Hilsa is the national fish of Bangladesh, and its preparation in mustard sauce (shorshe ilish) is one of the most emblematic and festive dishes of Bengali cuisine.
International
Shorshe Ilish (Pescado Hilsa en Mostaza)
Shorshe Ilish (Hilsa Fish in Mustard) from Bangladesh: traditional step-by-step recipe, with chef tips and clear timings.
- Bangladesh
- Main course
- Light
- High protein
- medium
- lactosa
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 28 g
- Carbohydrates 6 g
- Fat 24 g
Story behind the dish
Preparation
Shorshe Ilish (Hilsa Fish in Mustard) is a Bangladeshi preparation with medium difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 hilsa fish fillets (or similar, such as shad).
- Have ready: 3 tablespoons of mustard seeds.
- Have ready: 2 green chillies.
- Have ready: 1/2 teaspoon turmeric.
- Have ready: 4 tablespoons of mustard oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak the mustard seeds in hot water for 15 minutes and…
Soak mustard seeds in hot water for 15 minutes and grind them with green chilli until you get a fine paste. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Strain the pasta if it is too fibrous
Strain the pasta if it is very fibrous, to eliminate the bitterness of the peel. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Season the fish with turmeric and salt
Season the fish with turmeric and salt. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Heat the mustard oil until lightly smoking (for…
Heat the mustard oil until lightly smoking (to soften its pungency). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the mustard paste to the oil
Add the mustard paste to the oil, cook for 2 minutes, add a little water and bring to a gentle boil. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the fish carefully and cook, covered, for 10-12 minutes over low heat…
Add the fish carefully and cook, covered, for 10-12 minutes over low heat without stirring excessively. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Heating mustard oil well before using softens its raw spicy flavor.
- Strain the mustard paste if you prefer a thinner, less bitter sauce.
Variations
- Version with added yogurt to soften the spiciness.
- Shorshe with other oily fish if hilsa is not available.
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