- 4-6 pieces of ilish (hilsa) fish
- 3 tablespoons mustard seeds
- 1 tablespoon poppy seeds
- 2-3 green chilies, chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2-3 tablespoons mustard oil
- 1 onion, sliced
- 1/2 cup water
- Coriander leaves for garnishing
- Wash the ilish fish pieces and pat them dry with a paper towel. Rub the fish pieces with turmeric powder and salt and keep them aside for 10-15 minutes.
- Soak the mustard seeds and poppy seeds in a bowl of warm water for 15-20 minutes. Drain the water and grind the seeds into a fine paste.
- Heat the mustard oil in a frying pan or kadhai over medium heat.
- Add the sliced onions to the pan and fry until they turn translucent.
- Add the green chilies, turmeric powder, and red chili powder to the pan and fry for another minute.
- Add the ground mustard and poppy seeds paste to the pan and stir well.
- Add 1/2 cup of water to the pan and bring it to a boil.
- Add the fish pieces to the pan and gently stir until the fish is well coated with the sauce.
- Cover the pan with a lid and let it simmer for about 10-15 minutes until the fish is cooked through and the sauce has thickened.
- Garnish with coriander leaves and serve hot with steamed rice.
Enjoy your delicious Shorshe Ilish!