Shorshe Ilish Jhol is a classic Bengali delicacy made with hilsa fish cooked in a light mustard-based gravy. Known for its bold aroma and rich flavor, this dish highlights the natural taste of hilsa enhanced by the pungency of mustard paste and mild spices. The thin, soupy consistency makes it perfect to enjoy with steamed rice or as a comforting, flavorful broth.
Hilsa fish (Ilish pieces) – 4–5 pieces
Mustard oil – 2 tbsp
Mustard seeds (yellow/black) – 2 tbsp
Salt – to taste
Green chilies – 3–4
Water – 2 cups
Turmeric powder – 1 tsp
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