Saturday, 15 September 2012

Hilsa In Rich Mustard Sauce

HILSA -- is a Bengali delicacy that rises above all other fish preparations!! We say, 'it comes dancing up the river when it rains'....The pungency of ground mustard makes it delicious!! A grand meal is incomplete without 'Sarshey Illish' for a Bangali on a rainy day - 


Hilsa Fish 

2tsp turmeric
tbsps of black mustard
4-5 G chilies
3 tbspns of mustard oil
half tea spoon of kalongi/ onion seed
Salt to taste


Wash and dry the fish pieces.

Soak mustard seeds in warm water for about 15 mts; grind it with 2 green chillies and salt.

Dip the fish pieces in the sauce and leave for sometime.

Heat a wok with mustard oil. Season the oil with a few g chillies and kalongi. Slowly add the marinated fish pieces slowly to the oil....and add remaining slit green chillies. 

Add a quarter cup of water. Cover the wok, and cook for 5 minutes; turn the fish pieces and leave until cooked.

Serve with steaming hot rice!!


  1. Thanks Neenu and Subhorup for following me on this foodie blog!

  2. The mustard sauce (shorshe baata) tastes bitter most of the time. I make the sauce with white mustard. Do tell me how to do away with the bitterness!