Shorshe Ilish
Hilsa steaks poached in a sharp mustard and green chilli gravy, the defining Bengali fish dish.
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Per serving
430 kcal
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Instructions
Step 1: Rub the fish steaks with turmeric and salt and rest 10 minutes.
Step 2: Grind the mustard seeds with green chilli and a little water into a smooth paste.
Step 3: Warm mustard oil in a pan until it just smokes, then lower the heat.
Step 4: Add the mustard paste, turmeric and a splash of water and simmer 3 minutes.
Step 5: Slide in the fish steaks and spoon the gravy over them.
Step 6: Cover and cook 8 to 10 minutes, turning once carefully.
Step 7: Finish with raw mustard oil and slit green chillies. Serve with steamed rice.
Ingredients
Quantities update automatically for 4 servings.
- 6 piecesHilsa fish steaks — about 700 g
- 3 tbspYellow mustard seeds — soaked 20 minutes
- 80 mlMustard oil
- 6 wholeGreen chilli — 4 slit, 2 for the paste
- 1 tspGround turmeric
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 430 kcal
- Protein
- 32 g
- Carbohydrates
- 8 g
- Fat
- 30 g
- Saturated fat
- 7 g
- Fibre
- 1.5 g
- Sugar
- 2 g
- Sodium
- 700 mg
These figures are estimates for general information only and are not medical or dietary advice.