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%Ilish Macher Sorshe bata diye Jhal

Ilish Macher Sorshe bata diye Jhal | Hilsa Fish in Mustard Gravy

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A classic Bengali fish curry called Ilish Macher Sorshe bata diye Jhal is made with Ilish Mach. This dish is also known as Shorshe Ilish or Ilish Macher Jhal.


  • 6 Pieces Hilsa fish/ Ilish Mach ( around 1kg)

To make the Mustard Paste:

  • 1 Tbsp. Black Mustard Seed (it should be soaked in lukewarm water)
  • 1 Tbsp. Yellow Mustard Seed (it should be soaked in lukewarm water)
  • 3 Green Chili
  • 1/2 Tsp. Salt


  • 1 Tsp. Nigella Seed/ Kalojire / Kalonji (optional)
  • 1/2 Tsp. Salt or to taste
  • 1 Tsp. Turmeric powder
  • 6 Green Chili (slit)
  • 1/2 Tsp. Red Chili Powder
  • 3 Tbsp. + 1 Tsp. Mustard Oil


  1. %Ilisher Shorshe Jhal MakingTo make Ilish macher Jhal, start by making a thick paste of Mustard seeds with 2 green chilies and 1/2 Tsp. of salt.
  2. Strain the mixture to discard the husk and set aside.
  3. Rub fish pieces with salt and turmeric powder and keep aside.
  4. Heat Mustard oil in a deep pan and add turmeric powder, red chili powder, and salt.
  5. Temper hot oil with Nigella Seed. Pour in the mustard paste, green chilies, red chili powder, and water and boil on medium flame.
  6. Add the fish pieces and cook on low flame for at least 10 minutes.
  7. Cover the pan with a lid.
  8. Uncover the pan and pour raw Mustard oil over the gravy and boil for 2-3 minutes.
    Adjust the consistency and serve with steamed rice.


  • Restrain from using Khoka Ilish. 
  • You can adjust chilli based on your preference.
  • You can make the gravy runny or a bit thick based on your preference. I prefer a bit thick.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Fish, Lunch
  • Method: cooking
  • Cuisine: Bengali


  • Serving Size: 150g
  • Calories: 367
  • Sugar: 0.8g
  • Sodium: 1297mg
  • Fat: 16g
  • Saturated Fat: 2.7g
  • Carbohydrates: 2.9g
  • Fiber: 0.9g
  • Protein: 50g
  • Cholesterol: 87mg
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