Authentic Bengali Shorshe Hilsa with Steamed Basmati Rice
Experience the classic taste of Bengal with tender hilsa fish simmered in a pungent, vibrant mustard and green chili gravy. This iconic preparation offers a delightful balance of sharp flavors that pair exceptionally well with fragrant steamed rice.
45min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Soak the yellow and black mustard seeds along with a pinch of salt and a green chili in warm water for 20 minutes, then grind into a smooth paste.
2
Marinate the hilsa fish steaks with a pinch of turmeric powder and salt for 10 minutes.
3
Heat mustard oil in a heavy-bottomed kadhai until it smokes slightly, then reduce the heat.
4
Lightly fry the marinated fish steaks on both sides for a minute each, ensuring they retain their moisture, and set aside.
5
In the same hot oil, add the nigella seeds and slit green chilies, letting them sputter for a few seconds.
6
Lower the heat and add the mustard paste, remaining turmeric powder, and red chili powder, stirring continuously for a minute.
7
Pour in the warm water, bring the gravy to a gentle boil, and season with salt.
8
Carefully slide the lightly fried fish steaks into the simmering mustard gravy.
9
Cover with a lid and let it cook on medium-low heat for about 8 to 10 minutes until the oil floats to the top.
10
Turn off the heat and serve the aromatic shorshe ilish hot alongside freshly steamed basmati rice.
Ingredients
4 large hilsa fish steaks, cleaned and washed
3 tablespoons yellow mustard seeds
1 tablespoon black mustard seeds
4-5 green chilies, slit
1 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 cup mustard oil
1/2 teaspoon nigella seeds (kalonji)
Salt to taste
1 cup warm water
*This AI-generated recipe may contain inaccuracies.