Bangladeshi · Seafood

Shorshe Ilish

Name: Shorshe Ilish
Cuisine: Bangladeshi
Ingredients: 800 g Hilsa fish steaks; 30 g Yellow mustard seeds; 10 g Black mustard seeds; 4 Green chillies; 3 g Ground turmeric; 7 g Salt; 40 ml Food-grade mustard oil; 300 g Long-grain rice; 950 ml Water

Servings

Ingredients

Hilsa fish steaks800 g
Yellow mustard seeds30 g
Black mustard seeds10 g
Green chillies4
Ground turmeric3 g
Salt7 g
Food-grade mustard oil40 ml
Long-grain rice300 g
Water950 ml

Original recipe serves about 4.

Method

1
Soak the yellow and black mustard seeds in 100 ml water for 30 minutes. Drain through a fine sieve, then blend with two chillies, half the salt and 100 ml fresh water until smooth.
2
Rub the hilsa steaks with the turmeric and remaining salt. Arrange in a wide pan and spoon over the mustard paste and mustard oil. Add the remaining two chillies, slit lengthwise, and 150 ml water.
3
Cover and simmer gently for 10–15 minutes, occasionally spooning sauce over the fish, until the thickest flesh reaches 63°C. Avoid vigorous stirring because the steaks break easily.
4
Cook the rinsed rice in the remaining 600 ml water, covered over low heat for 15 minutes after bringing it to a boil. Rest for 10 minutes. Serve the fish and mustard sauce with the rice, warning diners that hilsa contains fine bones.

Recipe source: TheMealDB