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Prerna Baruah

Shorshe Salmon (in Turmeric & Mustard Seeds Paste)

Traditionally, this recipe is made with Ilish (Hilsa fish) and known as Shorshe Ilish. Ilish is a highly sought after and a prized delicacy in Bangladesh and India's West Bengal. I grew up in the neighbouring state of Assam in India and the fondness was equally intense. Mum would remind dad to get Poddar Ilish home as we waited for our next meal of Shorshe Ilish with steaming hot bhaat (rice). Ilish from the Padma River in Bangladesh is known to have exceptionally soft, flavourful and a rich flesh.

If Ilish feels hard to source from your local Bangladeshi fish counter, then salmon steaks work quite well with freshly ground mustard. But I must add, mustard oil is a non-negotiable. Apart from cooking this recipe in mustard oil, a drizzle of this liquid gold at the end adds an even more mouthwatering, mustardy, horseradish-like heat and depth.

Some recipes call for ginger, while some call for garlic, tomatoes, poppy seeds and yogurt too. While there are various iterations of this recipe, this is how we make at ours.

  • 300g Salmon steaks (skin on, scales removed)
  • 3 tbsps Mustard Oil
  • 2 tbsps Yellow Mustard Seeds
  • 2 tbsps Black Mustard Seeds
  • 2 tsps Lakadong Heirloom Turmeric - Add To Cart
  • 1 medium Red Onion, diced
  • 2 Green Chillies
  • 2 Cloves of garlic, peeled
  • 1 inch Fresh Ginger
  • 1 medium Tomato, chopped
  • Salt to taste
  • 1 pinch Sugar
  • Fresh Coriander leaves, for garnish
  1. Soak the mustard seeds in cold water in a small bowl for about 15 minutes if not more.
  2. Pat the salmon steaks dry with paper towels, place on a plate and season with 1 teaspoon of Lakadong Turmeric and 1 teaspoon salt. Make sure the pieces are coated well. 
  3. Heat the mustard oil in a frying pan over a medium heat. Place the salmon in the pan in a single layer and fry until they are just cooked through, about 2–3 minutes per side. Transfer to a plate and set aside. Turn off the heat and keep the pan aside.
  4. Drain the mustard seeds in a sieve and rinse well. Add the seeds on to a spice grinder or small blender along with the ginger, garlic and green chillies. Add about 2-3 tablespoons of water and blitz into a rough paste. Do not over grind the mustard as it is lovely to have some amount of texture left from the skin of the seeds. Dilute the paste with another 2-3 tablespoons of water to get everything off the blender. Set aside in a bowl.
  5. Return the same pan to medium heat, add the onions and sauté until soft and translucent. Then add the chopped tomatoes and continue to stir until the tomatoes are soft. 
  6. Now add the mustard paste, 1 teaspoon of Lakadong Turmeric and salt to taste. Stir well until combined and bring to a gentle simmer for about 6-8 minutes.
  7. Add some hot water to the pan to slightly dilute the mustard. You are looking for a thick, luscious consistency that coats and clings to the back of a spoon. 
  8. Carefully place the salmon pieces in the pan and gently coat them in the mustard. Check the seasoning and continue to simmer for another 2-3 minutes and nothing more.
  9. Turn off the heat and drizzle with mustard oil. Serve hot with plenty of steamed rice.
Shorshe Salmon (in Turmeric & Mustard Seeds Paste)

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