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Shorshe Ilish
Bangladesh
Every Bengali family has a slightly different mustard paste ratio. The debate over the perfect proportion is endless.
Mustard hilsa — hilsa fish coated in a thick, pungent mustard paste and simmered until the sauce coats the fish. The most iconic preparation of Bangladesh's national fish.
Prep
10 mins
Cook
20 mins
Difficulty
Easy
Calories
420 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
600ghilsa fish, cut into steaks
5 tbspblack and yellow mustard paste, combined
1 tspturmeric
4green chillies
mustard oilgenerous
saltto taste
Method
1
Mix mustard paste, turmeric and salt with a little water to a smooth sauce.
2
Heat mustard oil. Add fish. Pour mustard sauce over. Add chillies.
3
Cover tightly. Cook on low heat 15-20 minutes without stirring.
4
Serve immediately with plain rice.
Chef's Tip
Do not stir — shaking the pan gently is the only movement permitted.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.