Entree: Bangladesh – Central Culinary Region – সরষে ইলিশ ➤ Sorshe Ilish (Hilsa cooked in a pungent mustard sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
12 min
Additional
10 min
Total
35 min
Ingredients
- 4 hilsa steaks, bone-in, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) mustard oil
- 3 tbsp (30 g) mustard seeds (preferably a mix of yellow and black)
- 1 tbsp (10 g) poppy seeds
- 3 green chilies, slit lengthwise
- 1/2 tsp (2.5 ml) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 1/4 cup (60 ml) water, plus more as needed
- 1/2 tsp (2.5 ml) sugar (optional, to balance mustard bitterness)
- 1 tbsp (15 ml) warm water for thinning the mustard paste if necessary
Instructions
1. Rinse and pat dry the hilsa steaks; lightly rub each piece with turmeric and 1/2 tsp salt. Set aside for 10 minutes.
2. Soak the poppy seeds in 1 tbsp (15 ml) warm water for 10 minutes. In a small grinder, combine mustard seeds and soaked poppy seeds; grind with 1/2 tsp salt and 1 green chili to a smooth-ish paste, adding up to 1 tbsp (15 ml) warm water to reach a thick paste.
3. Heat mustard oil in a wide, shallow pan until it just begins to smoke; reduce heat to medium. Carefully place the hilsa steaks skin-side down and sear 1 minute, then turn and sear 30 seconds. Remove steaks and set aside on a plate.
4. Reduce heat to low; in the same pan pour off excess oil leaving about 1 tbsp (15 ml) of oil and the fond. Add the mustard-poppy paste, remaining 2 chilies (slit), turmeric, remaining salt, and sugar if using. Cook gently for 1–2 minutes, stirring to cook the raw mustard flavor.
5. Add 1/4 cup (60 ml) water and bring to a gentle simmer. Spoon some sauce over the hilsa steaks, return them to the pan skin-side up, cover, and simmer on very low heat for 6–8 minutes until the fish is just cooked through. Do not stir vigorously to avoid breaking the fish.
6. Once cooked, remove from heat. If desired, warm 1 tbsp (15 ml) mustard oil until smoking and carefully pour over the curry for aroma. Serve immediately with steamed rice.
