Sorshe Ilish Macher Jhal Recipe
A classic Bengali Hilsa fish curry where tender pieces of Hilsa (Ilish) are gently simmered in a tangy, aromatic mustard gravy. This authentic dish features the perfect balance of spice and richness—an ideal festive or monsoon treat.
Ingredients
- Hilsa Fish Ilish: 4–6 pieces (bone-in steaks, cut into 2–3 inch widths)
- White Mustard Seeds: 2 tablespoons
- Black Mustard Seeds: 1 tablespoon
- Green Chilies: 3–5 adjust according to taste
- Turmeric Powder: 1 teaspoon for marination plus ½ teaspoon (optional, for gravy)
- Salt: 1–2 teaspoons to taste
- Mustard Oil: 2–3 tablespoons plus extra for drizzling
- Warm Water: ¼ to ½ cup for soaking seeds and adjusting gravy
- Nigella Seeds Kalonji: ½ teaspoon
- Optional Enhancers:
- A pinch of sugar to balance the mustard’s sharpness
- A splash of coconut milk for a creamier, slightly mellow version
Instructions
Clean and Marinate the Fish:
- Rinse the Hilsa fish thoroughly, remove any scales, and pat dry with a clean towel.
- Rub each piece lightly with 1 teaspoon turmeric and salt. Set aside for about 15 minutes.
Prepare the Mustard Paste:
- In a small bowl, combine the white and black mustard seeds and cover with warm water. Let them soak for 30 minutes.
- Drain and place the softened seeds into a blender (or mortar and pestle) along with the green chilies and a pinch of salt. Blend until you get a smooth, slightly textured paste.
Heat the Mustard Oil:
- In a deep skillet or kadai, heat 2–3 tablespoons of mustard oil over medium heat until it begins to smoke lightly.
Temper the Oil:
- Add the nigella seeds and, if desired, a couple of extra sliced green chilies. Sauté briefly (about 30 seconds) until the seeds start to pop.
Sear the Fish:
- Carefully place the marinated Hilsa pieces in the hot oil. Sear each side for 1–2 minutes to form a light golden crust. Remove the fish gently and set aside.
Build the Gravy:
- Lower the heat to medium-low and return the fish to the pan.
- Spread the freshly prepared mustard paste evenly over the fish.
- Add ¼ to ½ cup of warm water (and a splash of coconut milk if using) to achieve a light, flowing gravy. Stir very gently to coat the fish without breaking them.
Simmer:
- Cover the pan with a lid and let the fish simmer in the mustard gravy on low heat for 15–20 minutes. Check occasionally and add a little water if needed.
Final Touches:
- Once the fish is fully cooked, remove the lid, and drizzle an extra teaspoon of raw mustard oil over the dish for an added burst of aroma.
- Garnish with a few fresh green chili slices and chopped coriander leaves, if desired.
Serve:
- Plate the Sorshe Ilish Macher Jhal with freshly steamed rice. Enjoy hot.
Notes
- Freshness: Use the freshest Hilsa fish possible for the best flavor. If using frozen fish, thaw it gradually in the refrigerator.
- Mustard Paste: Prepare the mustard paste just before cooking to avoid any bitterness from over-processing.
- Gravy Consistency: Adjust the amount of water according to your desired thickness; the traditional “jhal” is light and slightly runny.
- Variations:
- Add a pinch of sugar to soften the mustard’s sharpness.
- Incorporate a splash of coconut milk for a creamier taste.
- For a different twist, try mixing in a bit of poppy seed paste (posto) to add a subtle nuttiness.
- Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to one day. Reheat gently on low heat.