Shorshe ilish is an authentic Bengali delicacy that is loved and relished with steamed white rice . . Ingredients required Mustard seeds: 4 tbsp soaked in water Nigella seeds: ½ tsp Green chillies: 1-2 Water: as required Turmeric powder: a pinch Kashmiri red chilli powder: a pinch Salt: as per taste Mustard oil: 3 Tbsp Hilsa: 4-5 pieces How to make shorshe ilish. 1. Into a blender add the mustard seeds along with green chillies followed by water to make a fine paste 2. Season the Hilsa with salt, turmeric and oil. Massage it well using light hands 3. Heat 1-2 Tbsp mustard oil in a wok. As the colour changes, add the seasoned fish to hot oil. Fry the pieces; on each side for 2 mins. Keep them aside 4. Into the same wok, add the nigella seeds. As they start to sparkle, add in the mustard paste followed by a pinch of turmeric powder, a hint of Kashmiri red chilli powder & salt. Adjust salt as per your taste. 5. Add 2 cups of hot boiling water. 6. Stir the gravy well. Allow it to come to a good boil. Lower the flame and then add the fried fish. 7. Flip them once & allow them to cook. 8. Next, add the slit green chillies. 9. Cover and cook for 5-7 mins on medium flame. 10. Once done, finish it off with a Tsp of mustard oil. 11. Enjoy with steamed rice.