- 4-6 pieces of Hilsa fish
- 4 tablespoons mustard paste
- 2 green chilies, slit lengthwise
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon nigella seeds (kalonji)
- 4 tablespoons mustard oil
- Salt to taste
- Marinate the Hilsa fish pieces with turmeric powder and salt. Set aside for 10-15 minutes.
- Heat mustard oil in a pan over medium heat. Fry the marinated fish pieces until they turn golden brown. Remove from the pan and set aside.
- In the same pan, add nigella seeds and slit green chilies. Fry for a minute.
- Add ginger-garlic paste and sauté until fragrant.
- Reduce the heat to low and add the mustard paste, turmeric powder, and red chili powder. Stir well to combine.
- Cook the mustard mixture for a few minutes until the oil separates from it.
- Add 1 cup of warm water and salt to taste. Bring it to a gentle simmer.
- Gently add the fried fish pieces to the mustard sauce and cook on low heat for another 5-7 minutes, allowing the flavors to meld together.
- Serve hot with steamed rice.
Note: Shorshe Ilish is traditionally served with steamed rice and is considered a delicacy in Bangladesh.
BANGLADESH, CHILI POWDER, FISH, KALONJI, MUSTARD PASTE, NIGELLA SEEDS, SHORSHE ILISH, TURMERIC POWDER