Shorshé Ilish (Hilsa in Mustard Sauce)

Saraswati Puja or 'Boi Puja' (worship of books) was always an exciting day for me as a child. If I am to recollect Saraswati Puja during my childhood days, I have some distinct memories rushing back. We always had an elaborate celebration at home on this day. The puja would start early in the morning with chanting of mantras and aarti. The house would be packed with friends and relatives. But amongst all this my primary reason to be overjoyed would be for getting to wear a saree and ignoring my books for the day.

In many Bengali households (especially the ones of former East Bengal), it is considered auspicious to buy Jorra Ilish (2 hilsa fishes) on this day. Therefore Hilsa is invariably a part of the day's menu. A hilsa (or ilish, as we Bengalis call it) dominates any other varirety of fish in any pure Bengali household. A must for us during monsoons and you would be surprised to know that hilsa can be cooked in more than 50 ways!

Following is the recipe of Shorshé Ilish, which is a popular delicacy and pretty easy to prepare and doesn't take much time to get cooked. I prepare it exactly like my mother.

Hilsa - 1 kg. cut into thick slices
Mustard oil - 5 tbsp.
Mustard seeds - 3 tbsp.
Cumin seeds - 1 tbsp.
Green chillies - 4 nos.
Turmeric powder - 3/4 tsp.
Salt as per taste

Rub fish pieces with salt and turmeric powder.

Grind mustard seeds, cumin seeds and whole chillies into a paste, adding little water (2 tsp.) from time to time.

Heat 4 tbsp. of oil in a kadai. Fry the fish pieces for about 1 minute. Keep turning sides. Remove and keep aside.

In the same oil add 1 tbsp. of mustard oil, masala paste, turmeric powder and salt. Sauté for 2 minutes. Add about 1/2 cup of water and further sauté for about 5 minutes.

Again add 1/2 cup of water and bring it to a boil. Add the fish pieces and cook for 5 to 7 minutes or till done.

Serve hot with boiled rice.