Entree: Bangladesh – Bengali River Delta – সরষে ইলিশ ➤ Shorshe Ilish (Hilsa fish cooked in a pungent mustard and poppy-seed sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 20 min

Total 50 min

Ingredients

- 4 hilsa (ilish) steaks, approx. 6 oz (170 g) each
- 4 tbsp (60 ml) mustard oil
- 3 tbsp (30 g) yellow mustard seeds
- 1 tbsp (9 g) poppy seeds (optional for balance)
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) sugar (optional)
- 3–4 green chilies, slit lengthwise
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) lime or lemon juice (optional)
- Fresh cilantro for garnish (no measurement required)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Rinse the hilsa steaks and pat dry. Lightly rub each steak with 1/4 tsp (1.25 ml) turmeric and a pinch of salt; set aside to rest 10–15 minutes.
2. Step 2: In a small bowl, soak the mustard seeds and poppy seeds in 1–2 tbsp (15 to 30 ml) water for 5 minutes, then grind to a coarse paste using a mortar and pestle or blender, adding 1–2 tbsp (15 to 30 ml) water as needed to form a thick paste.
3. Step 3: Heat the mustard oil in a heavy skillet over medium-high heat until it begins to shimmer; reduce heat to medium. If oil is very pungent, let it cool 1–2 minutes.
4. Step 4: Gently fry the hilsa steaks 1–2 minutes per side until lightly golden (they will finish cooking in the gravy). Remove and set aside on a plate.
5. Step 5: In the same pan, lower heat to medium-low and add the mustard-poppy paste; fry 1–2 minutes, stirring constantly to prevent burning. Add the remaining 1/2 tsp (2.5 ml) turmeric, the slit green chilies, sugar if using, and salt; stir to combine.
6. Step 6: Add 1/2 cup (120 ml) water to loosen the paste and bring to a gentle simmer. Taste and adjust salt.
7. Step 7: Carefully nestle the fried hilsa steaks into the simmering mustard gravy, cover, and cook on low for 6–8 minutes until fish is cooked through and flavors meld.
8. Step 8: Turn off heat, stir in lemon juice if using, garnish with fresh cilantro, and serve hot with steamed rice.

1. Step 1: Rinse the hilsa steaks and pat dry. Lightly rub each steak with 1/4 tsp turmeric and a pinch of salt; set aside to rest 10–15 minutes.
2. Step 2: In a small bowl, soak the mustard seeds and poppy seeds in 1–2 tbsp water for 5 minutes, then grind to a coarse paste using a mortar and pestle or blender, adding 1–2 tbsp water as needed to form a thick paste.
3. Step 3: Heat the mustard oil in a heavy skillet over medium-high heat until it begins to shimmer; reduce heat to medium. If oil is very pungent, let it cool 1–2 minutes.
4. Step 4: Gently fry the hilsa steaks 1–2 minutes per side until lightly golden (they will finish cooking in the gravy). Remove and set aside on a plate.
5. Step 5: In the same pan, lower heat to medium-low and add the mustard-poppy paste; fry 1–2 minutes, stirring constantly to prevent burning. Add the remaining 1/2 tsp turmeric, the slit green chilies, sugar if using, and salt; stir to combine.
6. Step 6: Add 1/2 cup (120 ml) water to loosen the paste and bring to a gentle simmer. Taste and adjust salt.
7. Step 7: Carefully nestle the fried hilsa steaks into the simmering mustard gravy, cover, and cook on low for 6–8 minutes until fish is cooked through and flavors meld.
8. Step 8: Turn off heat, stir in lemon juice if using, garnish with fresh cilantro, and serve hot with steamed rice.