Shorshe Ilish (Bangladesh)
Serves 4
Ingredients
Method
500 g. Hilsa Fish, Cleaned and Cut into Pieces
20 g. Black Mustard Seeds
20 g. Yellow Mustard Seeds
2 g. Turmeric Powder
2 Green Chilies
2 g. Salt
30 ml. Mustard Oil
Soak the black and yellow mustard seeds in water for about 30 minutes, then grind them into a paste.
Marinate the Hilsa fish with turmeric powder and salt for about 15 minutes.
Heat the mustard oil in a pan and lightly fry the marinated fish on both sides. Remove the fish from the pan and set aside.
In the same pan, add the mustard paste, green chilies, and a little water. Cook for a few minutes.
Add the fried Hilsa fish to the pan and cook in the mustard gravy for about 10 minutes.
Serve hot with rice.