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Bengali Shorshe Ilish Recipe Using Pure Cold-Pressed Mustard Oil

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shorshe Ilish

Shorshe Ilish, cooked with cold-pressed oil, is a dish in Bengali cuisine which exemplifies minimalism and lives in every Bengali’s heart. It is revered as one of the crown jewels of Bengali cuisine. Ilish (Hilsa) in Bengal holds the same emotional value for Bengalis that sushi holds in Japan or pasta in Italy. When it is paired with mustard, ground into a rich paste, and elevated by pure, cold-pressed mustard oil, it becomes a culinary legacy passed down generations.

The dish is traditionally served during monsoons when Hilsa is freshest; this dish graces homely lunch tables and festive spreads alike. For people living in Bengal or outside of Bengal, this dish sparks nostalgia and memories of Sunday meals at grandparents’ homes or Durga Puja feasts.

The dish doesn’t rely on a long list of ingredients or flamboyant presentation. The best thing about it is that its beauty lies in restraint, where six to seven ingredients work in perfect harmony. Every element used in the preparation, especially the mustard oil, plays a critical role in the final result.

Ingredients

If you wish to prepare an authentic version of Shorshe Ilish, you must use clean, fresh ingredients in the process, which will provide you the best result.

Let’s see what goes into making a good mouthwatering Shorshe Ilish:

  • 6 pieces of Hilsa (Ilish) fish, medium-sized cuts, cleaned gently to preserve the natural oils
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon black mustard seeds
  • 2 to 3 green chilies, slit lengthwise
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 5 tablespoons Sresth ORA cold-pressed mustard oil
  • Warm water as needed

Optional:

  • Soak the poppy seeds (1 teaspoon) and blend them along with mustard seeds
  • Use the mustard paste (store-bought) if you are not able to make the paste at home.

Instructions

Follow this guide to prepare Shorshe Ilish:

1. Prepare the Mustard Paste

Use black and yellow mustard seeds and soak both of them in warm water for about 20 minutes. Drain and grind them into a smooth paste using a little water and a pinch of salt. Add one green chili while grinding for added heat. A few poppy seeds or a teaspoon of cooked rice can help reduce bitterness and improve texture.

2. Marinate the Fish

Lightly rub the Hilsa pieces with turmeric and salt. Let them sit for 10 to 15 minutes. Avoid over-marinating since Ilish cooks quickly and has a strong flavor of its own.

3. Prepare the Oil

Heat Sresth ORA cold-pressed mustard oil in a pan until it begins to smoke lightly. This step removes any rawness and releases the oil’s full aroma. Allow the temperature to reduce slightly before continuing.

4. Fry the Fish (Optional)

Lightly frying the fish pieces helps maintain their shape. Some traditional recipes omit this step to retain the fish’s soft texture.

5. Cook the Mustard Gravy

Add the mustard paste into the slightly cooled oil and saute for 2 to 3 minutes. Add turmeric and salt. Once the raw smell disappears, pour in half a cup of warm water to create a smooth gravy. Let it simmer gently.

6. Add the Fish

Place the Hilsa pieces gently into the gravy. Cook uncovered for 5 to 7 minutes on low heat. Add slit green chilies during the final couple of minutes. Stirring too much can break the tender fish.

7. Finishing Touch

Drizzle a spoonful of raw Sresth ORA mustard oil over the dish before taking it off the stove. This final step intensifies the aroma and completes the flavor profile.

Let the dish rest for a few minutes before serving. Shorshe Ilish pairs best with hot steamed rice.

Benefits of Using Sresth ORA Cold-Pressed Mustard Oil

Sresth Ora Cold-pressed mustard oil has become a preferred choice in Indian kitchens due to its nutritional value and flavor-enhancing qualities. Sresth ORA uses a slow extraction method that preserves the purity and potency of the oil.

Why It Stands Out:

  • Rich in Healthy Fats: It contains omega-3 and omega-6 fatty acids that support heart and brain health.
  • Natural Antibacterial Properties: Mustard oil has long been used for its antifungal and antibacterial qualities. The cold-pressed process retains these benefits.
  • Aids Digestion: Mustard oil stimulates digestive enzymes, making it an ideal addition to hearty meals like Shorshe Ilish.
  • Bold Yet Balanced Flavor: Sresth ORA’s aroma enhances mustard-based dishes, delivering a complex flavor without overwhelming the palate.
  • No Additives: The oil is free from preservatives and synthetic additives. It offers clean, natural taste.

One thing which you need to know is that in Shorshe Ilish, Sresth Ora oil can be a crucial cooking medium. It integrates the mustard paste with the fish’s natural oils, resulting in a luxurious gravy.

What can you have with your Shorshe Ilish?

If you want to pair your Shorshe Ilish with something, the best dish to go with it will be Gobindobhog Bhaat. It is a short-grain rice, which has an aromatic variety. It blends well and complements the sharp mustard notes of Shorshe Ilish by adding a buttery, mildly sweet base.

Also try: Creamy Garlic Macaroni Pasta Recipe