Shorshe Ilish

Shopping list

• 600 g hilsa fish steaks — bone-in, cleaned

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• 3 tbsp yellow mustard seeds

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• 1 tbsp black mustard seeds

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• 4 piece fresh green chillies — slit lengthways

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• 1 tsp turmeric powder

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• 4 tbsp mustard oil

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• 1 tsp nigella seeds (kalonji)

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• 200 ml water

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• 1 pinch sea salt — to taste

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• 1 tsp caster sugar — optional, to balance

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Step by step

1. 1

   Soak the yellow and black mustard seeds in 3 tablespoons of warm water for 10 minutes to soften.

2. 2

   Grind the soaked mustard seeds with ½ teaspoon turmeric and 2 of the slit green chillies in a blender or food processor, adding a little water to form a smooth, thick paste. The paste should be pungent and creamy.

3. 3

   Rub the hilsa steaks lightly with the remaining turmeric and a pinch of salt. Set aside.

4. 4

   Heat the mustard oil in a wide, heavy pan over medium-high heat until it just begins to smoke, then reduce the heat to medium.

5. 5

   Add the nigella seeds and let them sizzle for a few seconds.

6. 6

   Carefully add the fish steaks in a single layer and sear for 1– 2 minutes per side until lightly golden. Remove gently and set aside.

7. 7

   In the same pan, add the mustard paste, stirring constantly for 1– 2 minutes to cook out the raw flavour.

8. 8

   Add the water and bring to a gentle simmer. Add the remaining green chillies, salt, and sugar if using.

9. 9

   Return the fish steaks to the pan, spooning the sauce over them. Cover and simmer gently for 8– 10 minutes, turning once halfway through, until the fish is cooked through and the sauce has thickened slightly.

10. 10

    Serve hot with steamed white rice.