How to make Shorshe Ilish:

Shorshe Ilish is a classic Bengali dish featuring hilsa fish cooked in a mustard seed paste gravy. It’s a flavorful and popular preparation that pairs wonderfully with steamed rice. Here’s how you can make Shorshe Ilish:

Ingredients:

• Hilsa fish (Ilish) – 4 pieces
• Mustard seeds – 3 tablespoons
• Green chilies – 4-5 (adjust to taste)
• Turmeric powder – 1 teaspoon
• Salt – to taste
• Mustard oil – 4-5 tablespoons
• Water – 1 cup
• Sugar – 1/2 teaspoon (optional, to balance flavors)
• Fresh coriander leaves – for garnish (optional)

Instructions:

1. Prepare Mustard Paste:
   • Soak mustard seeds (3 tablespoons) in water for at least 30 minutes. Drain the water and grind the mustard seeds along with green chilies (4-5) to a smooth paste using a little water. The paste should be thick and creamy.
2. Marinate the Fish:
   • Rub the hilsa fish pieces with turmeric powder (1 teaspoon) and salt. Set aside for 10-15 minutes.
3. Heat Mustard Oil:
   • Heat mustard oil (4-5 tablespoons) in a pan or kadhai over medium heat until it starts to smoke slightly. This step is essential for the authentic flavor of the dish.
4. Fry the Fish:
   • Carefully add the marinated hilsa fish pieces to the hot oil. Fry them lightly on both sides until they turn golden brown. Remove the fish from the pan and set aside.
5. Make the Mustard Gravy:
   • In the same pan with the remaining mustard oil, add the prepared mustard-green chili paste. Stir continuously over medium heat for 2-3 minutes.
6. Cook the Fish in Mustard Gravy:
   • Add water (about 1 cup) to the mustard paste to create a gravy consistency. Stir well to combine.
   • Once the gravy starts simmering, gently slide in the fried hilsa fish pieces. Spoon some of the mustard gravy over the fish.
7. Seasoning:
   • Add salt to taste and a pinch of sugar (optional) to balance the flavors. Stir gently to coat the fish with the gravy.
8. Simmer:
   • Cover the pan and let the Shorshe Ilish simmer on low heat for about 5-7 minutes. This allows the flavors to meld together.
9. Garnish and Serve:
   • Once the fish is cooked through and the gravy reaches the desired consistency, turn off the heat.
   • Garnish with freshly chopped coriander leaves (optional) for a burst of freshness.
10. Serve:
    • Shorshe Ilish is best served hot with steamed white rice. Enjoy the delightful flavors of this Bengali delicacy!

Tips:

• Use fresh hilsa fish for the best taste and texture.
• Adjust the amount of green chilies based on your spice preference.
• Mustard oil is key to the authentic taste of Shorshe Ilish, but you can substitute with any cooking oil if needed.
• The consistency of the mustard gravy can be adjusted by adding more or less water according to your preference.

Enjoy preparing and savoring this classic Bengali dish of Shorshe Ilish!