🇮🇳 India · Food
Shorshe Ilish
By eatmundo · July 12, 2026
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.
Ingredients
check them off as you prepareHow 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
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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