Hilsa fish steamed or simmered in a pungent raw mustard paste, one of the defining dishes of Bengali cuisine and a monsoon-season favorite. The mustard must be used raw and freshly ground — cooking it too long turns it bitter, which is why the fish is only gently simmered.
Marinate the fish
Rub the hilsa steaks with turmeric and salt and set aside to marinate.
10 minMix the mustard base
In a bowl, combine the ground mustard paste, two slit green chilies, salt, sugar and water into a smooth thin gravy.
Assemble in raw mustard oil
Pour the raw mustard oil into a shallow pan, lay in the marinated fish steaks, and pour the mustard gravy over them without heating the oil first.
Simmer gently
Place the pan over low heat, add the two whole green chilies, cover, and let the fish simmer gently until just cooked through.
Serve
Serve the shorshe ilish hot over steamed rice, with the pungent mustard gravy spooned generously on top.
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