Bangal-Style Shorshe Ilish

Name: Bangal-Style Shorshe Ilish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 500 g hilsa fish steaks; 30 g black mustard seeds; 15 g yellow mustard seeds; 6 piece green chilli; 8 g turmeric powder; 3 g nigella seeds; 50 ml mustard oil; 8 g Salt

A sharp, pungent mustard gravy hilsa curry favoured in Bangal (East Bengal-origin) households, distinct from the milder Ghoti versions.

🇮🇳India· West Bengal

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Difficulty: Medium
Calories: 300 kcal

Ingredients

0 of 8 gathered

Servings

500 g hilsa fish steaks — cleaned
30 g black mustard seeds — soaked and ground
15 g yellow mustard seeds — soaked and ground
6 piece green chilli — 4 ground, 2 slit
8 g turmeric powder
3 g nigella seeds
50 ml mustard oil
8 g Salt — to taste

Equipment

•Earthen or clay pot
•Grinder

Nutrition

Per serving, approximate

Calories: 300 kcal
fat: 22 g
carbs: 5 g
fibre: 2 g
protein: 22 g
calories: 300 kcal

Instructions

1
Grind the soaked mustard seeds with green chillies and a little water. Blend until you get a fine, smooth paste.
2
Rub the fish steaks all over with turmeric and salt.
3
Heat mustard oil in an earthen or heavy pot. Add nigella seeds so they sizzle in the hot oil.
4
Add the mustard paste and turmeric. Cook briefly, stirring constantly so the paste does not stick.
5
Pour in 250 ml water. Bring the gravy to a boil.
6
Gently slide in the fish steaks and slit green chillies. Simmer uncovered on low heat for 8–10 minutes.
7
Drizzle with raw mustard oil. Remove from the heat without stirring too much.
8
Serve hot with plain steamed rice.

Chef's tips

Pour the mustard paste through a sieve if it feels gritty. Never cover the pot fully while simmering, as trapped steam can make mustard bitter.

Ingredient substitutions

hilsa → rohu, though flavour will differ significantly

Storage

Best eaten fresh on the day of cooking.

Reheating

Reheat very gently on low heat for a couple of minutes only.

Common mistakes to avoid

•Grinding mustard seeds without soaking them first, which makes the paste harsh and bitter.
•Overcooking the fish, which causes the delicate hilsa to fall apart.