Shorshe Ilish
The crown jewel of Bengali cuisine: hilsa fish cooked in a pungent, silky mustard seed gravy spiked with green chilies and mustard oil.
Step-by-Step Instructions
Grind yellow and black mustard seeds with 2 green chilies and a pinch of salt into a smooth paste.
Marinate fish steaks with half turmeric powder and salt for 10 minutes.
Heat raw mustard oil in a pan until smoking, then lower heat and add the mustard paste, remaining turmeric, and water.
Bring gravy to a gentle simmer, lay in the fish steaks and slit green chilies.
Cover and cook gently for 8 minutes until the fish is flaky and infused with mustard flavor; serve with hot rice.
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