Indian
Shorshe Ilish
“The rich, pungent mustard paste embraces the Hilsa fish, creating a symphony of sharp and savory flavors.”
Hilsa Fish
Mustard seeds
Mustard Oil
green chilies
Turmeric
saltHard40 min
Where it comes from
Hailing from the deltaic region of Bangladesh and West Bengal, Shorshe Ilish is a beloved monsoon delicacy, celebrating the prized Hilsa fish, often caught fresh from the Ganges or Padma rivers.
On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Sauces & Condiments
Other
How it's made
- 1
Grind mustard seeds into a fine paste with green chili.
- 2
Coat Hilsa fish with turmeric and salt, then sear in mustard oil.
- 3
Remove the fish and in the same oil, sauté the mustard paste until aromatic.
- 4
Return the fish to the pan, gently spooning the mustard mixture over it.
- 5
Cover and cook on low heat until the fish is tender and infused with flavor.
