Sorshe Ilish

Preparation

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- Remove the scales from Hilsha (Ilish) skin and wash it well.
- Wet grind white mustard, black mustard, 2 green chili and 1/2 teaspoon salt to make very fine paste.
[Adding green chili & salt will prevent bitter taste in the paste]

Cooking

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- Warm mustard oil in low medium flame in a kadai.
- Add black cumin (kalo jira) and 1 slited green chili in the warm oil.
- Continue heating the oil for 1/2 - 1 minute (phoron).
- Mix turmeric powder, red chili powder and little salt (1/2 teaspoon) in small amount (20 ml) of water.
- Add the above mixture in the heated oil.
- Saute for 1 minute and then add the raw hilsa pieces in the heated oil.
- In low flame, cook the Hilsa for 3-4 minutes.
[Very cautiously turn the fishes upside down after 1 minute]

N.B. Never fry the fish, else you will lose the original Sorshe Ilish taste.
- Mix the mustard paste in 1 cup (50 ml) water and pour it over cooking hilsa.
- Cook the fish in low flame for about 8 minutes.
[Time to time, turn the fishes upside down. Be cautious and don't break the pieces]
- In around 8 minutes, the hilsa should release oil from inside.
- Add 2 slited green chili in the hilsa and cover the kadai.
[Covering the container prevent the smell of chili from escaping]
- Cook for another 1 minute.
The above mentioned process is the most authentic "Sorshe Ilish" cooking. You do not need any other addition to improve the taste!
Enjoy sorshe ilish with basmati rice and lemon only, it will taste awesome.