Recipe
Sorshe Ilish
Authentic Bengali hilsa in a delicate mustard and poppy seed gravy with green chillies.
Recipe information
- Prep time
- 30 min
- Cook time
- 15 min
- Total time
- 50 min
- Servings
- 3–4
- Difficulty
- medium
About this recipe
Sorshe Ilish is one of Bengal’s most celebrated fish curries, built around fresh hilsa and a delicately balanced mustard gravy.
Ingredients
- 700–900 g Hilsa fish — Cut into 6 pieces
- 2 tbsp White mustard seeds
- 1 tbsp Black mustard seeds
- 1 tbsp Poppy seeds
- 4–5 pieces Green chillies
- 2 tbsp Mustard oil
Equipment
- Mixer grinder
- Kadai
Cooking method
-
Marinate and fry
Season the hilsa with salt, turmeric, and mustard oil. Lightly fry each side for 20 to 30 seconds.
-
Make the mustard paste
Soak the mustard seeds, then grind them with green chillies and ice using short pulses. Strain the paste.
-
Prepare the poppy seed paste
Use a little mustard-infused water to grind the poppy seeds, then mix them into the mustard paste.
-
Make the gravy
Mix the mustard-poppy paste with turmeric, salt, warm water, and mustard oil.
-
Cook gently
Temper mustard oil with kalonji and green chillies, add the gravy, then arrange the fish and cook covered over low heat.
-
Finish
Add raw mustard oil and fresh green chillies, then rest for 5 minutes before serving.
Pro tips
- Use ice while grinding mustard to reduce bitterness.
- Do not boil the gravy vigorously after adding the fish.
Frequently asked questions
Why use both white and black mustard?
White mustard adds body while black mustard gives the gravy its sharp flavour.
Why should the gravy not boil vigorously?
Excessive boiling can make mustard bitter and overcook the hilsa.
Watch the recipe
Watch on YouTube Sorshe Ilish
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