Authentic Bengali Shorshe Ilish Recipe: A Traditional Delight

Ingredients

500 grams of Ilish (Hilsa) fish
2 tablespoons of mustard seeds
1 tablespoon of poppy seeds (optional)
4-5 green chillies
1/2 teaspoon of turmeric powder
Salt to taste
1/2 teaspoon of nigella seeds (Kalonji)
1/2 cup of mustard oil
1/4 cup of warm water

Steps and instructions

Clean the Ilish fish pieces and rub them with salt and half of the turmeric powder. Keep them aside for 10-15 minutes.
Make a smooth paste of mustard seeds, poppy seeds (if using), and 1-2 green chillies by adding a little water to them. Ensure that the paste is neither too thick nor too watery.
Heat the mustard oil in a pan till it starts smoking. Reduce the flame to medium. Add nigella seeds and let them sizzle for a few seconds.
Add the remaining turmeric powder and the mustard-poppy seed paste to the oil. Stir well and cook for 2-3 minutes on a medium flame.
Add salt to taste and the warm water to the mixture in the pan. Stir and let it boil for a minute.
Gently slide in the Ilish fish pieces. Cook on a medium flame for about 5 minutes. Cover the pan and let it simmer on a low flame for another 10 minutes.
Once the fish is cooked and the gravy is slightly thickened, turn off the flame. Add the slit green chillies on top for added flavor.
Let the dish rest for a few minutes before serving so that the flavors are well absorbed.
Shorshe Ilish is typically served with steamed rice for the best taste.

Tools for making

Pan - A deep-bottomed pan to cook the fish curry.
Grinder or Blender - To make a smooth paste of mustard seeds and poppy seeds.
Knife - For cleaning and cutting the Ilish fish.
Spatula - To stir and mix the ingredients while cooking.
Measuring Spoons - To accurately measure the quantities of spices.
Cover or Lid - To cover the pan while simmering the fish curry.
Bowl - To soak the mustard seeds and poppy seeds before grinding.
Slotted Spoon - To transfer the cooked fish pieces from the curry to a serving dish.

Recipe variations

Use boneless Ilish fish fillets instead of whole fish for convenience.
Add a pinch of sugar to balance the flavors.
Replace mustard oil with vegetable oil for a milder taste.
Add a teaspoon of yogurt or coconut milk to the gravy for a creamy texture.
Add finely grated coconut to the mustard-poppy seed paste for a richer flavor.
Add a dash of lemon juice or tamarind pulp for a tangy twist.
Include a handful of chopped coriander leaves for added freshness.
Replace green chillies with red chilli powder for a spicier version.
For a vegetarian option, replace the fish with firm tofu or paneer (Indian cottage cheese) and adjust cooking time accordingly.

Recipe overview

Shorshe Ilish is a traditional Bengali dish that boasts a unique combination of flavors. This recipe predominantly features Ilish, or Hilsa fish, as its star ingredient and is cooked in a deliciously robust mustard sauce, Shorshe, which gives the dish its name. This recipe is not only easy to prepare but it also offers a medley of flavors ranging from the potent mustard to the subtle heat from green chillies, all mellowed down by the tenderness of the Ilish fish. This dish is perfect for any seafood lover looking to explore the Bengali cuisine, and is typically served with steamed rice. Despite its simple preparation, it promises an explosion of taste with every bite. This recipe guides you through the process of preparing Shorshe Ilish, from making the mustard paste to cooking the fish in it. Enjoy the culinary journey and the delightful outcome!

Common questions

Can I use any other type of fish instead of Ilish?
While Shorshe Ilish is traditionally made with Ilish (Hilsa) fish, you can try using other types of fish such as trout or salmon. However, keep in mind that the taste and texture of the dish may vary.
Can I use yellow mustard seeds instead of black mustard seeds?
Black mustard seeds are commonly used in Shorshe Ilish to give it a distinct flavor. However, if you don't have black mustard seeds, you can use yellow mustard seeds as a substitute, although the flavor might be slightly different.
Is poppy seed necessary for this recipe?
Poppy seeds are optional in Shorshe Ilish. They add a nutty flavor to the dish, but if you don't have them or prefer not to use them, you can make the recipe without them.
Can I use vegetable oil instead of mustard oil?
Mustard oil is traditionally used in Bengali cuisine and adds a unique flavor to Shorshe Ilish. However, if you cannot find mustard oil, you can use vegetable oil as a substitute. Keep in mind that the flavor of the dish may be slightly different.
How do I know if the fish is cooked?
The fish is cooked when it flakes easily with a fork and is opaque throughout. You can also check the internal temperature of the fish, which should reach 145°F (63°C) for it to be fully cooked.
Can I adjust the spiciness of the dish?
Yes, you can adjust the spiciness by adding or reducing the number of green chillies used. If you prefer a milder taste, you can reduce the amount of green chillies or remove the seeds before adding them to the dish.
Can I prepare the mustard-poppy seed paste in advance?
Yes, you can prepare the mustard-poppy seed paste in advance and store it in the refrigerator for up to 2-3 days. Just make sure to cover it well to retain its freshness and flavor.
Can I reheat the leftover Shorshe Ilish?
Yes, you can reheat the leftover Shorshe Ilish. Gently warm it in a pan over low heat, stirring occasionally to prevent the fish from breaking apart. Add a little water if needed to adjust the consistency of the gravy.

Serving dishes and utensils

Mixing Bowl - A bowl to mix the mustard-poppy seed paste and other ingredients.
Frying Pan - A wide and deep pan to cook the fish and the gravy.
Spatula - A flat utensil used for stirring and flipping the fish pieces gently.
Cover/Lid - A lid to cover the pan while simmering the fish.
Serving Plate - A plate to serve the Shorshe Ilish.
Serving Spoon - A spoon to serve the fish and the gravy onto the plate.
Green Chilli Slit - Optional, but helpful for garnishing the dish.

Origin stories

Shorshe Ilish is a quintessential Bengali dish that reigns supreme in the heart of every food lover from the eastern part of India, particularly West Bengal. It's more than just a dish; it's an emotion, a key part of the culture, and a symbol of Bengali identity. The Ilish or Hilsa fish, around which this dish revolves, holds a special place in Bengali cuisine and is often associated with monsoon rituals and festivities. The Ilish journeys upstream during monsoon, and it is said that the struggle of the fish against the current gives it its unique flavor. The powerful aroma of the mustard sauce when mixed with Ilish fish creates a culinary magic that is deeply rooted in Bengali heritage. It's not just a meal, but a nostalgic trip down memory lane for many, reminiscent of family gatherings, monsoon joys, and the age-old culinary tradition passed down through generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.