Shorisha/Shorshe ilish

    Shorisha/Shorshe Ilish is a famous Bengali/Bangladeshi side dish that is very common during the Ilish season. It is spicy and rich with flavors. Serve with steaming plain white rice.


    Dhaka, Bangladesh
    2 people made this


    • 1 Ilish mach or Hilsa fish, cut into long slices
    • 1/2 cup of soy bean oil
    • 1 cup of onion slices
    • 1 teaspoon of onion paste
    • 1 teaspoon of ginger paste
    • 1 teaspoon of garlic paste
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of red chili powder
    • 1 teaspoon of coriander powder
    • water as needed
    • 1 tablespoon of mustard paste
    • salt as needed
    • 4-5 green chilies
    • 1 tablespoon of chopped coriander leaves


    1. Wash and drain the water out of the fish
    2. Heat a pan with oil. Fry the onions until they turn golden brown.
    3. Add the onion, ginger and garlic pastes. Stir and add the turmeric, red chili and coriander powders. Pour in 1/2 cup of water
    4. Cook until the water released dries to form a thick gravy with oil floating on top. Add the fish slices. Also add the mustard paste. Turn over the sides of the fish slices and stir the mixture so that spices cover the fish well
    5. Pour in 1 cup of water and sprinkle the salt.
    6. Cook with lid on at low heat for 10 minutes.
    7. Sprinkle the coriander leaves and green chilies. Cook for another 5-7 minutes.
    8. Serve with plain steaming white rice.

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