Shorshe Ilish (Hilsa in Mustard Sauce)

Shorshe Ilish is one of the most iconic dishes of Bengali cuisine, celebrated for its rich flavors and the unique taste of hilsa fish. The combination of freshly ground mustard, poppy seeds, green chilies, and mustard oil creates a fragrant and flavorful preparation that perfectly complements the delicate texture of hilsa. A staple during festive occasions and family feasts, Shorshe Ilish is best enjoyed with steamed rice.

Ingredients

• 4 pieces hilsa fish (ilish)

• 1 teaspoon sour curd (yogurt)

• 2 teaspoons mustard paste

• 2 teaspoons poppy seed paste

• 3–4 green chilies, slit

• Salt to taste

• Shalimar's Chef Spices Turmeric Powder, as required

• 4 teaspoons Shalimar's Mustard Oil

• A pinch of nigella seeds (kalonji)

  
  

Method

Wash the hilsa pieces thoroughly and allow the excess water to drain.

In a bowl, combine the mustard paste, poppy seed paste, sour curd, green chilies, salt, Shalimar's Chef Spices Turmeric Powder, Shalimar's Mustard Oil, and nigella seeds. Mix well.

Add the hilsa pieces to the mixture and coat them gently. Let the fish marinate for about 10 minutes.

Arrange the marinated fish carefully in a microwave-safe dish. Drizzle a little extra Shalimar's Mustard Oil over the top for enhanced flavor and aroma.

Cover the dish and cook in the microwave on full power for approximately 10 minutes, or until the fish is cooked through and the mustard sauce is fragrant.

Serve hot with steamed rice for an authentic Bengali dining experience. The bold flavors of mustard and the richness of hilsa make this dish a timeless favorite among seafood lovers.