Bangladeshi Shorshe Ilish
5
servings20
minutes40
minutesDiscover the flavorful delight of Shorshe Ilish, a beloved Bangladeshi dish. This iconic recipe features the revered Ilish or Hilsa fish, known as the “King of Fish” in Bangladesh. The tangy and pungent mustard paste perfectly complements the unique taste of Ilish, creating a harmonious and beloved delicacy.
With a rich history spanning centuries, Shorshe Ilish represents the deep connection between Bangladeshis and their love for fish. It’s not just a gastronomic delight; it’s a cultural symbol. Celebrated during festive occasions and cherished as the national fish of Bangladesh.
Prepare Shorshe Ilish to savor the rich traditions and culinary excellence of Bangladesh.
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Ingredients
4-6 pieces of Ilish (Hilsa) fish
3 tablespoons mustard paste
2 tablespoons yogurt
2 green chilies, sliced
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
2 tablespoons mustard oil
Fresh coriander leaves for garnish
Directions
- Clean the Ilish fish pieces and marinate them with turmeric powder and salt. Set aside for 10 minutes.
- In a bowl, mix mustard paste, yogurt, turmeric powder, red chili powder, and salt to make a smooth paste.
- Heat mustard oil in a pan over medium heat. Add the marinated fish and fry until golden brown on both sides. Remove and set aside.
- In the same pan, add the mustard paste mixture and sliced green chilies. Cook for a few minutes until the raw smell of mustard disappears.
- Add a little water to adjust the consistency of the gravy. Bring it to a gentle boil.
- Carefully place the fried fish pieces into the gravy. Cover the pan and simmer for 5-7 minutes to allow the flavors to blend.
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice or paratha for a traditional Bangladeshi meal.
Quick Notes
- Use fresh and high-quality Ilish (Hilsa) fish for the best flavor and texture.
- Marinate the fish with turmeric powder and salt before cooking to enhance its taste.
- Adjust the amount of mustard paste according to your preference for the tangy flavor.
- If the mustard paste is too spicy, you can balance it by adding a little yogurt or coconut milk.
- Be careful while frying the fish to ensure it is cooked evenly and doesn’t break apart.
- Allow the mustard gravy to cook for a few minutes to get rid of the raw mustard flavor.
- If the gravy is too thick, add a little water to achieve the desired consistency.
- Simmer the fish in the gravy for a few minutes to absorb the flavors.
- Garnish with fresh coriander leaves to add a fresh and vibrant touch.
- Serve the Shorshe Ilish hot with steamed rice or paratha for a traditional and satisfying meal.