Shorshe Ilish (শরষে ইলিশ) — Hilsa in Mustard-Grreen Chili Gravy

• 800 gHilsa fish steaks (cut into 8 pieces)
• 2 tspTurmeric powder (for rubbing fish)
• 2 tspFine salt (for rubbing fish)
• 3 tbspYellow mustard seeds
• 1 tbspBlack mustard seeds
• 1 tbspPoppy seeds (optional but traditional in many homes)
• 6Green chilies (4 for grinding, 2 slit for simmering)
• 120 mlWater (for grinding)
• 4 tbspMustard oil
• 1 tspNigella seeds (kalonji)
• 1 tspSugar (balances mustard bitterness)

Instructions

1. 1

   Rinse the hilsa steaks and pat them completely dry with paper towels. Rub the fish evenly with 2 tsp turmeric and 2 tsp salt, then rest it for 10 minutes so the surface seasons and firms up.

2. 2

   Soak the yellow mustard seeds, black mustard seeds, and poppy seeds in room-temperature water for 10 minutes to soften them. Drain well, then grind with 4 green chilies and 120 ml water to a smooth, thick paste; it should feel creamy, not gritty.

3. 3

   Heat 4 tbsp mustard oil in a wide pan over medium heat until it just begins to smoke, then lower the heat for 30 seconds to tame the harshness. Add 1 tsp nigella seeds and let them crackle for 10–15 seconds, keeping the heat moderate so they do not burn.

4. 4

   Add the mustard paste to the pan and cook it for 2 minutes, stirring constantly to prevent sticking. Mix in 1 tsp turmeric, 1 tsp salt, and 1 tsp sugar, then cook 1 minute more until the paste smells rounded and less raw.

5. 5

   Pour in 250 ml water and stir well to create a smooth gravy with no lumps. Bring it to a gentle simmer, then add the hilsa pieces in a single layer so they cook evenly without breaking.

6. 6

   Add the remaining 2 slit green chilies on top and simmer uncovered for 6 minutes, gently shaking the pan once or twice instead of stirring. Flip the fish carefully, then simmer 4–5 minutes more until the fish is just cooked through and the gravy lightly thickens.

7. 7

   Turn off the heat and rest the pan for 5 minutes so the mustard oil rises slightly and the flavors settle. Serve warm with steamed rice, spooning the mustard gravy over the fish for the full shorshe aroma.