Embark on a culinary adventure to the land of Bengal with this delightful Shorshe Ilish recipe. Known for its rich seafood heritage, Bengal offers a plethora of mouthwatering dishes, and Shorshe Ilish is a true gem. This traditional Bengali delicacy features succulent Hilsa fish marinated in a mustard-based sauce, creating a symphony of flavors that will tantalize your taste buds. With its distinctive aroma and tangy taste, Shorshe Ilish is a favorite among seafood lovers. Whether you’re a fan of Bengali cuisine or simply looking to explore new flavors, this Shorshe Ilish recipe is a must-try. Dive into the culinary traditions of Bengal and experience the authentic flavors that make this dish truly special.
- 4 pieces of Hilsa fish (Ilish)
- 3 tablespoons mustard paste
- 2 green chilies, slit lengthwise
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon nigella seeds (kalonji)
- 2 tablespoons mustard oil
- Salt to taste
- Fresh coriander leaves for garnishing
- Clean the Hilsa fish thoroughly and make small incisions on both sides.
- In a bowl, mix together mustard paste, turmeric powder, red chili powder, and salt to form a thick paste.
- Smear the fish pieces with this paste, ensuring they are well coated. Let them marinate for about 30 minutes.
- Heat mustard oil in a pan or kadai over medium heat.
- Add nigella seeds and slit green chilies. Sauté for a few seconds until they splutter.
- Gently place the marinated fish pieces into the pan and fry them on both sides until golden brown.
- Reduce the heat to low and add a little water to the pan. Cover and cook for about 5-7 minutes, allowing the fish to cook through and the flavors to infuse.
- Uncover the pan and simmer for a couple of minutes, allowing the gravy to thicken slightly.
- Remove from heat and garnish with fresh coriander leaves.
- Serve the delectable Shorshe Ilish hot with steamed rice or roti.