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Smoked Shorshe Ilish

The crown jewel of Bengali cuisine. Hilsa fish steeped in a pungent, golden mustard paste and steamed to absolute perfection. It is a symphony of sharp, spicy, and fatty flavors.

Smoked Shorshe Ilish
Aesthetic culinary creation. Captured in the Studio.

Ingredients

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Preparation

Step 1: Prep the Hilsa
Gently wash the fish pieces and coat them with turmeric and salt. Set aside. Hilsa is highly delicate, so handle with care.
Step 2: Create the Paste
Soak the mustard seeds in warm water for 10 minutes. Blend both mustard seeds, grated coconut, 3 green chilies, and a pinch of salt into a velvety smooth paste.
Step 3: Assemble for Steaming
In a steel tiffin box or heatproof bowl, mix the fish pieces with the mustard paste. Drizzle generously with raw mustard oil and top with the remaining slit green chilies.
Step 4: Steam (Bhapa)
Seal the container tightly. Place it in a pot of boiling water (water should reach halfway up the container) and steam for 15-20 minutes.
Step 5: Serve
Carefully open the lid—the aroma will be intoxicating. Serve immediately over steaming hot white rice.
Cook's Note: Blending a green chili and a pinch of salt directly into the raw mustard seeds prevents the paste from turning bitter.

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