Shorshe Ilish Bhapa

A dish where tradition steams to perfection. Few dishes in Bengali cuisine command the reverence and nostalgia of Shorshe Ilish Bhapa; hilsa steamed in mustard paste. This isn’t just food; it’s emotion, heritage, and artistry wrapped in the golden sheen of mustard oil. Steaming brings out the best in the queen of fish, preserving her delicate texture while bathing her in the punchy richness of mustard and green chillies. This is how grandmothers expressed love and Sundays turned sublime.

Ingredients:

Ilish (Hilsa) fish – 6 pieces

Black mustard seeds – 1½ tbsp

Yellow mustard seeds – 1½ tbsp

Green chillies – 4–6

Shalimar's Mustard oil – 4 tbsp

Salt – to taste

Shalimar's Chef Spices Turmeric powder– ½ tsp

Water – as needed

Banana leaf or a steel tiffin box (for steaming)

Method:

Make the Mustard Paste:

Soak both types of mustard seeds in warm water with a pinch of salt for 15 minutes.

Drain and grind to a smooth paste with green chillies and a little water.

Strain the paste for a smoother texture (optional but recommended).

Prepare the Marinade:

In a bowl, mix the mustard paste with turmeric, salt, and mustard oil.

Add slit green chillies and a few spoons of water to loosen the mix.

Coat the Fish:

Gently place ilish pieces in the mixture and coat well.

Let it marinate for at least 15–20 minutes.

Steam It:

Transfer everything into a banana-leaf-lined container or a steel box.

Drizzle remaining mustard oil on top.

Steam in a covered pot or pressure cooker (without whistle) for 15–20 minutes.

Alternative: You can also bake it covered in foil at 180°C for 20–25 minutes.

Serving Tip:

Serve with steaming white rice and a quiet moment. That first bite, where mustard hits the nose and hilsa melts on the tongue, is pure poetry.

-Recipe & Picture Courtesy: Susmita Mitra