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India · Food

Shorshe Ilish

45 min
370 kcal
4 servings

By eatmundo · July 12, 2026

Shorshe Ilish🇮🇳AI-generated image

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A quintessential Bengali delicacy featuring hilsa fish simmered in a pungent, velvety mustard sauce. This dish perfectly balances the richness of the fish with the sharp, earthy notes of mustard seeds.

According to eatmundo's ingredient comparison, the closest dish to Shorshe Ilish from another cuisine is Asa Alicha (Ethiopia): the two share 55% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Grind the mustard seeds with 1/2 tsp salt and a splash of water until you achieve a fine, creamy paste.

  • 2

    Rub the fish steaks with a pinch of turmeric and salt; let them rest for 10 minutes to absorb the flavors.

  • 3

    Heat 3 tbsp of mustard oil in a heavy-bottomed kadhai until it reaches the smoking point and light smoke appears.

  • 4

    Gently slide the fish steaks into the hot oil and lightly sear for 1 minute on each side; be very careful as the fish is delicate.

  • 5

    Whisk the prepared mustard paste with 1/2 cup of warm water and pour this emulsion into the pan around the fish.

  • 6

    Add the slit green chilies and a final drizzle of raw mustard oil for that characteristic sharp aroma.

  • 7

    Cover the pan with a lid and simmer on low heat for 5 to 7 minutes until the fish is tender and opaque.

  • 8

    Remove from heat, allow the dish to rest for 5 minutes, and serve hot over steaming white basmati rice.

Frequently Asked Questions

What is Shorshe Ilish?

Shorshe Ilish is a traditional fish curry from the Bengal region of India, prepared with hilsa fish cooked in a pungent mustard seed paste and mustard oil. It is typically served as a main course alongside steamed rice during festive occasions and daily meals.

Which specific type of fish is traditional for Shorshe Ilish?

The dish traditionally uses Hilsa (Ilish), a bony, oily river fish prized for its distinct flavor and soft texture.

Can I use yellow mustard seeds instead of black or brown ones?

While you can, black or brown mustard seeds are preferred as they provide the authentic, pungent, and sharp bite required for this dish.

How do I prevent the mustard paste from becoming bitter?

Avoid over-blending the mustard seeds and always add a pinch of salt or a green chili while grinding to stabilize the flavor.

Is it necessary to fry the fish before simmering it in the sauce?

Traditionally, the fish is added raw or lightly seared; frying it too long will toughen the delicate Hilsa meat.

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