Sorshe Bata Ilish Mustard Paste Fish

Method

1. 1

   Soak the mustard seeds: Place yellow and black mustard seeds in a small bowl. Pour enough water to just cover them. Soak for 20 minutes. Soaking softens the seeds so they grind into a smooth paste without gritty texture.

2. 2

   Grind the mustard paste: Drain the soaked seeds. Place in a small mixer jar. Add 2 green chilli and a generous pinch of salt. Add 3 tbsp fresh water. Grind for 2 to 3 minutes until a very smooth, thick pale-yellow paste forms. The paste should feel silky between your fingers with no grittiness at all. A pinch of salt while grinding reduces the natural bitterness of mustard.

3. 3

   Add turmeric to the paste: Add 1/2 tsp turmeric to the ground mustard paste. Mix well. The paste will turn golden-yellow. Taste — it should be sharp, pungent and slightly bitter. This is correct.

4. 4

   Prepare the fish: Gently wash the hilsa steaks. Pat completely dry with a paper towel. Sprinkle a tiny pinch of salt and turmeric on both sides of each piece. Handle hilsa gently — it is a delicate fish that breaks apart easily.

5. 5

   Coat the fish with mustard paste: Place the fish pieces in a wide flat bowl. Spoon the mustard paste generously over both sides of each piece, pressing it lightly so it sticks. Every surface of every fish piece should be coated with a thick layer of the paste.

6. 6

   Choose the right pot: Select a wide flat pan with a tight-fitting lid — the fish should lie in a single layer. Add 3 tbsp mustard oil to the cold pan. Do not heat it yet. This cold mustard oil adds its fresh sharpness to the dish.

7. 7

   Arrange fish in the pan: Place the mustard-paste-coated fish pieces in the cold pan of mustard oil in a single layer. Arrange the 2 slit green chilli on top of and between the fish pieces. Pour any leftover mustard paste over the fish.

8. 8

   Add water and seal: Pour 1/4 cup water around (not over) the fish pieces. Cover the pan with a tight-fitting lid. If the lid does not fit tightly, place a piece of foil under the lid to create a better seal.

9. 9

   Cook on medium heat: Place the sealed pan on medium heat. Cook for 10 minutes without opening the lid. The fish and mustard paste will steam cook together. After 10 minutes, reduce to low heat and cook for 5 more minutes.

10. 10

    Add raw mustard oil and serve: Open the lid carefully — steam will escape. The fish should be cooked through (it will look opaque and firm). Drizzle 1 tbsp raw cold mustard oil over the top — this raw oil finish is the traditional Bongali touch. Serve directly from the pan with steamed white rice.

11. 11

    Note: This preparation is a simpler home version of the famous shorshe ilish — instead of making a separate sauce the fish cooks directly in the mustard paste. The technique is used in homes across West Bengal when hilsa is available. The raw mustard oil drizzle at the end is essential — it adds the sharp, fresh character that cooked oil cannot provide.