Shorshe Ilish Bengali Hilsa
Bengal's most celebrated dish — hilsa fish steaks bathed in a pungent yellow mustard sauce with green chillies and turmeric, steamed or simmered to silky perfection.
📅April 1, 2026
20mPrep
25mCook
3Servings
⭐ 4.9Rating
🍛Nutrition Facts (per serving)
Protein 44%Fat 49%Carbs 7%
340kcalCalories
36gProtein
18gFat
6gCarbs
1gFiber
Ingredients
👥3
- 1⅓ lbhilsa (ilish) fish steaks (or mackerel as substitute)
- 1⅜ ozyellow mustard seeds
- 20 gblack mustard seeds
- 4 wholegreen chillies
- 5 gturmeric powder
- 3 tbspmustard oil
- 6 gsalt
- 7 tbspwater
Instructions
- Soak yellow and black mustard seeds in water for 30 minutes; blend with green chillies to a smooth paste.
- Marinate fish in turmeric, salt, and a little mustard oil for 15 minutes.
- Heat mustard oil in a wide pan until smoking; reduce heat.
- Add fish steaks; fry gently 2 minutes per side.
- Pour mustard paste thinned with water over the fish; do not stir.
- Cover and simmer over low heat for 12–15 minutes until the fish is cooked and sauce has thickened.
- Serve with plain steamed rice.
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