Shorshebata Ilish Maach / Hilsa Fish in Mustard Curry

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.
Previous article «
Next article »