Shorshe Ilish | How to make Shorshe Ilish

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By Kasturi Chanda
Created on 17th May 2017
  • Shorshe Ilish, How to make Shorshe Ilish
Shorshe Ilishby Kasturi Chanda
  • Shorshe Ilish | How to make Shorshe Ilish (4 likes)

  • 2 reviews
    Rate It!
  • By Kasturi Chanda
    Created on 17th May 2017

About Shorshe Ilish

Soft creamy pieces of Hilsa fish cooked in a gravy made by blending mustard seeds paste, poppy seed paste, oil, green chilies and kaffir lime juice.

Shorshe Ilish, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Shorshe Ilish is just mouth-watering. This amazing recipe is provided by Kasturi Chanda. Be it kids or adults, no one can resist this delicious dish. How to make Shorshe Ilish is a question which arises in people's mind quite often. So, this simple step by step Shorshe Ilish recipe by Kasturi Chanda. Shorshe Ilish can even be tried by beginners. A few secret ingredients in Shorshe Ilish just makes it the way it is served in restaurants. Shorshe Ilish can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Shorshe Ilish.

  • Prep Time10mins
  • Cook Time15mins
  • Serves4People
Shorshe Ilish

Ingredients to make Shorshe Ilish

  • Hilsha fish - 4 pieces
  • Mustard seeds paste - 2 spoon
  • Poppy seeds paste - 1 spoon
  • Kaffir Lime juice - 1 spoon
  • Kaffir Lime leaves - 2-3 pieces
  • Green chilli paste - 1 spoon
  • Turmeric powder - 1/2 spoon
  • Mustard oil - 2-3 spoon
  • Water - 1/4 cup
  • Nigella seeds - 1/4 spoon
  • Salt as per taste

How to make Shorshe Ilish

  1. Wash and pat dry the fish pieces. Marinade the fish with all the ingredients except the kaffir Lime leaves, half the oil and nigella seeds. Keep aside for 10 minutes.
  2. Heat the remaining oil in a kadhai or pan. Add the nigella seeds in oil. When they start spluttering, add the fish pieces.
  3. Reduce the flame and cook for 2-3 minutes. Gently fold the fish pieces upside down and cook for another 2-3 minutes.
  4. Now add the water and cook for 7-8 minutes until the gravy is thick.
  5. Now put the Lime leaves over the fish pieces in such a way that they don't immerse in gravy. Otherwise the gravy will form a bitter taste. Cover the pan for 1-2 minutes. Now garnish with the Lime leaves and serve with hot steamed rice or pulao.
My Tip: Do not wash the fish pieces repeatedly, otherwise the essential fat will go away.

Reviews for Shorshe Ilish (2)

Sukhmani Bedi5 months ago
Truly mouth watering
Reply

Hardik Chouhan5 months ago
Mouth watering and delicious.
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