods: mustard oil.
Any tips for making Shorshe Ilish (Hilsa in Mustard Sauce)?
Hilsa is bony, so keep the steaks whole and shake the pan instead of stirring. Dropping the fish into a gravy that is already boiling gently, rather than a cold one, keeps the steaks from breaking. Variants: for bhapa ilish, mix the paste with mustard oil and turmeric, coat the fish and steam it in a sealed box for about 15-20 minutes. Some cooks add a pinch of sugar to the paste or temper kalonji (nigella) in the oil first; both are common.
Notes and questions
No notes yet. Ask a question about this recipe, share a tip, or tell us if something needs fixing. Our team reads every note before it appears.
Ask a question or add a note
This recipe in other languages
Used in these posts
Maach Bhaja: Crisp Bengali Fried Fish, Step by Step
Fried fish steaks with only four seasonings. The timings from our recipe, the dry-fish rule that prevents splatter, and what to change if your fish is frozen.
Macher Jhol: Why Fish Breaks Apart or Smells Strong
The fish breaks when it is stirred, boiled hard or put in too early. A quick shallow fry, a thin gravy and a 3-minute finish keep the steaks whole and the smell mild.
Why Is My Mustard Paste Bitter? Shorshe Bata Fixes
Mustard seed paste turns bitter when it gets warm, gets over-ground or sits too long. Our shorshe ilish method shows the cold-water routine that avoids it.
Aloo Posto Recipe: Poppy Seed Paste Without the Grit
Aloo posto has six ingredients and one hard step: grinding poppy seeds smooth. Here is how to soak, grind and cook the paste so the potatoes come out creamy, not sandy.
Hilsa Substitutes Abroad: What to Use for Shorshe Ilish
Fresh hilsa is hard to find and expensive outside Bengal. Several fish can carry the mustard sauce. None is identical, and it is better to say so.
How to Use Mustard Oil in Cooking: A Plain Guide
Mustard oil smells sharp and does odd things when you pour it in cold. This guide covers heating it, using it raw, which of our recipes need it, and how to read the label on your bottle.
Cooking terms in this recipe: Mustard oil
