Hilsa-Style Fish in Mustard Sauce (Shorshe Ilish)
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Ingredients
- 500 g hilsa fillets
- 2 tbsp black mustard seeds
- 4 fresh green chillies
- 4 tbsp mustard oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 441 kcal
- Protein
- 25.4 g
- Carbohydrate
- 1.9 g
- of which sugars
- 0.9 g
- Fat
- 36.7 g
- of which saturates
- 6.7 g
- Fibre
- 1 g
- Salt
- 0.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hilsa can be hard to find outside a Bangladeshi grocer; mackerel or trout fillets make a good, more widely available swap, though the flavour will be milder.
- 2
Soak the black mustard seeds in warm water for 15 minutes, then blend with two of the fresh green chillies and a splash of water to a smooth paste.
- 3
Rub the fish fillets with the ground turmeric.
- 4
Heat the mustard oil in a wide, shallow pan, stir in the mustard paste and 200ml water, and simmer for 5 minutes.
- 5
Lay the fish fillets in the sauce, scatter over the remaining green chillies, cover and simmer gently for 10-12 minutes, until the fish is opaque, flakes easily and is cooked through.
- 6
Serve with rice.
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