Shorshe Ilish
Shorshe ilish is considered the most prized dish of Bengali cuisine, a tribute to the hilsa fish, declared Bangladesh's national fish. The annual migration of the fish from the sea into freshwater rivers, during the monsoon season, turns its catch and consumption into a true culinary celebration, and the price of fresh fish can rise considerably during this period. The combination of mustard oil and paste, known as "shorshe," is a distinctive hallmark of Bengali cuisine, different from the rest of the Indian subcontinent's cuisines through the almost total absence of dairy products in savory dishes. The rich fat of the hilsa fish pairs perfectly with the piercing sharpness of the mustard, creating a balance of flavors that many Bengalis consider irreplaceable, especially when enjoyed with plain steamed white rice.
Rich, fatty hilsa fish
Hilsa fish, rich in fat, is cut into thick, bone-in slices.
Yellow mustard paste
Ground mustard seeds with hot chili form the sharp, pungent sauce.
Fragrant mustard oil
Cold-pressed mustard oil gives the dish its characteristic, piercing aroma.
Briefly steam-cooked
The fish simmers briefly in the sauce, to stay tender and juicy.
Ingredients 4 servings
- 8 thick slices of hilsa fish (or other fatty herring), bone-in
- 4 tbsp yellow mustard seeds
- 3 green chilies
- 1 tsp ground turmeric
- 4 tbsp mustard oil
- 1 tsp salt
- 100ml water
- 2 whole green chilies for garnish
- Steamed white rice for serving
How to make it
- 1Soak the mustard seeds in warm water for 30 minutes, then grind them finely together with two green chilies and a pinch of salt, obtaining a smooth paste.
- 2Strain the mustard paste through a fine sieve to remove any trace of bitterness, keeping only the fragrant yellow liquid.
- 3Wash the hilsa fish well and rub it lightly with turmeric and salt, letting it rest for 10 minutes.
- 4Heat the mustard oil in a wide, flat-bottomed pan over medium heat, until it starts to smoke slightly, a sign it has lost its raw sharpness.
- 5Pour the strained mustard paste over the oil, along with the water, and mix well, letting the sauce come to a gentle simmer.
- 6Carefully place the fish slices in the sauce, in a single layer, without overlapping them.
- 7Cover the pan and simmer over low heat for 10-12 minutes, without stirring too often, so the fish slices don't break apart.
- 8Add the whole chilies on top just before taking the pan off the heat, and serve the dish immediately, with steamed white rice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
