Shorshe Illish/ hilsa fish smothered in mustard sauce|| ideal side with steamed rice

Shorshe Illish is the most most most famous dish of Bengali cuisine. “Shorshe” means mustard and “Illish” is hilsa fish,it is called queen of all fish in Bengal. And both shorshe/mustard and Illish/hilsa is made for each other. And nothing is more blissful when this shorshe Illish( hilsa fish smothered in mustard sauce) is served with a side of steamed rice.

It is a very simple dish and yet so tasty.

Mustard seeds ground to fine paste and them tempered with onion seeds (kalaunji/ kalojeere) and green chillies…makes a nice,rich flavorful gravy.

So,let’s not waste time by talking much and start cooking this super famous dish ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ‘Œ

Type- Side dish

Preparation time- 10-15 minutes

Cooking time- 15-20 minutes


  • Soak 3 tbs black mustard seeds (you can take half n half ,like half yellow mustard and half black mustard) in 1/2 cup hot water
  • 2 green chillies for the mustard paste
  • Salt to taste
  • 1/4 th tsp turmeric powder+ 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 3 tbs yoghurt
  • 1/2 cup mustard oil
  • 1 tsp onion seeds (kalo jeere or kalaunji)
  • 3-4 slit green chillies
  • 1 lb medium hilsa fish (Illish machh)


  • In a grinder take the mustard seeds with 2 tbs water,2 green chillies,1/4 th tsp turmeric powder,salt and grind into fine paste
  • If you think that you can still see the husk then add 1 tsp more water and grind
  • Then we generally strain it (because husk can cause stomach trouble)
  • In another bowl add 3 tbs yoghurt,1/2 tsp turmeric powder,1/2 tsp red chilli powder and 2 tbs water
  • Make a fine paste and keep aside
  • In a pan add 3/4 th cup mustard oil
  • When heated add 1 tsp onion seeds or kalaunji (kalo jeere)
  • Add 2 slit green chillies and add the mustard paste
  • Mix them until oil separates and add the yoghurt paste
  • Mix well and add the fish to the gravy
  • Cover and cook for 10 minutes at a medium flame
  • Add salt and if you need add 1/4 th water (water is optional)
  • Again cover and cook for 5 minutes at a low medium flame and add 2-3 green chillies
  • At this point you can see oil has already separated
  • Higher your flame and cook for more 5 minutes and its done
  • Add 1 tbs of mustard oil from top for that flavor and cover and give it a standing time of 10 minutes

We’ve added a step by step video of the recipe ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š

Serve this shorshe illish/ hilsa fish smothered in mustard sauce with steamed rice

Don’t forget to like,share and comment.

Like we always say your comments always encourages us ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š.

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