সর্ষে ইলিশ || সরিষাবাটা ইলিশ || Classic Bengali Sorshe Ilish-Hilsa ...

Sorshe Ilish: Classic Bengali Hilsa Fish in Spicy Mustard Gravy

Sorshe Ilish is a beloved Bengali fish curry made with the exquisite hilsa fish swimming in a spicy and aromatic mustard gravy. This traditional dish is cherished for its robust, pungent flavors primarily from mustard paste. Enrich the dish with a personal twist by adding sour yogurt for a thicker sauce, while still staying true to the authentic tastes that define this classic. Served best with steamed rice, it's a culinary journey through Bengal's vibrant cuisine.

Ingredients

🐟 4 large pieces of Ilish (Hilsa) fish
🥛 1.5 tablespoons of sour yogurt (optional)
🌿 2 tablespoons of white mustard seeds and 1 teaspoon of red mustard seeds, soaked
🌶️ 2 whole green chilies for grinding with mustard
🌾 1/4 teaspoon turmeric powder
🌶️ 1/2 teaspoon red chili powder
🥄 2-3 tablespoons mustard oil
🌿 1 pinch nigella seeds
🌶️ 5-6 whole green chilies for cooking and garnish
🧂 Salt, to taste
💧 Approximately 1/2 cup water

Instructions

1- Prepare Mustard Paste:

Soak the mustard seeds in water for 15 minutes. Add 2 green chilies and a pinch of salt, then blend into a fine paste using approximately half a cup of water. Set aside.

2- Prepare Spice Paste:

In a bowl, mix turmeric powder, red chili powder, sour yogurt (if using), and salt. Add a splash of water to form a thick paste.

3- Heat Oil:

Heat mustard oil in a non-stick pan over medium heat. Add nigella seeds and one green chili (with a slit to prevent splattering). Allow the spices to temper and become fragrant.

4- Cook Spices:

Add the spice paste into the pan, sautéing for 2-3 minutes until the raw aroma dissipates and the oil begins to separate.

5- Add Fish:

Gently place the hilsa fish pieces in the pan. Cook for 2 minutes, carefully turning them to coat evenly with spices.

6- Add Mustard Paste:

Pour the mustard paste over the fish. Cook this mixture for approximately 4 minutes on medium to medium-low heat, allowing the fish to cook through without excessive stirring.

7- Add Green Chilies:

Add the remaining green chilies, slightly slit. Cover the pan with a lid for 1 minute to infuse the chili aroma in the dish.

8- Final Cooking:

Remove the lid and let it cook for another 3 minutes until the oil surfaces and the gravy reaches the desired consistency. Total cooking time post mustard paste introduction is around 8-10 minutes.

9- Serve:

Serve Sorshe Ilish hot with steamed basmati rice and extra chilies or a slice of lemon for garnish.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 320 per serving
Protein: 22g per serving
Fats: 25g per serving
Carbohydrates: 5g per serving
Equipment: Non-stick pan, Small glass bowl, Small plates for spices and garnishes, Blender/Grinder for mustard paste, Plastic or wooden spoon for stirring, Spatula for handling fish, Glass lid for simmering, Serving bowl and spoon for plating