Shorshe Ilish

Ingredients

• 4 pcs Hilsa Fish
• 2 tbsp Yellow Mustard Seeds
• 1 tbsp Black Mustard Seeds
• 4 pcs Green Chili
• 1.25 tsp Turmeric Powder
• 2 tsp Salt
• 4.333333333333333 tbsp Mustard Oil
• 0.25 tsp Nigella Seeds
• 330 ml Water

Method

1. Soak {yellow_mustard_seeds} and {black_mustard_seeds} in {water} with a pinch of {salt} for the mustard to soften and grind smoothly without turning gritty.
2. Pat {hilsa_fish} dry, then rub with {turmeric_powder} and {salt} so the surface seasons evenly and the fish stays fragrant in the gravy.
3. Drain the soaked {yellow_mustard_seeds} and {black_mustard_seeds}, then grind with {green_chili} and a little of the soaking liquid until very smooth so the sauce tastes sharp, not bitter.
4. Heat {mustard_oil} in a wide skillet over medium-high heat until it reaches smoking point, then take it off the heat briefly so its raw bite mellows without losing aroma.
5. Return the skillet to medium heat and fry {hilsa_fish} in a single layer in the hot {mustard_oil} for a brief sear, turning once, until lightly colored but not fully cooked through.
6. In the same skillet over medium heat, add {nigella_seeds} and let them sizzle for a few seconds until fragrant, then lower the heat so the mustard sauce stays sweet and sharp.
7. Add the ground mustard paste with {water} to the skillet over low heat, season lightly with {salt} and {turmeric_powder}, and simmer gently just until the raw edge softens and the sauce turns glossy. Do not boil hard or the mustard can turn bitter.
8. Slide {hilsa_fish} back into the skillet, add remaining {green_chili}, cover, and cook over low heat until the fish is just done and flakes at the bone. Finish with a final drizzle of raw {mustard_oil} for classic Bangladeshi pungency.
9. Serve {hilsa_fish} hot with plenty of mustard gravy and the softened {green_chili} on top so the aroma reaches the table at once.