Shorshe Ilish (Tripura Valley Style)

Name: Shorshe Ilish (Tripura Valley Style)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 500 g ilish (hilsa) fish; 3 tbsp yellow mustard seeds; 1 tbsp black mustard seeds; 4 pieces Green chillies; 1 tsp turmeric powder; 3 tbsp mustard oil; 0.25 tsp nigella seeds (kalonji); 150 ml Water; 0.75 tsp Salt

Hilsa fish simmered in a tangy mustard seed gravy, a dish popular in Tripura's Bengali-influenced valley kitchens.

🇮🇳India· Tripura

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Difficulty: Medium
Calories: 260 kcal

Ingredients

0 of 9 gathered

Servings

500 g ilish (hilsa) fish — cut into pieces
3 tbsp yellow mustard seeds — soaked and ground to paste
1 tbsp black mustard seeds — soaked and ground with the yellow seeds
4 pieces Green chillies — 2 slit, 2 for paste
1 tsp turmeric powder
3 tbsp mustard oil
¼ tsp nigella seeds (kalonji) — for tempering
150 ml Water
¾ tsp Salt — to taste

Equipment

•Kadai
•Grinder

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 18 g
carbs: 4 g
fibre: 1 g
protein: 20 g
calories: 260 kcal

Instructions

1
Rub the fish pieces with turmeric powder and a little salt. Set them aside for 10 minutes.
2
Grind the soaked mustard seeds and two green chillies with a little water into a smooth paste.
3
Heat mustard oil in a kadai (deep Indian pan). Sizzle the nigella seeds in the hot oil.
4
Add the mustard paste to the oil. Cook briefly on low heat, stirring constantly so it does not burn.
5
Stir in the remaining turmeric powder and a splash of water. Bring it to a gentle simmer.
6
Carefully slide in the fish pieces. Add the slit green chillies.
7
Cover and simmer on low heat for 10 to 12 minutes. Spoon the gravy over the fish occasionally.
8
Season with salt. Drizzle raw mustard oil over the top before serving.