Shorshe Ilish
Dhaka, Bangladesh
The crown jewel of Bengali cuisine on both sides of the border, this dish pairs Hilsa (ilish), the most revered and expensive fish in South Asia, with a pungent sauce of freshly ground black and yellow mustard seeds, mustard oil, green chilies, and turmeric. The whole preparation is steamed or gently simmered so the Hilsa's famously delicate, oil rich flesh stays intact while absorbing the sharp, nose clearing heat of raw mustard. Hilsa is an anadromous fish that migrates from the Bay of Bengal into river systems during monsoon season, and its arrival triggers near hysteria in Dhaka and Kolkata. Prices skyrocket, smuggling across the India Bangladesh border spikes, and families plan entire meals around a single prized fish. No other ingredient on the subcontinent commands this level of cultural obsession. The bones are many and treacherous, but devotees consider navigating them part of the ritual.
Ingredients
- 4 piecesHilsa (ilish) fish steaks
- 3 tbspyellow mustard seeds
- 1 tbspblack mustard seeds
- 4 tbspmustard oil
- 4 piecesgreen chilies (slit)
- 1 tspturmeric powder
- to tastesalt
- 0.5 tspnigella seeds (kalonji)
- 0.5 cupwater
Directions
- 1
Soak the yellow and black mustard seeds in water for at least 30 minutes, then grind them into a smooth, pungent paste using a mortar and pestle or blender with minimal water.
- 2
Rub the Hilsa steaks gently with turmeric and a pinch of salt. Set aside for 10 minutes.
- 3
Heat mustard oil in a wide, heavy pan until it reaches smoking point, then let it cool slightly. This tames the raw bitterness of the oil.
- 4
Lightly fry the Hilsa steaks for about a minute on each side just to seal them. Remove carefully and set aside.
- 5
In the same oil, add nigella seeds and let them splutter. Stir in the ground mustard paste, remaining turmeric, and salt. Cook for 2 minutes, adding water to loosen it into a sauce consistency.
- 6
Gently place the Hilsa steaks back into the mustard sauce. Tuck in the slit green chilies, drizzle a tablespoon of raw mustard oil over the top, and cover.
- 7
Simmer on low heat for 8 to 10 minutes until the fish is cooked through and the sauce has thickened around it. Serve immediately with steamed white rice.