🇮🇳 Indian

Shorshe Ilish Mustard

Name: Shorshe Ilish Mustard
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 2, finely sliced Onion; 2 Green Chili; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 1 tsp Mustard Seeds; 1 Lemon; 500 g, steaks Fish; 1 tsp Red Chili Powder; 1 tsp Mustard Oil

🇮🇳 Indian

Hilsa steamed in raw mustard paste, the Bengali monsoon's most argued-over recipe. Tart, fiery, done in minutes — fish waits for no one. Plate with plain rice — the gravy does the talking.

Prep 18 min Cook 28 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion2, finely sliced
Green Chili2
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Mustard Seeds1 tsp
Lemon1
Fish500 g, steaks
Red Chili Powder1 tsp
Mustard Oil1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Marinate the fish briefly — salt, turmeric, a squeeze of lemon — no longer or it cooks in the acid.
2
Sear the fish in hot oil, two minutes a side, and remove before it is fully done.
3
In the same oil, fry onions till golden, add ginger garlic paste and the ground spices; cook till the oil separates.
4
Add the liquid, return the fish with the mustard seeds, and let it poach gently till just flaking.
5
Finish with the mustard oil, fresh coriander and a final drizzle of raw mustard oil if you have it.

Chef's tip

A splash of vinegar at the end brightens the whole gravy.

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Watch how it's made

Video: Master the Art of Cooking Shorshe Ilish: A Bitter-Free Recipe · on YouTube