Shorshe Ilish (Hilsa in Mustard Seed Gravy)

Method

1. 1

   Rub the hilsa steaks with a third of the turmeric and a pinch of salt; set aside 10 minutes.

2. 2

   Drain the soaked mustard seeds and blend them with 4 green chilies, a pinch of salt and a splash of water into a completely smooth paste.

   💡 A pinch of salt in the blender cuts the mustard's bitterness — strain the paste through a sieve if it still feels gritty.

3. 3

   Heat the mustard oil in a wide pan until it stops smoking, then crackle the nigella seed.

4. 4

   Stir in the mustard paste and remaining turmeric with a splash of water; simmer the raw paste 3–4 minutes until it smells cooked rather than sharp.

5. 5

   Slide the hilsa steaks into the pan in one layer, spoon gravy over the top, scatter the remaining slit chilies, cover and simmer gently 10–12 minutes without stirring hard.

   💡 Hilsa is soft and full of fine bones — shake the pan to move it rather than turning the pieces with a spoon.

6. 6

   Drizzle with a spoonful of raw mustard oil off the heat and rest, covered, 5 minutes so the fish drinks up the gravy before serving with steamed rice.