Set out a scale and the equipment for Shorshe ilish. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh mackerel, mustard seed, ground turmeric, thai chili, yellow onion, neutral oil, water, kosher salt. Shorshe ilish is cooked in River country as its own plate, not as a copy of a restaurant menu. Grind the mustard with chili and simmer the fish in that paste until it flakes. Hilsa is the river fish. Mackerel is the fish this pantry weighs. Mustard oil is the usual fat. Neutral oil carries the mustard seed. Amounts are for 4 from foods this library can count.
