curry
Shorshe Ilish
Landmark mustard-hilsa dish with major cultural significance and now written with a more dependable mustard technique.
Duration
33 min
Servings
4
Difficulty
Beginner
Category
curry
Ingredients (8)
- hilsa steaks
- yellow mustard seeds
- black mustard seeds
- green chilies
- turmeric
- salt
- mustard oil
- warm water
Preparation (6)
1
Step 1
Soak the mustard seeds in warm water for 15 minutes, then grind them with 2 green chilies and a little of the soaking water into a smooth paste.
15 minstepBowlsoakrequired
2
Step 2
Rub the hilsa lightly with 2 g salt and half the turmeric.
Step 2Bowlcookrequired
3
Step 3
Mix the mustard paste with the remaining salt, remaining turmeric, mustard oil, and 150 ml warm water.
Step 3Bowlmixrequired
4
Step 4
Arrange the fish in a shallow covered pan or steamer-safe dish. Pour the mustard mixture over the fish and top with the remaining slit green chilies.
Step 4['pan', 'steamer']steamrequired
5
Step 5
Cook covered over very low heat, or steam, for 10 to 12 minutes until the fish is just done and the oil rises to the surface.
11 mincookBowlsteamrequired
6
Step 6
Rest 2 minutes before serving with steamed rice.
2 minrestBowlsteamrequired