Shorshe Ilish Mach (Hilsa in Mustard Gravy) Recipe

8 hilsa steaks

150 milliliters cold waters

4 tablespoons mustard oil or vegetable oils

4 tablespoons black or white mustard seeds

1 small onion

3 cloves garlic

4 green chilies

1 tablespoon salt

2 teaspoons turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

300 milliliters boiling waters

Wash and pat dry the hilsa with paper towels and massage in half the turmeric, coating each pieces evenly.

Heat the mustard oil in a frying pan over a medium heat for 1 minute. Once hot, add the fish. Fry for 2-3 minutes on each side, until light golden.

Transfer to a plate and set aside. Turn off the heat but keep the oil in the pan.

In a bowl, combine the mustard seeds with the cold water and leave to soak for 15-20 minutes.

After soaking in the water drain the soaked mustard seeds over another bowl, keeping the soaking liquid.

Add the soaked seeds to a wet spice grinder or small blender, among with the onion, garlic and the green chilies. Add 3 tablespoons of the reserved soaking liquid and blitz into a smooth paste. Scoop into the bowl with the remaining soaking liquid and stir to a smooth sauce.

Return the frying pan with the oil to a medium heat. Once the oil is hot , around one minute. Pour the mustard sauce into the pan, among with the rest of turmeric powder, red chili powder, coriander powder and salt, stirring until well combined.

Once the sauce comes to a gentle simmer, reduce the heat to low and cover with a lid. Cook for 7-8 minutes, stirring occasionally, to avoid burning the sauce.

Now add the hot water to the pan and increase the heat to medium. Bring to a simmer for 2 minutes, stirring to avoid lumps.

Carefully lay the fish pieces in the pan and turn to coat them with the sauce. You can add some more green chili if you want it spicy. Now cover and cook for a final 4-5 minutes, until the gravy has thickened slightly.

Check the seasoning and serve.