Shorshe IlishHilsa in Mustard Sauce

Name: Shorshe Ilish (Hilsa in Mustard Sauce)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Bangladesh
Ingredients: 800 g Hilsa (cut into steaks); 35 g Mustard Seeds; 15 g Poppy Seeds; 120 ml Water (warm); 4 pcs Green Chili (slit); 2 g Turmeric Powder; 6 g Turmeric Powder; 3 g Salt; 7 g Salt; 60 ml Mustard Oil; 380 ml Water

Hilsa is gently poached in a sharp mustard sauce that is earthy, aromatic, and unmistakably Bengali. The fish stays delicate while green chili and mustard oil give the gravy its clean heat and signature depth.

Prep

20m

Cook

20m

Serves

Estimated

Nutrition

Per serving

698kcal

Calories

47g

Protein

55g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

800g
Hilsa (cut into steaks)

Paste

35g
Mustard Seeds
15g
Poppy Seeds
120ml
Water (warm)

Curry

4pcs
Green Chili (slit)

Fish

2g
Turmeric Powder

Curry

6g
Turmeric Powder

Fish

3g
Salt

Curry

7g
Salt
60ml
Mustard Oil
380ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Soak the mustard seeds and poppy seeds in the warm water for 15 minutes, then grind them into a smooth paste.
02
Rub the hilsa with the salt and turmeric powder and let it stand while you start the curry.
03
Heat the mustard oil in a wide pan over medium heat until it reaches about 160°C (320°F). Lower the heat, stir in the mustard paste, and cook gently for about 2 minutes without letting it catch.
04
Add the turmeric powder, salt, and water. Stir well and bring the sauce to a gentle simmer at about 95°C (205°F).
05
Slide in the hilsa and green chilies. Cover and cook gently until the fish reaches 63°C (145°F) and the oil rises slightly to the surface.
06
Rest the curry off the heat for 5 minutes before serving.

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