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Feb 142010
 

Hilsa with Mustard seeds (Shorse Ilish) is a “specialty” delicacy among Bengalis. This dish is cooked on special occasions and/or holidays (mainly due to the fact that it takes long time to eat). The preparation is easy though, but rich. Normally served with plain white rice.


Ingredients

  • 4 pieces of Hilsa
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 cup mustard seeds
  • Mustard oil
  • A few Green chili

Preparation Time: 10mins

Cooking Time: 20mins

Serves: 2

Steps

1. Take 4 pieces of Hilsa and wash them properly. Marinade the Hilsa pieces with 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder for 30 mins.

2. Take a non stick pan add 2 tablespoon of mustard oil and heat for 4 mins. Add 4 pieces of hisa and fry till golden brown, while frying Hilsa pieces lot of oil will come out of the pieces, so it’s not require to put more oil in pan.

3. In a grinder, blend 1/2 cup mustard seeds do not put water into it. After that put water and 1 green chili into the grinder and blend till it becomes smooth thick paste.

4. Take a kadhai, heat 2 tablespoon mustard oil, then put 2 splitted green chili after 1 min put the mustard paste (step 3) into the kadhai, 1/2 teaspoon turmeric powder, salt to taste and fry till oil comes out of the masala.

5. Add water into the kadhai and boil for 2 mins then put hilsa pieces into it and again boil for 2 mins.

Shorse Ilish is ready to serve hot with rice for lunch.

Note: The fried Hilsa (step 2) is also very delicious with hot rice mixed with the left over oil after frying accompanied with green chilli.

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  4 Responses to “Hilsa with Mustard seeds (Shorse Ilish)”

  1. I had always wished there were less bones in Hilsa. Why there’s always a thorn in a rose?

  2. [...] time to eat). The preparation is easy though, but rich. Normally served with plain white rice. Ingredients * 4 pieces of Hilsa * 1 teaspoon salt * 1/2 teaspoon turmeric powder * 1/2 teaspoon [...]

  3. [...] Generally the Hilsa (Ilish in Bengali) needs to be fried as a step for preparing other dishes like shorshe bata (with mustard seeds) or Doi Ilish (Hilsa with yogurt). This fried Hilsa can be served with plain white rice, little of [...]

  4. Kanchan this is a beautiful and meticulous post and one of the best shorshe ilish recipes online! I am the founder of a chain of cosmetic surgery clinics in Juhu, Mumbai. Don’t let the surname fool you. I am Punjabi married to a Bong but divorced. I tried making the recipe as mentioned above but used a steamer. I also replaced the hilsa with the Kingfish Mackerel (surmai) readily available in Mumbai’s fish markets. It tasted great. I had a question? Is a two-tiered steamer (with boiling water below and the fish placed in the compartment above) good for cooking this or should I stick to a pressure cooker for greater taste. Since the upper compartment had perforations for the steam to enter, I wrapped the fish and the accompanying sauce in banana leaf. When it was ready, the yellow fish pieces and sauce over the green leaf added a great visual accompaniment.