Cookbook: Shorshe Ilish Recipe for Authentic Bengali Cuisine Taste

Serves: 4-6 people 

Prep Time: 30 min. 

Ingredients: 

Ilish Fish: 3 pieces 

Turmeric Powder: 1 tsp. 

Red Chilli Powder: 1/2 tsp. 

Salt to Taste 

Black Mustard Seeds (soaked): 3 tsp. 

Yellow Mustard Seeds (soaked): 2 tsp. 

Fresh Tomato: 2 pieces 

Green Chillies: 2-3 pieces 

Grated Coconut: 2 tsp. 

Poppy Seeds (soaked): 1 tsp. 

Nigella Seeds: 1 tsp. 

Warm Water: ½ cup 

Sugar: A small pinch 

Pravek Naturals Black Mustard Oil: 2-3 tsp. 

Method:

• Wash the ilish fish pieces properly and pat dry.  
• Rub with turmeric powder and salt.  
• Let it marinate for about 10 minutes.  
• Drain the soaked black and yellow mustard seeds.  
• Grind them with grated coconut, poppy seeds and a little warm water. 
• Make a smooth, slightly thick paste.  
• Slice the tomatoes into thin pieces.  
• Slit the green chillies.  
• Heat the Pravek Naturals Cold-Pressed Black Mustard Oil in a pan until it reaches its smoking point.  
• Lower the heat.  
• Add nigella seeds and let them splutter.  
• Add sliced tomatoes and cook until they turn soft and mushy. 
• Add salt to taste to help them cook faster.  
• Add the prepared mustard paste to the pan.  
• Mix well and cook on low flame for 2–3 minutes.  
• Add red chilli powder and a pinch of sugar.  
• Pour in ½ cup warm water and mix to form a medium-thick gravy. 
• Place the marinated fish pieces into the gravy.  
• Add slit green chillies on top.  
• Cover and cook on low heat for 8–10 minutes until the fish is cooked through.  
• Drizzle a little raw Pravek Naturals Black Mustard Oil on top for an authentic aroma.  
• To enhance its flavour, let it rest for 5 minutes before serving. 

Voila! Serve Shorshe Ilish, the famous Bengali mustard fish curry, with freshly cooked hot steamed rice and mango pickle.

• Make sure not to grind mustard seeds for too long, as it may make the taste bitter.  
• Do not stir too much, as ilish fish are delicate.  
• Soak mustard seeds in warm water for at least 30 minutes to help them grind quickly and form a smooth paste.  
• Always cook on a low flame.  
• Fry the mustard paste until the oil starts to separate, not for longer than that, as it may get bitter. 

Preparing Shorshe Ilish recipe with our Black Mustard Oil will enhance the taste of this Bengali dish. As Pravek Naturals oils are cold-pressed and made using only the finest mustard seeds, and Sortex cleaned before extraction. Our Black Mustard Oil is also healthy for the heart as it contains MUFA and PUFA healthy fatty acids, along with vital nutrients. 

Therefore, cook and enjoy the most famous and yummiest Bengali mustard fish curry and let us know how it tasted.  

We at Pravek Naturals also offer a premium-quality range of cold-pressed oils for multi-purpose use. Click the link below to explore the same. 

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