Shorshe Ilish

শর্ষে ইলিশ · Shorshe Ilish

Ingredients9

• hilsa fish steaks600 g
• black mustard seeds3 tbsp
• yellow mustard seeds1 tbsp
• green chilies5
• turmeric powder1 tsp
• salt1 tsp
• mustard oil4 tbsp
• nigella seeds1/2 tsp
• water150 ml

Method

1. Soak the black and yellow mustard seeds in a little water for 20 minutes, then grind them with 3 green chilies, half the turmeric, and a pinch of salt into a smooth paste.
2. Rub the hilsa steaks with the remaining turmeric and salt and set aside for 10 minutes.
3. Heat the mustard oil in a pan until it smokes lightly, then reduce the heat and add the nigella seeds.
4. Add the mustard paste and cook on low heat for 2–3 minutes, stirring, until the raw smell fades; do not let it brown.
5. Pour in the water, bring to a gentle simmer, and slide in the fish steaks in a single layer.
6. Cover and cook on low heat for 8–10 minutes, turning once, until the fish is just cooked and the gravy is thick and pungent.
7. Slit the remaining green chilies and add them in the last minute; finish with a spoon of raw mustard oil if desired and serve hot with rice.