Sorisha Hilsha Recipe

Prepare fish

Pat the hilsha steaks dry with paper towels. Make two shallow diagonal cuts across each steak (helps marinade penetrate).

Rub the 1.5 tsp turmeric powder and 1.25 tsp salt evenly over both sides and into the cuts of the fish. Let rest for 10 minutes to remove any fishy smell and to lightly cure the surface.

After 10 minutes, wipe away any excess moisture but keep the turmeric and salt on the fish. Heat 3 tbs mustard oil in a small pan until it smokes lightly and then cool 30 seconds; pour a little over the fish pieces (this is a traditional step to infuse oil flavor). Set fish aside while you make the sorisha paste.

Soak and grind mustard

If using whole mustard seeds, place 4 tbs yellow mustard seeds in a small bowl and cover with 2 tbs warm water. Let sit 5–10 minutes to soften. Drain any excess liquid, reserving about 1 tbs if needed to adjust texture.

In a blender or mortar and pestle combine the softened mustard seeds, 8 garlic cloves, 2 green chilies (torn), 2 tbs mustard oil, and 0.5 tsp salt. Grind to a smooth-to-coarse paste depending on preference. Taste and adjust salt; the paste should be pungent, bright and slightly gritty (traditional texture). If too thick, add up to 1 tbs water to help blend.

If the mustard paste is extremely sharp, briefly temper it by adding 1–2 tsp warmed mustard oil while stirring to mellow the bite.

Coat and marinate

Coat each fish piece thoroughly with 3⁄4 of the prepared mustard-garlic paste, pressing into the cuts. Reserve about 1⁄4 of the paste for finishing. Let marinate 15–20 minutes (not much longer for hilsha to avoid overpowering).

Pan-fry fish

Heat 2 tbs mustard oil in a heavy skillet over medium heat until hot but not smoking. (Optional: add 0.5 tsp whole mustard seeds and let them pop for 10 seconds.) Gently place the marinated fish pieces skin-side down and fry 4–6 minutes without moving so a crust forms. Carefully flip and cook 3–5 more minutes until just cooked through. Cooking time depends on thickness; hilsha is fatty so it cooks relatively quickly. Spoon any oil over fish during cooking to keep moist.

Finish with paste

Lower heat to low. Remove fish to a plate. In the same pan briefly warm the reserved 1⁄4 mustard paste with a teaspoon of oil for 20–30 seconds to take raw edge off, then spoon this warmed paste over each piece of fish.

Sprinkle the 0.25 tsp turmeric powder lightly over the fish for color, drizzle remaining mustard oil (if any) and garnish with chopped cilantro. Serve immediately with lemon wedges on the side.

Serve suggestion: Steamed rice or plain paratha and a light cucumber salad complement the rich sorisha hilsha.