Sorshe Ilish
Sorshe Ilish (also spelled Shorshe Ilish) is a beloved traditional dish from Bengal—enjoyed both in West Bengal (India) and in Bangladesh. The name literally means Hilsa fish in mustard sauce:Ilish (Hilsa) is a rich, oily fish prized for its distinctive flavor (it’s often called the “Queen of Fish” in Bengal).Sorshe (mustard) refers to the ground mustard seeds that form the base of the gravy, giving the dish its characteristic sharp, pungent taste.The fish is usually marinated and then lightly cooked in a sauce made by blending mustard seeds with green chilies, turmeric, and mustard oil. The result is a fragrant, golden-yellow gravy that pairs perfectly with steamed rice.It’s one of those dishes where simplicity and strong, pure flavors come together beautifully — and it’s often prepared for special occasions or when Hilsa is in season (during the monsoon months).
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Ingredients
For the mustard paste
- 3 tablespoons yellow mustard seeds or a mix of yellow & black
- 4–5 green chilies adjust to taste
- ¼ teaspoon turmeric powder
- 1 pinch salt
- 2–3 tablespoons water for grinding
For the dish
- 2 pounds Hilsa fish about 4-6 pieces {600–800 g) total
- 4 tablespoons mustard oil plus a bit more for the fish
- ½ teaspoon turmeric powder for marinating fish
- salt to taste
- 2–3 slit green chilies
- ½ cup warm water adjust for consistency
Instructions
Prep the fish
- Gently wash the Hilsa pieces. Pat dry.
- Rub with salt and turmeric. Let rest for 10–15 minutes.
Make mustard paste
- Soak the mustard seeds in warm water for 10–15 minutes (this helps prevent bitterness).
- Drain and grind with green chilies, turmeric, salt, and a splash of water into a smooth paste.
Prepare the gravy
- Heat mustard oil in a pan until it just begins to smoke (this mellows its sharpness).
- Reduce the flame. Add the mustard paste and sauté very briefly—just 1–2 minutes—stirring constantly.
- Add half a cup of warm water; stir to make a smooth sauce.
Add fish
- Gently slide the marinated Hilsa pieces into the sauce.
- Add slit green chilies.
- Cover and simmer on low heat for about 6–8 minutes, turning the fish once carefully.
- Do not overcook—the fish is delicate!
Finish
- Drizzle a little raw mustard oil on top for that iconic aroma.
- Cover and rest for 5 minutes before serving.
To Serve
- Serve hot with plain steamed rice.
- Traditionally, you’d enjoy it with a squeeze of lemon and perhaps a green chili on the side.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 397kcal (20%)Carbohydrates: 6g (2%)Protein: 48g (96%)Fat: 21g (32%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 113mg (38%)Sodium: 282mg (12%)Potassium: 755mg (22%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 3IUVitamin C: 6mg (7%)Calcium: 46mg (5%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
