West Bengal
Shorshe ilish
Hilsa in a sharp mustard sauce. The bones are a negotiation, the gravy is not.
35 minTime
30 gProtein each
hotSpice
Make it your way
Grandma's wayThe Sunday afternoon version, mustard and all.
The original479kcalsame
30 gproteinsame
2 gfibresame
35minutessame
Shorshe ilish as Bengali homes make it.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the hilsa steaks with half the turmeric and a little salt. Rest 10 minutes.
- 2Loosen the mustard paste with 3 tbsp water, the rest of the turmeric and a pinch of salt.
- 3Heat the mustard oil until it just smokes, cool for a few seconds, then add the kalonji and 2 slit chillies.
- 4Stir in the mustard paste and the water. Bring to a gentle simmer and season.
- 5Lay the raw steaks in one layer, add the remaining chillies, cover and cook on low. Swirl the pan instead of stirring.
- 6Turn off the heat, drizzle a teaspoon of raw mustard oil over the top and cover for 2 minutes. Serve with hot rice.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
