Shorshe Ilish. Mustard, the undisputed King of zing in the Bengali kitchen, romances the gorgeous Queen of fish in this quintessential classic.
The queen is a stunner, a prima donna, ever content to play herself, the only embellishments she accepts for her performance tonight is a generous smear of mustard paste.
And as I watch her, entranced and dazed, surrender to an amorous embrace of heady mustard, a mischievous me cannot help but throw in a handful of green chillies and a luxuriant drizzle of mustard oil to spike up their passion !!!
Shorshe Ilish (Hilsa in Mustard)
- 4 pc Ilish or hilsa
- 2 tbsp yellow mustard seed
- 2 tsp black mustard seeds
- 2 tsps turmeric powder
- 1/2 tsp nigella seeds or kalonji
- 8-10 green chili silt
- 4 tbsp mustard oil
- salt to taste
- Wash the fish and marinate with turmeric and salt. Keep aside.
- Soak the yellow and black mustard in warm water for 15 minutes. Drain the mustard. Make a smooth paste of the mustard with 3-4 green chillies, a pinch of turmeric powder and a couple of grains of rice. (If you choose, you can as well add one or two garlic cloves while making the mustard paste.)
- Dissolve the mustard paste, remaining turmeric powder and salt in a little water. Keep aside.
- Heat 2 tbsp oil, when smoking hot, add the kalonji seeds and green chillies and allow them to splutter. Now add the mustard and turmeric paste and cook for 2-3 minutes.
- Add the fish and keep on simmer for 5 odd minutes. Till the fish is just cooked. You could throw in some more green chillies if you relish your heat 😀
- Finish with a hearty drizzle of mustard oil. Serve with hot rice.