Sorshe Ilish (সরষে ইলিশ)

A Bengali Comfort Classic

Sorshe Ilish is one of Bengal’s most celebrated fish curries where the flavour of hilsa shines through a light but intensely aromatic mustard gravy. The secret lies in grinding mustard correctly, balancing it with posto, lightly frying the fish and cooking it gently without boiling the gravy.

• Prep Time: 30 mins
• Cook Time: 15 mins
• Serves: 3–4

Ingredients

Fish Marination

• 6 pieces Hilsa (700–900 g)
• 1 tsp Salt
• ½ tsp Turmeric Powder
• 1 tsp Mustard Oil

Mustard Paste

• 2 tbsp White Mustard Seeds
• 1 tbsp Black Mustard Seeds
• 4–5 Green Chillies
• 2–3 Ice Cubes

Poppy Seed Paste

• 1 tbsp Poppy Seeds
• Mustard-infused Water

Mustard Gravy

• ½ tsp Turmeric Powder
• Salt to taste
• ¾–1 cup Warm Water
• 2 tbsp Mustard Oil

Tempering

• ½ tsp Kalonji
• 3–4 Slit Green Chillies

Finishing

• 1 tsp Raw Mustard Oil
• 2–3 Fresh Slit Green Chillies

Method

Phase 1 — Fish Preparation

1. Marinate the hilsa with salt, turmeric and mustard oil for 10–15 minutes
2. Heat mustard oil until smoking and lightly fry the fish for 20–30 seconds per side
3. Remove immediately without cooking through

Phase 2 — Mustard Paste

4. Soak the white and black mustard seeds for 20–30 minutes and drain completely
5. Grind with green chillies and ice cubes using short pulses until smooth
6. Strain the paste through a fine sieve
7. Use the mustard residue with a little water to grind the poppy seeds
8. Mix the poppy seed paste back into the strained mustard paste

Phase 3 — Mustard Gravy

9. Mix the mustard-posto paste with turmeric, salt, warm water and mustard oil until smooth

Phase 4 — Cooking

10. Temper the remaining mustard oil with kalonji and slit green chillies
11. Pour in the mustard gravy and cook over low heat for 2–3 minutes without boiling vigorously
12. Arrange the fried fish carefully
13. Cover and cook for 6–8 minutes
14. Finish with raw mustard oil and fresh slit green chillies
15. Rest for 5 minutes before serving

Chef’s Tips

• Always use ice cubes while grinding mustard to prevent bitterness
• Grind using short pulses instead of continuous grinding
• Strain the mustard paste for a silky gravy
• Lightly fry the fish without cooking it through
• Never boil the mustard gravy vigorously after adding the fish
• Rest the curry for 5 minutes before serving

Frequently Asked Questions

• Why use both white and black mustard? White mustard provides body while black mustard adds sharp flavour
• Why add poppy seeds? Posto softens the pungency of mustard and creates a creamier gravy
• Why use ice cubes while grinding? They keep the mustard cool and reduce bitterness
• Why fry the fish first? Light frying helps the fish retain its shape during cooking
• Why should the gravy not boil vigorously? Excessive boiling can make the mustard bitter and overcook the hilsa