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.
(1 votes, average: 5.00 out of 5) 
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I had always wished there were less bones in Hilsa. Why there’s always a thorn in a rose?
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