Sorshe Ilish ~ Hilsa In Hot Mustard Sauce/Gravy
- Hilsa fish or ilish fish (cleaned) - 4 pieces
- Green chilies slitted - 3 or 4
- Mustard oil or flavorless oil - 3~4 tbsp
- Nigella seeds - 1/3 tsp
- Mustard paste - 2~3 tbsp
- Turmeric powder - 1 tsp
- Clean the fish pieces. Rub the salt and turmeric generously on the fish pieces. Let the fish marinate for 5 minutes or more.
- In a separate bowl, mix the mustard paste with 3/4 cup of water. Set this aside.
- Heat oil on medium high. Fry the fish pieces lightly. Don't fry it too much. Keep aside.
- In the same oil, add the nigella seeds and green chiles. When it start to splutter and also when it starts to release an aroma, add the mustard mix carefully. Add turmeric powder and salt and stir well.
- Carefully put the lightly fried fish pieces in the pan. Make sure that the sauce/gravy covers the fish pieces. Cover it with a lid and let it simmer on medium high.
- When the gravy/sauce becomes thick and the water is absorbed, add 1 tsp of raw mustard oil over it. Take it out from the heat. Serve it with plain white rice. Enjoy.
- You can skip the frying process if you want. Just add the raw ilish fish to the mustard sauce.
- Mustard paste is made with a desired amount of seeds and a little bit of water. Put it in the blender and mix. If you over mix, it would turn bitter. Make this in bigger quantity and store it in an airtight container in the refrigerator. It would last up approximately two weeks.
- This recipe is versatile. You can make this with different type of fishes such as rohu, sardines, etc. Just fry those fish pieces till brown and then add it to the mustard sauce/gravy.