Sorshe Ilish Macher Jhal Recipe
A fiery, mustard-infused Bengali specialty featuring tender hilsa fish cooked in a silky, aromatic mustard gravy—perfectly balanced for bold flavor and effortless weeknight elegance.
Ingredients
- 8 hilsa ilish pieces (about 2–2.5 lbs), each ~2 inches thick
- 1 tsp turmeric powder for marinade
- 1 tsp salt for marinade
- 2 tbsp black mustard seeds
- 2 tbsp yellow mustard seeds
- 4 –5 green chilies roughly chopped
- 2 –3 tbsp water for mustard paste
- 4 tbsp mustard oil or neutral oil + a dash of mustard oil
- ½ tsp nigella seeds kalonji
- ½ tsp turmeric powder for cooking
- 2 –3 green chilies slit lengthwise
- ½ tsp salt adjust to taste
- ½ cup water plus extra if needed
Instructions
- Marinate Fish: Pat hilsa pieces dry. Rub with 1 tsp turmeric and 1 tsp salt. Rest 10 minutes.
- Prepare Mustard Paste: Soak mustard seeds in warm water 10 minutes, drain. Grind with chopped chilies and 2 tbsp water to a smooth paste; adjust consistency.
- Heat Oil & Temper: Heat mustard oil until it just smokes, reduce to medium. Add nigella seeds; let pop briefly.
- Saute Aromatics: Add slit chilies and ½ tsp turmeric; stir 5 seconds.
- Cook Mustard Paste: Lower heat, add mustard paste; stir 1 minute.
- Build Gravy: Pour in ½ cup water, season with ½ tsp salt. Bring to gentle simmer.
- Add Fish: Gently place hilsa pieces in gravy, skin-side down. Cover; cook low 5–6 minutes.
- Flip & Finish: Turn fish carefully, spoon gravy over. Simmer 3–4 more minutes until cooked and gravy slightly thickened.
- Rest & Garnish: Off heat, let rest 2 minutes. Garnish with a slit green chili.
Notes
- Oil Tip: Smoking mustard oil removes harshness; if using neutral oil, finish with a splash of mustard oil for authentic flavor.
- Texture: Handle hilsa gently to keep pieces intact.
- Heat Level: Remove chili seeds for milder curry; add bird’s eye chili powder for extra jhal.
- Storage: Refrigerate up to 2 days; gently reheat with a splash of water.