Recipe courtesy of Chandrima Sarkar of Not Out Of the Box
Sorshe Ilish is a traditional Bengali dish. Nothing is more blissful than a plate of steamed rice with some pieces of Hilsa along with the mustard gravy. The flavor of mustard and the taste of Hilsa is just made for each other! :-)
Sorshe Ilish/Hilsa cooked in Mustard Gravy
- Ilish/Hilsa fish- 7 pieces
- Mustard paste- 5 tbsp (you can mix yellow and black mustard seeds in equal proportion, if you want you can use only yellow mustard seeds or black mustard seeds for the paste also.) or cook with ready to use mustard powder (cookme or sunrise) available in the market.
- Green chilies- 7-8 (adjust according to your tolerance). Make a paste of green chillies seperately if you are using store brought mustard powder.
- Turmeric powder- ¾ tsp
- Nigella seeds/Kalojire/Kalonji- ½ tsp
- Mustard oil
Keep the mustard seeds on a strainer, wash under running water. Now grind them with green chillies and 1/4 cup water using your mixer/grinder until a smooth paste forms.
In a bowl add mustard paste, 3 tbsp mustard oil, turmeric powder, salt (as per taste), nigella seeds, green chilli paste (use only if you’re cooking with store brought mustard powder) and 1/2 cup of water. Mix well. In a frying pan (nonstick preferably) add the fish pieces along with the mustard paste mixture. Coat the fish pieces well, just flip them and coat. Add some more water if required (I added 1/4 cup of water more at this stage). Drizzle some mustard oil (2 tbsp) on top. Cover and cook on low flame for 12-15 minutes. Remove from heat.
Serve hot with steamed rice.
Note: I use ready to use mustard powder frequently these days. And I didn’t find any difference in taste from homemade mustard paste.