Entree: India – Bengal – সরষে ইলিশ ➤ Shorshe Ilish (Hilsa fish simmered in a sharp mustard-and-poppy seed sauce characteristic of Bengali cuisine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 15 min

Total 40 min

Ingredients

- 4 hilsa (ilish) steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) mustard oil, plus 1–2 tbsp (15–30 ml) for tempering if desired
- 2 tbsp (20 g) yellow mustard seeds
- 1 tbsp (9 g) white poppy seeds (posto)
- 2 green chilies, slit (no weight)
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) sugar (optional, to balance mustard bite)
- 2 tbsp (30 ml) water to loosen paste
- 1/2 tsp (2.5 g) nigella seeds (kalonji) or 1/4 tsp (1 g) fenugreek powder for optional tempering
- 1/2 tsp (2.5 ml) lemon juice (optional)

Instructions

1. Combine mustard seeds and poppy seeds in a small bowl, cover with 2 tbsp (30 ml) warm water and soak 10–15 minutes. Drain and grind to a coarse paste with the slit green chilies and 1/2 tsp (1 g) turmeric; add 2 tbsp (30 ml) water as needed to make a smooth, spreadable paste. Mix in 1 tsp (5 g) salt and 1/4 tsp (1 g) sugar if using.
2. Pat hilsa steaks dry and rub lightly with a pinch of salt and the remaining 1/2 tsp (1 g) turmeric; set aside for 5 minutes. Heat 2–3 tbsp (30–45 ml) mustard oil in a wide, heavy skillet until hot but not smoking; reduce heat and add a few drops to the mustard paste (to temper the raw mustard flavor) then gently coat the fish pieces with the mustard-poppy paste on both sides.
3. Arrange the coated hilsa steaks in the skillet in a single layer. Add 1/4 cup (60 ml) water to the pan, cover, and simmer gently on low heat for 8–12 minutes, turning once carefully, until fish is just cooked through and the sauce has thickened.
4. If using, in a small separate pan heat 1 tbsp (15 ml) mustard oil until smoking, remove from heat and pour over the cooked fish to add aroma (optional). Finish with 1/2 tsp (2.5 ml) lemon juice and additional salt to taste. Serve hot with steamed rice.