Shorshe Ilish: Shorshe ilish is a Bengali dish made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy. The dish is very popular among the people in West Bengal and Bangladesh. The fish and the paste made from ground mustard and turmeric powder are fried with mustard oil and salt to make shorshe ilish. Tomatoes and green chilies may be added to enhance the flavor of the dish.
- 4 half inch thick ilish (Hilsa) steaks
- 2 tbsp mustard seeds
- 3 tbsp onion paste
- 8-9 green chilies
- 1/2 tsp turmeric powder
- Salt, to taste
- 4 tbsp mustard oil
- Water, as required
- Grind the mustard seeds with half of the green chilies to make a fine paste.
- Keep aside.
- Clean and wash the ilish steaks under running water.
- Pat them dry with tissue paper.
- Rub 1/2 teaspoon salt and 1/4 teaspoon turmeric powder to the ilish steaks.
- Keep aside.
- Heat the mustard oil on medium heat in a pan till it starts smoking.
- Add in the onion paste, rest of the turmeric powder and 1/2 teaspoon salt.
- Cook covered for about 5-6 minutes or till the oil starts separating.
- Add in the mustard paste created earlier along with about 2 tablespoons of water.
- Cook for 2-3 minutes.
- Add in the marinated ilish steaks.
- Cover and cook for about 5-6 minutes or till the fish pieces are just cooked.
- Check and adjust the seasoning.
- Remove from heat.
- Shorshe ilish is ready to be served.
- Serve hot shorshe ilish with steaming hot rice.
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