Sorshe Ilish is a Bengali dish made with hilsa or Tenualosa ilisha, a type of herring, cooked in a mustard sauce. The dish is popular among residents of West Bengal, India and Bangladesh.
Ingredients Of Ilish Shorshe
- 5 pieces of hilsa fish
- 2 tbsp Mustard powder.
- 1/2 tsp Onion seeds or kalo jire or kalonji.
- 2 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- Mustard oil about 3 tbsp for frying the fish and the gravy.
- 1/2 cup milk
- 3 green chilies, slited
Instructions Of Ilish Shorshe
- I will first apply 1/2 teaspoon of salt and turmeric powder on the pieces of fish. Rub well. Then heat the oil in a saucepan.
- Once the oil is hot, put the pieces of fish one by one. Cook over medium heat for 1 minute on each side.
- Do not fry fish steaks for a long time. We just want to remove the raw smell. So little frying would help him do it.
- When finished, remove from heat and set aside. In the same pan, put the onion seeds or kalo jire and green peppers.
- Make sure the pan is hot enough. Let the spices release its essential aroma. Now keep the flame low. I’m going to put turmeric powder and red chili powder directly in the pan. Give a quick mix. make sure they don’t burn.
- Add the mustard paste, salt and a little water. Mix again. Put the milk. You can also put only water. I used milk here to enhance the richness and creaminess of the dish.
- Now bring the sauce / sauce to a boil. When the sauce is ready, put the pieces of fried fish. Do not over-stir the fish.
- It could be broken. Now cover for a minute. After a while, the sauce has reached a good consistency.
- Not as thin and not as thick as it should be. It’s almost ready. Put additional green peppers on top.
- Keep it covered until it is served to incorporate the flavor of green peppers into the sauce.
- Serve with hot steaming rice.
