Indian cuisine · Fish & Seafood

Shorshe Ilish

Fish steamed in a fiery paste of yellow and black mustard seeds with green chillies.

Ingredients · for 4 servings

• 600g mackerel fillets (traditionally hilsa)
• 3 tbsp yellow mustard seeds
• 1 tbsp black mustard seeds
• 6 green chillies
• 1 tsp turmeric
• 6 tbsp mustard oil
• 1/2 tsp sugar
• 1 tsp salt

Instructions

1. Soak both types of mustard seeds in lukewarm water for 20 minutes, then blend briefly with 3 green chillies, a pinch of salt, and 4 tbsp water into a smooth paste — over-blending turns it bitter.
2. Pass the paste through a fine sieve so no husk remains in the sauce.
3. Cut the fish into wide pieces, rub with turmeric and the remaining salt, and let sit for 10 minutes.
4. Mix the mustard paste with 2 tbsp mustard oil, the sugar, and 100ml water, and pour into a shallow, heatproof dish.
5. Lay in the fish pieces, top with the remaining chillies slit lengthwise, drizzle with the rest of the mustard oil, and seal the dish tightly.
6. Steam, covered, over gentle steam in a steamer insert or water bath for 15 minutes, until the fish is firm and opaque, and serve with steamed rice.