Shorshe ilish is considered the crown jewel of Bengali cuisine; the ilish (hilsa) is the national fish of Bangladesh and especially celebrated in monsoon season.
The fish is gently cooked in a pungent mustard paste with green chillies and mustard oil – an intense, spiced dish traditionally eaten with rice.
Servings3
Time40 min
LevelMedium
Ingredients
Hilsa or herring steaks★500 g
Yellow & black mustard seeds★3 tbsp
Green chillies★4
Turmeric★1 tsp
Mustard oil★3 tbsp
Saltto taste
Coriandersome
★ = available authentic in the Asia Boutique
Preparation
1
Grind the mustard seeds with a little water and chilli into a smooth paste.
2
Rub the fish with turmeric and salt.
3
Heat the mustard oil, fry the mustard paste briefly.
4
Thin to a sauce with water, slip in the fish.
5
Cook gently until the fish is done, serve with coriander.
Make it original
Mustard seeds and mustard oil for shorshe ilish are in the Asia Boutique.
