Chef-tested recipe
Shorshe ilish places hilsa, a fish closely associated with Bangladeshi food culture, in a pungent mustard sauce with green chilli and turmeric. Hilsa has many fine bones, so it is best served as steaks and eate
Recipe at a glance
- Cuisine
- Bangladesh · Servings: 4 · Preparation: 20 minutes · Cooking: 18–22 minutes · Method: Gentle fish simmering.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 800 g hilsa steaks, cleaned and drained
- 35 g yellow mustard seeds paid link
- 15 g black mustard seeds paid link
- 150 ml warm water for mustard paste, plus 100 ml for the pan
- 40 ml mustard oil paid link
- 5 g ground turmeric, divided
- 10 g fine salt, divided, or to taste paid link
- 20 g fresh green chilli, slit lengthwise
- 15 ml lemon juice, optional
- 10 g fresh coriander leaves, optional
Method
Soften the mustard. Soak yellow and black mustard seeds in 150 ml warm water for 15 minutes. Grind to a smooth paste with some soaking water; avoid blending excessively, which can increase bitterness.
Season the fish. Rub the hilsa lightly with 2 g turmeric and 5 g salt. Refrigerate while the sauce is prepared.
Warm the oil. Heat mustard oil in a wide pot until aromatic, then reduce to medium-low heat. Add the remaining turmeric and mustard paste and stir for 1 minute.
Make the sauce. Add approximately 100 ml water, slit green chillies and remaining salt, then bring to a gentle simmer.
Cook the fish. Slide the fish steaks into the sauce in a single layer. Cover and simmer gently for 10–12 minutes, turning only if necessary, until fish reaches 63°C at its thickest section.
Serve. Taste for seasoning and add the optional lemon juice only if the sauce needs extra brightness. Serve hot over rice, warning diners about fine bones.
Beginner Technique Notes
- Hilsa is naturally rich and bony. Eat carefully and do not describe it as a boneless fish.
- Mustard paste can become harsh if cooked too aggressively. Keep the sauce at a simmer.
- Avoid stirring the steaks repeatedly; use a broad spoon to baste with sauce.
Substitutions
- Shad or another oily fish may be used if hilsa is unavailable, but the flavour differs.
- Prepared food-grade mustard paste without sugar can work in emergencies; check salt and acid levels.
Storage and Food Safety
Cool fish promptly and refrigerate at 4°C or below. Use within 24 hours; reheat gently to at least 75°C. Keep all fish bones in mind when serving leftovers.
Serving Suggestions
Steamed white rice and a simple cucumber salad.
Allergen Notes
Fish and mustard. Check prepared mustard pastes for other allergens.
