Shorshebata Ilish Maach / Hilsa Fish in Mustard Curry

By Mrunal | Updated: 15/03/2019

Hilsa or Ilish fish is very popular among Bengalis and is also the national fish of Bangladesh. This seasonal fish is replete with a distinct aroma and flavour of its own that hardly any spice is required to enhance the savour. Notwithstanding, hilsa is cooked in a mustard paste based gravy and turns out to taste absolutely divine. It serves best with rice or roti.

Serves	Preparation Time	Cooking Time
4 People	15 – 20 Minutes	35-40 Minutes

Ingredients

500 g Hilsa or Ilish fish (cut into pieces)
3 tbsp mustard seeds
1 tsp turmeric powder
1/2 tsp red chilli powder
3 – 4 green chillies
3 tbsp mustard oil
1/2 tsp kalonji
Salt to taste
Water

Method

Step 1

Clean the fish well with water.

Step 2

Marinate it with turmeric powder and salt. Keep it aside for 15 – 20 minutes.

Step 3

Grind mustard seeds and green chilly in a mixer to fine paste. Add water as per the requirement.

Step 4

Heat oil in a pan. Fry the fish pieces slightly on both the sides until it turns light brown. Transfer the pieces to a plate.

Step 5

To the remaining oil, add kalonji seeds and saute until you can smell the aroma.

Step 6

Add the ground paste of mustard and keep sauteing. Add a cup of water and bring it to boil.

Step 7

Next add turmeric, red chilli powder and salt. Add the fried fish and cook for 8 -10 min with the lid covered. Switch off the flame once done. Serve hot with rice.

Nutritional Information

Calories	584 K cal
Proteins	57.7 g
Fats	27.6 g
Carbohydrates	27.6 g
Cholesterol	32 mg
Sodium	573 mg
Potassium	72 mg

Tip: This fish preparation will taste as good even without frying the fish.

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