Shorshe Ilish

Ingredients

• 500g hilsa fish
• 3 tbsp mustard paste
• 1 tsp turmeric
• 2 green chilies
• 1 tsp mustard oil
• 1 tsp nigella seeds
• Salt to taste

Instructions

1. 1

   Clean 500g hilsa fish steaks and pat dry. Marinate with 1/2 tsp turmeric and 1/2 tsp salt for 10 minutes. Hilsa is delicate - handle gently.

2. 2

   Make the mustard paste: soak 3 tbsp yellow mustard seeds in warm water for 10 minutes. Grind with 2 green chilies, 1/2 tsp salt, and a pinch of turmeric into a smooth paste using minimal water. If the paste is too pungent, add a pinch of salt while grinding.

3. 3

   In a bowl, mix the mustard paste with 1 cup water, 1/2 tsp turmeric, and 1/2 tsp salt to make a thin gravy. Taste - it should be pungent but not overwhelming.

4. 4

   Arrange the fish steaks in a single layer in a pan. Pour the mustard gravy over the fish. Add 2 slit green chilies and drizzle 1 tsp mustard oil on top.

5. 5

   Cover tightly and cook on the lowest heat for 15 minutes. Do not stir or flip the fish - it is very fragile. The gravy should thicken slightly and the fish turn opaque.

6. 6

   Turn off the heat and let it rest covered for 5 minutes. Serve with steamed rice. The aroma of mustard and hilsa defines the Bengali monsoon.

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