Shorshe IIish Recipe
Ingredients
- Hilsa(Ilish) fish – 4-6 pieces
- Royal Bharat Kachi Ghani Mustard oil – 3-4 tbsp (essential for flavour)
- Mustard seeds – 2 tbsp
- Poppy seeds (optional) – 1 tbsp
- Green chillies – 4-5, slit lengthwise
- Turmeric powder – 1/2 tsp
- Salt – to taste
Instructions
Step 1: Prep the Mustard Paste
- Soak mustard seeds and poppy seeds (if using) in warm water for about 15-20 minutes. This softens them and makes the paste smoother.
- Drain the seeds and grind them into a fine paste with 2-3 green chillies and a little water. The paste should be smooth and slightly thick.
Step 2: Marinate the Fish
- Rinse the Hilsa fish pieces gently (Hilsa is delicate and needs minimal cleaning).
- Rub turmeric powder and salt on the fish and let it sit for 5-10 minutes.
Step 3: Cook the Fish
- Heat Royal Bharat Kachi Ghani Mustard oil in a pan until it starts to smoke (this removes the raw smell and enhances flavour).
- Lower the heat slightly, and carefully add the marinated fish pieces. Lightly fry each side for 1-2 minutes to seal in the flavour but don’t fully cook the fish.
- Remove the fish and set aside.
Step 4: Prepare the Gravy
- In the same pan with the remaining oil, add the mustard-poppy seed paste and a little turmeric powder.
- Sauté the paste for a couple of minutes until the raw smell disappears. Add salt to taste.
- Add about half a cup of water (adjust for a thicker or thinner gravy) and bring to a gentle simmer.
Step 5: Add the Fish and Green Chilies
- Carefully add the fish pieces back into the pan, and gently spoon the mustard gravy over the fish.
- Add the remaining slit green chillies on top for extra aroma and spice.
- Cover and let the fish cook on low heat for about 5-7 minutes, or until the fish is tender and absorbs the mustard flavor.
Step 6: Serve
Serve hot with steamed rice, garnished with a drizzle of Royal Bharat Kachi Ghani oil for enhanced flavour.