Sorse Ilish
Sorse Ilish is a classic Bengali dish made with fresh hilsa fish cooked in a mustard seed paste for a rich, tangy, and aromatic flavor that defines authentic Bengali cuisine.
Sarfapremium
Mustard Oil 1L Pouch
100% Pure, Unrefined &
Cold-pressed
Sorse Ilish | Bengali Recipe
Ingredients
- 700g Hilsa Fish
- 1 tsp Turmeric Powder
- Salt to taste
- Mustard Oil
- 5 tsp Black Mustard Seeds
- 2 tsp Poppy Seeds
- 2 tsp Yellow Mustard Seeds
- 5 Green Chilies
- 1 tsp Salt
- Water
- Pinch of Sugar
Instructions
- Start by marinating the Hilsa fish pieces with 1 tsp turmeric powder, salt, and a drizzle of Sarfa Kachi Ghani Mustard Oil. Let it rest for 10-15 minutes to absorb the flavors.
- Soak black mustard seeds, yellow mustard seeds, and poppy seeds in water for 10-15 minutes. Grind them into a smooth paste along with green chilies, salt, and a bit of mustard oil. Add a little water to achieve a smooth consistency, and strain the paste to remove any coarse particles.
- In a pan, heat 50 ml of Sarfa Kachi Ghani Mustard Oil and add turmeric powder. Fry for 4-5 minutes until the raw smell vanishes, then add the prepared mustard paste. Stir well and cook on low heat for 3-5 minutes. Add salt to taste, a pinch of sugar, and 3 slit green chilies, mixing well into the gravy.
- Gently place the marinated fish pieces into the gravy. Cover and simmer on low heat for about 10 minutes, allowing the fish to absorb all the mustardy goodness. If the gravy becomes too thick, add a little water to adjust the consistency.
- Once the fish is cooked, drizzle a bit of raw Sarfa Kachi Ghani Mustard Oil on top for an added layer of authentic flavor. Turn off the heat and let the dish rest, covered, for a few minutes to enhance its taste.
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