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Bangladesh · Hilsa

Bangladeshi Hilsa in Mustard Sauce

Shorshe Ilish

Hilsa is the national fish of Bangladesh, caught where the Padma and Meghna rivers meet the sea. Its most famous dish is shorshe ilish: steaks simmered in a sharp paste of ground mustard seed, green chili and raw mustard oil.

  • Prep 20 min
  • Cook 25 min
  • Serves 4
  • Level Medium
Photo: avijit / Adobe Stock
Served with: Bengali Fried Eggplant ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the mustard sauce

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Daana mustard oil · Amazon ↗

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Method

Step by step, the way it is done there.

  1. Season the fish. Rub the hilsa steaks with turmeric and salt and set aside 15 minutes.
  2. Make the mustard paste. Soak the mustard seeds 10 minutes, then grind them with 2–3 chilies, a pinch of salt and a splash of water into a smooth paste. Do not grind too long or it turns bitter.
  3. Temper. Heat 3 tablespoons of mustard oil in a wide pan until it just smokes, then lower the heat. Add the nigella seeds and 2 slit chilies for a few seconds.
  4. Make the sauce. Stir the mustard paste with the turmeric, salt and water and pour it into the pan. Bring to a gentle simmer.
  5. Simmer the fish. Lay the steaks in one layer, spoon the sauce over, cover and cook on low 8–10 minutes, turning once, until just done and the sauce is thick.
  6. Finish. Drizzle the last spoon of raw mustard oil over the top, add the remaining slit chilies and serve with plain rice.

On the side

The side dish that belongs with it, full recipe included.

Bengali Fried Eggplant
Bangladesh & Bengal

Bengali Fried Eggplant

Begun Bhaja

Thick eggplant slices rubbed with turmeric and salt and fried in mustard oil until soft and golden. A favorite next to hilsa and rice.

  • Prep 10 min
  • Cook 15 min
  • Serves 4
  • Level Easy

You need

  • 1 large eggplant
  • ½ tsp turmeric
  • ½ tsp salt
  • ½ tsp chili powder
  • 1 pinch sugar
  • 4 tbsp mustard oil or vegetable oil

How to make it

  1. Slice. Cut the eggplant into round slices about ½ inch (1 cm) thick.
  2. Season. Rub the slices with turmeric, salt, chili powder and sugar. Leave 10 minutes.
  3. Fry. Fry in hot oil over medium heat, 3–4 minutes per side, until golden outside and creamy inside.
  4. Serve. Drain and serve warm with rice.

More from this part of the world

Other fish from the same waters.

Kolkata, India & Dhaka, BangladeshBengali Rohu Fish and Potato Curry
West Bengal, IndiaBengali Rohu in Poppy Seed Gravy