---
title: Shorshe Ilish (Hilsa in Mustard Seed Gravy)
servings: 4
prep time: 20 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/shorshe-ilish
---

Gather @hilsa fish{700%g}, @mustard seed{3%tbsp}, @ground turmeric{1.5%tsp} and @green chili{6}.

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

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.

Heat the @mustard oil{4%tbsp} in a wide pan until it stops smoking, then crackle the @nigella seed{0.5%tsp}.

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. ~{210%seconds}

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. ~{11%minutes}

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. ~{5%minutes}