Shorshe ILish

Marinate ilish pieces with 1/2 tsp turmeric and salt. Rest 10 mins. Ilish is delicate, so handle gently.

Drain soaked mustard. Grind to a smooth paste with 2 green chilies, 1/4 tsp salt, and 2 tbsp water

Add a pinch of salt while grinding to avoid bitterness.

Heat 2 tbsp mustard oil till smoking, then cool slightly. Shallow-fry fish 20-30 sec each side. Just seal it, don’t brown. Remove and keep aside.

In the same oil, add kalonji and 2 slit green chilies. Sizzle 10 sec. Add mustard paste, remaining turmeric, and salt. Sauté on low 2 mins till raw smell goes.

Add warm water to make a thin gravy. Once it simmers, slide in fried ilish pieces. Drizzle 2 tbsp raw mustard oil on top.

Cover & cook on low 4-5 mins only. Don’t overcook or the fish will break. Garnish with slit green chilies.

Serve hot with steamed Gorom Bhaat. The pungent mustard, rich ilish oil, and sharp green chili combo is pure Bengali bilss.