Shorshe Ilish Recipe with our favorite hilsa fish is almost everyone’s favorite. There are very few Bengalis who do not like to eat this Shorshe Ilish Recipe. This hilsa fish is available at this time of the year, so all the Bengalis wait for this hilsa fish and as soon as this fish comes to the market, everyone buys and makes various recipes of this fish such as Ilish Paturi, Ilish Beguner Jhol, Shorshe Ilish Recipe, Ilish Bhaja, Doi Ilish, and Ilish Vapa are other types of recipes that we Bengalis make and eat.
This Shorshe Ilish Recipe tastes just as good as it looks. I will also let you know that there are some benefits of this hilsa fish and this is the recipe of The Rich History of Shorshe Ilish recipe. There will be more tips for you that will make you cook this Shorshe Ilish Recipe perfectly. So let’s know how to make this Shorshe Ilish Recipe.
Table of Contents
The History and Significance of Shorshe Ilish Recipe
We Bengalis have a long history with Shorshe Ilish Recipe. For all these reasons, Shorshe Ilish Recipe has a unique place in Bengali cuisine. This recipe we usually cook for any ceremony or any puja or special occasion but many people eat this fish every week. The dish of Hilsa fish and mustard sauce is believed to have originated in ancient Bengal, where fresh fish was easy to find and mustard seeds were widely available.
This Shorshe Ilish Recipe is all about the taste. It is regularly served on auspicious occasions like weddings, Durga Puja and other festivals in Bengal but there are many people who enjoy eating this fish so they don’t wait for any puja or event and eat it every week. Due to its long history and significance in Bengali culture, this dish represents Bengali tradition and heritage.
Shorshe Ilish Recipe: Step-by-Step Guide
requisite ingredients
3 tablespoons of yellow mustard seeds, 4 to 6 pieces of fresh Hilsa fish
Black mustard seeds, 1 tablespoon
4-5 green chilies (adjust to your preferred level of heat)
1 tsp. of turmeric powder
appropriate salt
2 teaspoons of mustard oil
For a creamy texture, add 1 tablespoon of yoghurt.
(Optional) 1 teaspoon sugar to balance the flavours
Step 1: Preparing the Hilsa Fish
Scales and internal organs should be thoroughly removed from the Hilsa fish.
The fish pieces should be washed under running water and dried with paper towels.
Fish pieces should be rubbed with a pinch of salt and turmeric powder before sitting for 15 to 20 minutes.
Step 2: Making the Mustard Paste
Green chilies and yellow and black mustard seeds should be put in a grinder.
Make a smooth paste out of the mixture after adding a pinch of salt. If necessary, you can add a little water.
To give the mustard paste a creamy texture, you can optionally add yoghurt and sugar.
Step 3: Cooking the Shorshe Ilish
In a pan, heat mustard oil until it just begins to lightly smoke.
Turn down the heat and allow the oil to start to cool.
On low heat, stir continuously while cooking the mustard paste in the oil to prevent burning.
It’s prepared when the oil begins to separate from the paste and emits a pleasant aroma.
The mustard paste should also have a dash of salt and turmeric powder.
The Hilsa fish should be placed into the pan with care.
Place a lid on the pan after pouring the mustard sauce over the fish.
Cook the fish on low heat for 10 to 15 minutes, or until it is thoroughly cooked.
Serving and garnishing, in step four
Take it off the heat and give it some time to cool.
Add a few green chilies and a few drops of mustard oil as garnish.
For a true Bengali experience, serve hot with steamed rice.
Read More Delicious Recipe
Best Strawberry Cheese Cup Cake (No Bake)
The Perfect Subgum Wonton Soup
Best Malabar Spinach Recipe with Fish Head
A Creamy Delight Paneer Lababdar Recipe
2 Amazing Cucumber Salad For Summer
Best Ever Instant Pot Air Fryer Boneless Chicken Breast Recipes
How To Make Creamy Mashed Potato Recipe
Easy Chicken Achari Tikka Recipe
Healthy Lychee Watermelon Fizz Mocktail Recipe
Delicious Air Fryer Salmon Bites Recipe
Roasted Garlic Mashed Potatoes with Cream Cheese
Air Fryer Chicken Caesar Salad
Best Ever Instant Pot Air Fryer Boneless Chicken Breast Recipes
A Delicious and Healthy Air Fryer Chicken Nuggets
Simple Air Fryer Lemon Garlic Chicken Breast
Delicious and Fluffy Bisquick Pancake Recipe
Best Thai Basil Pesto Recipe Ever
Delicious Orange Jello Salad Recipe
5 Tips for the Perfect Egg Garlic Fried Rice Recipe
How To Make Shorshe Ilish Recipe
We Bengalis have a long history with Shorshe Ilish Recipe. Let’s know how to make this wonderful recipe without any mistakes:
Shorshe Ilish Recipe
Ingredients
- 4-5 pieces of fresh Hilsa fish
- 3 tbsp yellow mustard seeds
- 1 tbsp black mustard seeds
- 5-6 large green chilies (adjust to your spice preference)
- 1 tbsp turmeric powder
- Salt to taste
- 2 tbsp mustard oil
- 1 tbsp yogurt (optional, for a creamy texture)
- 1 tbsp sugar (optional, to balance flavors)
Instructions
- Step 1: Preparing the Hilsa Fish
- Scales and internal organs should be thoroughly removed from the Hilsa fish.
- The fish pieces should be washed under running water and dried with paper towels.
- Fish pieces should be rubbed with a pinch of salt and turmeric powder before sitting for 15 to 20 minutes.
- Step 2: Making the Mustard Paste
- Green chilies and yellow and black mustard seeds should be put in a grinder.
- Make a smooth paste out of the mixture after adding a pinch of salt. If necessary, you can add a little water.
- To give the mustard paste a creamy texture, you can optionally add yoghurt and sugar.
- Step 3: Cooking the Shorshe Ilish
- In a pan, heat mustard oil until it just begins to lightly smoke.
- Turn down the heat and allow the oil to start to cool.
- On low heat, stir continuously while cooking the mustard paste in the oil to prevent burning.
- It's prepared when the oil begins to separate from the paste and emits a pleasant aroma.
- The mustard paste should also have a dash of salt and turmeric powder
- The Hilsa fish should be placed into the pan with care.
- Place a lid on the pan after pouring the mustard sauce over the fish.
- Cook the fish on low heat for 10 to 15 minutes, or until it is thoroughly cooked.
- Serving and garnishing, in step four
- Take it off the heat and give it some time to cool.
- Add a few green chilies and a few drops of mustard oil as garnish.
- For a true Bengali experience, serve hot with steamed rice.
Video
Nutrition Facts of Hilsa Fish
Hilsa fish is a nutritional powerhouse in addition to being a culinary delight. The approximate nutritional information for 100 grammes of cooked Hilsa fish is as follows:
302 calories
26.3 grammes of protein
Fat in total: 21.3 grammes
4.5 grammes of omega-3 fatty acids.
3% of the Daily Value (DV) for vitamin A
0.8% vitamin C DV
DV: 7.6% of iron
Health Benefits of Consuming Hilsa Fish
The benefits of eating Hilsa fish for health are as follows:
Rich in Omega-3 Fatty Acids: Omega-3 fatty acids, which are known to support heart health, reduce inflammation, and support brain function, are an excellent source in hilsa fish.
High-Quality Protein: It’s a great source of high-quality protein, which is necessary for muscle growth and repair.
Vitamins and Minerals: For a healthy blood flow and vision, iron and the vitamins A and C are essential minerals. These nutrients can be found in hilsa fish as well.
Heart Health: Omega-3 fatty acids, which are present in hilsa, may reduce cholesterol and the risk of heart disease.
Brain Function: Omega-3 fatty acids have additional benefits for cognition, including improved memory and brain function.
Anti-Inflammatory: By reducing inflammation, regular hilsa fish consumption can aid the body’s natural inflammatory processes. Anyone interested in learning more about.
Tips for Perfecting Your Shorshe Ilish
Even though the Shorshe Ilish recipe is fairly straightforward, making it perfect can be a skill. Here are some advice from experts to make sure your dish comes out perfectly:
Choose Fresh Hilsa: Fresh fish is the secret to a great Shorshe Ilish. Fish with firm flesh, clear eyes, and a fresh, briny smell should be sought after.
Soak Mustard Seeds: Before grinding the mustard seeds, let them soak for at least 30 minutes. They become softer as a result, making it simpler to mix up a smooth paste.
Balancing Spice: Change the quantity of green chilies to your preferred level of heat. The delicate flavor of Hilsa can be overpowered by too much heat, so use caution.
Mustard Oil: For authenticity, mustard oil should always be used; however, it should be heated until it smokes and then briefly cooled before use. This process gets rid of the strong flavor.
Cover and Simmer: Cover the pan and allow the fish to simmer gently while you cook it. This keeps the fish tender while allowing it to absorb the flavors of the mustard sauce.
Resting Time: Before serving, give your Shorshe Ilish some time to rest. This allows the flavors to combine and improves the taste in general.
Variations and Regional Twists
Regional variations exist even though the traditional Shorshe Ilish Recipe is a favourite. For a distinctive texture and flavour, people in some areas of Bengal mix grated coconut into the mustard paste. To make their own version, others might employ different spices like nigella seeds or fenugreek seeds.
This dish has become more well-liked outside of Bengal in Bangladesh and other coastal areas of India. Shorshe Ilish is a versatile food that can take on regional flavours thanks to the unique variations added by each location.
Shorshe Ilish Recipe Serving Suggestions
Steamed white rice is typically served with Shorshe Ilish, and it pairs perfectly with the creamy mustard sauce. The dish’s spicy and sour flavours are balanced by the mildness of the rice. For a full meal, you can also serve it with some straightforward vegetable side dishes like fried eggplant or sautéed spinach.
Conclusion
A cultural legacy that captures the essence of Bengal, Shorshe Ilish Recipe is more than just a recipe. A truly distinctive and cherished dish, Hilsa fish is known for its mellow flavour combination, centuries-long history, and numerous health advantages.
Whether you’re a Bengali yearning for a taste of home or an adventurous food lover looking to discover new flavours, Shorshe Ilish Recipe promises a culinary journey unlike any other. Therefore, put on your cooking gloves, gather your ingredients, and set out on a delectable journey that honours the culinary artistry of Bengali cuisine and the health advantages of Hilsa fish. Your taste buds will be in a frenzy, and you’ll feel hearty after eating it. Take pleasure in each delicious bite of this creation!
What is Shorshe Ilish, and where does it originate?
A Bengali dish called Shorshe Ilish is made with Hilsa fish and mustard sauce. It comes from the Bengal region of Bangladesh and India.
Why is Shorshe Ilish considered a delicacy?
As a result of its distinctive flavour combination, cultural significance, and skillful preparation, shorshe ilish is regarded as a delicacy.
What makes Hilsa fish special for this recipe?
Shorshe Ilish is best served with hilsa fish because of its distinctive flavour and texture. It perfectly balances the mustard sauce and is fatty and rich.
What are the essential ingredients for making Shorshe Ilish?
Hilsa fish, yellow and black mustard seeds, green chilies, mustard oil, turmeric powder, salt, and yoghurt and sugar are optional ingredients.
How do I choose fresh Hilsa fish for this recipe?
Look for Hilsa fish with clear eyes, a firm texture to the touch, and a fresh, briny smell. For the best flavour, freshness is essential.
Can I use any type of mustard seeds for the mustard paste?
Yes, you can make mustard paste using a mixture of yellow and black mustard seeds. An even flavour is provided by this mixture.
Is there a vegetarian version of Shorshe Ilish?
The original recipe calls for fish, but some cooks modify it to be vegetarian by using paneer or eggplant as a substitute.
What is the significance of mustard oil in Shorshe Ilish?
Not only does mustard oil give the food a distinctive flavour, it also makes it seem more authentic. To achieve the traditional taste, it is necessary.
How spicy is Shorshe Ilish, and can I adjust the heat level?
Depending on how many green chilies you use, Shorshe Ilish can be as hot as you like. To achieve the desired level of heat, adjust the chilies.
What are some common mistakes to avoid when making Shorshe Ilish?
The mustard oil is frequently overheated, the fish is improperly marinated, and too much or too little mustard paste is used.
Can I make Shorshe Ilish ahead of time, and how should I store leftovers?
Although fresh shorshe ilish is preferable, leftovers can be kept in the fridge for up to two or three days. Warm up slowly before serving.
What are some popular side dishes to serve with Shorshe Ilish?
In addition to serving it with fried eggplant, spinach or other vegetable sides, steamed white rice is a common side dish.
Are there regional variations of Shorshe Ilish in Bengal?
Yes, various Bengali regions might give the recipe their own spin by adding distinctive spices or ingredients.
What are the health benefits of Shorshe Ilish?
Because Hilsa fish contains omega-3 fatty acids that promote heart and brain health, Shorshe Ilish is not only savoury but also nourishing.
Can I enjoy Shorshe Ilish if I’m not from Bengal?
Absolutely! People all over the world adore the delicious dish shorshe ilish. By cooking it, you can experience the flavours and traditions of Bengal.
4 thoughts on “Delicious Bengali Shorshe Ilish Recipe: Rich History”