Shorshe Ilish Recipe

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


  1. Clean the Hilsa fish thoroughly and make small incisions on both sides.
  2. In a bowl, mix together mustard paste, turmeric powder, red chili powder, and salt to form a thick paste.
  3. Smear the fish pieces with this paste, ensuring they are well coated. Let them marinate for about 30 minutes.
  4. Heat mustard oil in a pan or kadai over medium heat.
  5. Add nigella seeds and slit green chilies. Sauté for a few seconds until they splutter.
  6. Gently place the marinated fish pieces into the pan and fry them on both sides until golden brown.
  7. 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.
  8. Uncover the pan and simmer for a couple of minutes, allowing the gravy to thicken slightly.
  9. Remove from heat and garnish with fresh coriander leaves.
  10. Serve the delectable Shorshe Ilish hot with steamed rice or roti.

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