Hilsa fish steaks smothered in a pungent, golden mustard paste sauce that is quintessentially Bengali. The sharp bite of freshly ground mustard seeds melts into the hilsa's rich, oily flesh, creating a fiery, aromatic marriage that is considered the pinnacle of Bengali culinary art.
Ingredients
4 pieces hilsa fish steaks (500g)
4 tablespoons black mustard seeds
2 tablespoons yellow mustard seeds
4 green chilies
1 teaspoon turmeric powder
3 tablespoons mustard oil
1 teaspoon nigella seeds (kalonji)
Salt to taste
200ml water
1 teaspoon sugar
Instructions
1Soak the black and yellow mustard seeds in water for 30 minutes to soften. Grind to a smooth, pungent paste with green chilies and a splash of water. The paste should be bright, fiery, and sharp.
2Rub the hilsa pieces with turmeric and salt. Heat mustard oil in a pan until it reaches smoking point, then reduce heat. Lightly fry the fish pieces for 1 minute on each side until just sealed. Remove carefully.
3In the same oil, add nigella seeds and let them crackle for 10 seconds. Add the mustard paste and fry for 2-3 minutes, stirring constantly. The raw pungency will mellow into a complex, nutty heat.
4Add water to create a medium-thin sauce, along with turmeric, salt, and sugar. Bring to a gentle simmer.
5Carefully place the fish pieces into the mustard sauce. Add a few slit green chilies on top for extra heat. Cover and cook on very low heat for 8-10 minutes.
6The sauce should coat the fish in a golden-green mantle. Do not over-cook as hilsa becomes dry if cooked too long. Finish with a drizzle of raw mustard oil for extra pungency.
7Serve immediately with steamed white rice. The sauce is meant to be poured generously over the rice, turning each bite into a mustard-scented revelation.
Did You Know?
Shorshe Ilish is so central to Bengali identity that it features in literature, poetry, and film. During the monsoon hilsa season, Bengali families on both sides of the India-Bangladesh border engage in friendly rivalry over whose version is superior.