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Shorshe Ilish

The crown jewel of Bengali cooking — hilsa in a sharp mustard gravy finished with raw mustard oil.

Ingredients

• 6 Hilsa (ilish) steaks
• 3 tbsp black mustard seeds
• 1 tbsp yellow mustard seeds
• 6 green chillies
• 1 tsp turmeric powder
• ½ tsp nigella seeds (kalonji)
• 4 tbsp mustard oil
• salt to taste

Method

1. Soak both mustard seeds in warm water for 20 minutes. Grind with 2 green chillies, a pinch of salt and a little water into a smooth paste.
2. Rub the hilsa with salt and turmeric.
3. Heat 3 tbsp mustard oil, crackle nigella seeds and slit 2 green chillies.
4. Add the mustard paste diluted in ¾ cup water, plus remaining turmeric and salt. Bring to a gentle boil.
5. Gently place the raw hilsa pieces in the gravy. Cover and cook on low for 8–10 minutes, turning once carefully.
6. Add the remaining slit chillies and drizzle 1 tbsp raw mustard oil. Rest covered 2 minutes and serve.

Tip: Grind the mustard with salt and chilli and don't over-grind — this stops the paste turning bitter.