|Place of origin||Bangladesh|
|Associated national cuisine||Bangladesh|
|Main ingredients||Hilsa, mustard paste, turmeric, common salt|
|Variations||Shorshe Ilish Bhapa|
The chopped pieces of the fish are washed and the scales removed. Wet grind white mustard, black mustard, green chili and salt to make a fine paste. Heat mustard oil on low medium flame, add black cumin, 1 green chili and saute for 1 minute. Then mix turmeric powder, red chili powder, little salt and little water to the oil and saute for another minute. Then add the Hilsa fish and cook the fish for 3 minutes on low flame. Mix the mustard paste in 1 cup water and pour it over cooking Hilsa, this makes the gravy. Continue cooking for 8 minutes on low flame. During the last minute, add 2 slitted green chili and cover the pot for a nice aroma. Note: Hilsa is never fried when making Sorshe Ilish (Mustard Hilsa).
Shorshe Ilish Bhapa is a variation of this dish.
Each serving contains approximately 450 calories, 17.1g protein, 8.1g carbohydrate, 38.4g total fat (4.9g saturated), 73.5 mg cholesterol, and 8.2 mg sodium.
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- "The Immigrant's Table". The Washington Post. Retrieved 2015-04-18.
- "American Chefs Discover Mustard Oil". The New York Times. Retrieved 2015-04-18.
- "Recipe: Shorshe Ilish Bhapa". Zee News. Retrieved 2015-04-18.
- "Shorshe ilish: Wonder Woman - Who are you today?". India Today. Retrieved 2015-04-18.