• 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


  1. Marinate the Hilsa fish pieces with turmeric powder and salt. Set aside for 10-15 minutes.
  2. 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.
  3. In the same pan, add nigella seeds and slit green chilies. Fry for a minute.
  4. Add ginger-garlic paste and sauté until fragrant.
  5. Reduce the heat to low and add the mustard paste, turmeric powder, and red chili powder. Stir well to combine.
  6. Cook the mustard mixture for a few minutes until the oil separates from it.
  7. Add 1 cup of warm water and salt to taste. Bring it to a gentle simmer.
  8. 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.
  9. Serve hot with steamed rice.

Note: Shorshe Ilish is traditionally served with steamed rice and is considered a delicacy in Bangladesh.



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