Shorshe ilish | Ilish shorshe recipe | Shorshe ilish bengali recipe | Ilish macher recipe

Shorshe ilish aka ilish shorshe recipe is a pure Bengali delicacy and one of the most popular and beloved hilsa fish recipe which is frequently prepared in every Bengali house. Any reputed Bengali restaurant’s menu card and occasion is incomplete without this mustard piece. Ilish macher shorshe bata is a signature dish which has been filling immense pleasure and comfort in every Bengali’s life since ages. In this preparation, hilsa fish slices are cooked in mustard paste with lot of green chillies and a drizzle of mustard oil. It is always accompanied with hot steamed rice.

About the recipe
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How to make Shorshe Ilish (step wise photos)
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Hilsa is known as “Queen of fishes”. Ilish (Hilsa fish) is very popular in South Asia, especially among Bengalis and Odiyas. It is the National fish of Bangladesh. It is also known as Elish mas in Bangladesh. It is also popular in Andhra Pradesh (India) and is called Pulasa in Telegu. It is popular among Sindhis as well. According to most of the Bengalis and Odiyas, including me, Hilsa is the tastiest fish in this world. The reason for its popularity is its unique taste, texture and flavour.

Many traditional and authentic bengali fish curry recipe are prepared with Ilish mach (Hilsa fish). Each recipe is a masterpiece, and they are frequently served in almost every reputed Bengali restaurants and special ceremony like marriage, annaprasan etc.

Ilish mach (Hilsa fish) can be prepared in many ways like frying, steaming, roasting or baking and very preparation tastes amazing. Shorshe Ilish, Ilish Bhapa, Doi Ilish, Ilish Macher Tok, Ilish Macher Paturi, Barishali Ilish etc. are the finest examples of Hilsa fish recipe.

There is an eternal bond between Hilsa fish and Bengalis and as a Bong, I completely agree with it. For Bengalis, fishes are much more than a food ingredient and it’s a significant part of any celebration too. In fact, you can say no Bengali exists in this universe who does not love ilish mach. Hilsa fish converts any occasion to festival with its unbeatable flavour and taste.

Whether it’s Annaprasan or Marriage ceremony or a Matshamukhi (after death ceremony), any occasion is almost incomplete without Ilish macher recipe. In many Ashirwad(engagement) ceremonies, Hilsa fish is also used as “Tattwa” gift in Bengali weddings.

Hilsa fish aka ilish mach is a monsoon fish which is not easily available throughout the year. So, every Bengali waits for the monsoon to bring her highness to home. Though the price of hilsa fish is sky high but still each Bengali manages to buy it every year to satisfy their craving. Even Hilsa is often bought in pairs in many Bengali houses. Bringing hilsa fish at home is always an event of tremendous joy which converts regular meal to a feast.

Ilish mach aka hilsa fish has always been the centre of attraction in Bengali culinary whether it is epar bangla (West bengal) or opar bangla (Bangladesh). In fact, there is still a humorous conflict among Ghoti and Bangal claiming the hilsa fish as their part of culinary. When it comes to Ilish (Hilsa fish), my nostalgia keeps bounding me to talk more and more about this supreme fish.

Both Bengal and Bangladesh are surrounded by numerous rivers. They have been a superb source of freshwater fishes from ages. The availability of fishes is the main reason behind the vogue of Fish Curries in these regions. This is the secret behind the huge variations of Fish curries and hilsa fish recipe in Bengali cuisine.

As a Bong, I have grown up eating shorshe ilish aka Ilish shorshe recipe in regular meals to special occasions and even in small get togethers. Since my childhood, I am a Hilsa Fish lover and can have it in any form except raw. My relatives used to call me cat because of my Hilsa fish eating skills since my choldhood.

Shorshe ilish aka Ilish shorshe recipe is an authentic Ilish mach recipe which is prepared in Bengali houses since ages. The combination of mustard paste, green chillies, nigella seeds and drizzle of mustard oil with Hilsa fish goes heavenly and nothing can beat its taste.

I still remember my childhood days when my dad used to walk to the fish market with his bag during rainy days and used to buy hilsa fish along with roe (Ilish macher dim). We always used to ask mom to prepare our favourite ilish shorshe. During those days, we did not have mixer and grinder in our house. Mom used to prepare the mustard paste using Shil-Nora’ (Sil-Batta) which is also known as Bengali Pestle & Mortar. On those days, after taking bath, sitting across the dining table for lunch was matter of joy. A plate of rice along with large hilsa piece and pungent mustard gravy is a pure bliss.

Every house has their own way of preparing shorshe ilish by using different proportion of ingredients and different cooking time. But it is a signature dish. So, the main ingredients have always remained the same. I have learnt this traditional Bengali recipe from my mother, and she learnt it from her mother, I mean my ‘Dida’.

Shorshe ilish aka Ilish shorshe recipe is a super easy hilsa fish recipe. It requires minimal ingredients to get prepared. Bengali spices can create magic and make any fish curry taste outstanding. But this shorshe ilish bengali recipe is an exception. No other spices are used in this recipe, other than Mustard paste. The best part of the recipe is that it gets prepared very quickly without investing much time and effort. So, it can be a great option for sudden dinner party or small get together.

Shorshe ilish step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the recipe.

• Always marinate the fish slices with Salt and Turmeric powder for at least ten minutes.
• Don’t fry the hilsa fish pieces separately for shorshe ilish.
• Hilsa fish pieces are very tender and delicate. Flip them very carefully during the time of cooking.
• Use the combination of black and yellow mustard seeds for the perfect pungent flavour and taste of the gravy.
• Always soak the mustard seeds for some time before grinding. It makes the grinding process easier and makes the paste smooth.
• Always use Mustard oil for cooking this fish recipe. It will give amazing flavour to the fish.
• Don’t skip green chillies from the recipe. If you like less heaty food, then add whole green chillies. It makes the gravy aromatic.
• At the end of cooking, don’t forget to drizzle mustard oil on the top.

For the ilish shorshe recipe, first cut and clean the hilsa fish pieces and wash them gently. Then marinate the fish pieces with Salt and Turmeric powder for 30 minutes. In traditional shorshe ilish recipe, fish pieces are not fried before adding to the masala or gravy and hence marinated for longer. I have followed the same process to uphold the authenticity of the dish.

On the other hand, soak black and yellow Mustard seeds in water for 15 minutes. Then drain the excess water and transfer it to a jar of a grinder. Add some green chillies, a pinch of salt, water and grind it to a smooth paste and keep it aside. Every Bengali prefers pungent taste and flavour for Shorshe ilish bengali recipe. Addition of black mustard seeds along with yellow mustard seeds makes the flavour much stronger.

Now put a pan on flame and let it become completely dry. Add mustard oil into the pan and allow it to become hot. Once the oil is hot, add nigella seeds aka kalo jeere, green chilli into the pan and let them crackle.

Then add the mustard paste into the pan and cook it in medium flame for 1-2 minutes. Add salt, turmeric powder, red chilli powder and give a nice mix. Cook the masala in low flame for another 3-4 minutes till the masala releases oil.

Now add the marinated hilsa pieces into the pan and cook 3 minutes each side. Be very careful during the time of flipping the pieces.

Then add water into the pan and give a gentle stir. Add green chillies and cover the pan. Cook it in high flame until the gravy starts boiling. Then put the flame in low and cook it for another 8-9 minutes. Flip the hilsa pieces once in between during this time.

Switch off the flame and drizzle some mustard oil on the top. Shorshe ilish is ready to serve now.

Many ilish macher recipe have already been shared in my previous posts. You can check few of them like

Doi Ilish
Barishali Ilish
Ilish Pulao
Ilish macher matha diye bandhakopi

..And Many more…

• 4 large Hilsa fish pieces, 110 grams each piece
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

• 2 tablespoons yellow Mustard seeds (Shorshe)
• 1 tablespoon black Mustard seeds (Kalo shorshe)
• 2-3 green Chillies
• A pinch of Salt
• ¼ cup Water, to make a smooth paste

• ½ teaspoon Nigella seeds (Kalojire)
• 1 green Chilli for tempering
• 4-5 green Chillies for the gravy
• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon red Chilli powder (Mirchi powder)
• Salt to taste
• 4 tablespoons Mustard oil for cooking
• ¾ cup of Water for gravy (Quantity can be varied as per desire consistency)
• 1 teaspoon Mustard oil to drizzle at the final stage

1. Cut and clean the hilsa fish pieces and wash gently with water.
2. Marinate the hilsa fish pieces with 1 teaspoon salt, 1 teaspoon turmeric powder and keep them aside for 30 minutes.
3. On the other hand, soak 1 tablespoon black mustard seeds, 2 tablespoons yellow mustard seeds in water for 15 minutes and then drain the excess water.
4. Transfer the soaked mustard seeds into a jar of mixer grinder. Add 2-3 green chillies, a pinch of salt, ¼ cup water into the jar and close the lid. Grind it to a smooth paste. Keep it aside.
5. Put a pan on flame and allow it to become completely dry. Add 4 tablespoons Mustard oil into the pan and wait until the oil is hot.
6. Add ½ teaspoon nigella seeds, 1 green chilli into the pan and let them crackle.
7. Add the mustard paste (Step 4) into the pan and cook it in medium flame for 1-2 minutes.
8. Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook the masala in low flame for another 3-4 minutes till the masala releases oil.
9. Now add the marinated hilsa pieces (Step 2) into the pan and cook for 3 minutes each side. Hilsa fish is very soft be very careful during the time of flipping the pieces.
10. Add ¾ cup water into the pan and give a gentle stir.
11. Add 4-5 green chillies and cover the pan. Cook it in high flame until the gravy starts boiling.
12. Put the flame in low and cook it for another 8-9 minutes. Flip the hilsa pieces once in between during this time.
13. Switch off the flame and drizzle 1 teaspoon mustard oil on the top.
14. Shorshe ilish is ready to serve now.

Transfer the shorshe ilish into a serving bowl or on a serving plate. Serve hot or warm to enjoy the best taste. Pair up the dish with hot steamed Basmati rice and enjoy the authenticity of Bengal.

Shorshe ilish | Ilish shorshe recipe | Shorshe ilish bengali recipe | Ilish macher recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: NA calories NA fat

Rating: 4.3/5

( 7 voted )

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Ingredients

To marinate the hilsa fish

• 4 large Hilsa fish pieces, 110 grams each piece
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

For the Mustard Paste

• 2 tablespoons yellow Mustard seeds (Shorshe)
• 1 tablespoon black Mustard seeds (Kalo shorshe)
• 2-3 green Chillies
• A pinch of Salt
• ¼ cup Water, to make a smooth paste

Other ingredients for the Gravy

• ½ teaspoon Nigella seeds (Kalojire)
• 1 green Chilli for tempering
• 4-5 green Chillies for the gravy
• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon red Chilli powder (Mirchi powder)
• Salt to taste
• 4 tablespoons Mustard oil for cooking
• ¾ cup of Water for gravy (Quantity can be varied as per desire consistency)
• 1 teaspoon Mustard oil to drizzle at the final stage

Instructions

1. Cut and clean the hilsa fish pieces and wash gently with water.
2. Marinate the hilsa fish pieces with 1 teaspoon salt, 1 teaspoon turmeric powder and keep them aside for 30 minutes.
3. On the other hand, soak 1 tablespoon black mustard seeds, 2 tablespoons yellow mustard seeds in water for 15 minutes and then drain the excess water.
4. Transfer the soaked mustard seeds into a jar of mixer grinder. Add 2-3 green chillies, a pinch of salt, ¼ cup water into the jar and close the lid. Grind it to a smooth paste. Keep it aside.
5. Put a pan on flame and allow it to become completely dry. Add 4 tablespoons Mustard oil into the pan and wait until the oil is hot.
6. Add ½ teaspoon nigella seeds, 1 green chilli into the pan and let them crackle.
7. Add the mustard paste (Step 4) into the pan and cook it in medium flame for 1-2 minutes.
8. Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook the masala in low flame for another 3-4 minutes till the masala releases oil.
9. Now add the marinated hilsa pieces (Step 2) into the pan and cook for 3 minutes each side. Hilsa fish is very soft be very careful during the time of flipping the pieces.
10. Add ¾ cup water into the pan and give a gentle stir.
11. Add 4-5 green chillies and cover the pan. Cook it in high flame until the gravy starts boiling.
12. Put the flame in low and cook it for another 8-9 minutes. Flip the hilsa pieces once in between during this time.
13. Switch off the flame and drizzle 1 teaspoon mustard oil on the top.

Shorshe ilish is ready to serve now.