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    Authentic Hilsa Curry Recipe: A Taste of Tradition

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    Craving a spicy fish curry? Give this easy Hilsa Curry recipe a try!

    Hilsa, also known as “ilish,” is one of the most loved fish in South Asia, especially in Bengal and Bangladesh. This silver-colored, flavorful fish is famous not just for its taste but also for its soft, oily texture. Cooking Hilsa is considered an art in many Bengali homes, with the authentic Hilsa curry being a dish that represents heritage, culture, and love for good food.

    The Story Behind Hilsa Curry

    Hilsa has a special place in Bengali cuisine. During the monsoon season, when the rivers are full, this fish becomes abundant, and people celebrate it with different recipes. Among the most popular ways to prepare Hilsa is through a curry that is simple yet delicious.

    Traditionally, the curry uses very few ingredients, allowing the natural flavors of the fish to shine through. The star of the dish is the Hilsa itself, and the other ingredients only enhance its rich flavor without overpowering it.

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    Authentic Hilsa Curry Recipe: A Taste of Tradition
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    Authentic Hilsa Curry Recipe: A Taste of Tradition

    Recipe by RecipeWikki
    Course: DinnerCuisine: BengaliDifficulty: Easy
    Servings
    +
    –

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    1

    hour 
    Calories

    310

    kcal

    If you love Bengali fish curries, then you have to give this easy Hilsa Curry recipe a try. Also known as Ilish Machher Jhol in Bengal, this Hilsa curry recipe will give you the authentic taste you are looking for. 

    Ingredients

    • 500 g m washed & dried, sliced iilish fish

    • 1 teaspoon black cumin seeds

    • 2 pinches salt

    • 1/2 cup mustard oil

    • 1 teaspoon powdered turmeric

    • 4 g reen chilli

    • 2 cups boiled water

    Directions

    • Slice the fish: To make this delicious curry, wash the fish and slice it into pieces.
    • Marinate the fish pieces: Once done, marinate the pieces using salt and turmeric. Keep it aside for some time.
    • Shallow fry the marinated fish: Then, heat some oil in the pan and shallow fry the marinated fish pieces until they turn golden.
    • Saute cumin seeds & slit green chillies: In another pan, heat the remaining oil, and add the cumin seeds. Silt the green chillies and add to the oil. Keep stirring.
    • Add the fried fish, boiled water, salt & turmeric: Add the fried fish pieces to the oil, then pour in the boiled water. Now, add the salt and turmeric powder as per your taste. Bring it to a boil and let it cook for a few minutes.
    • Serve your Bengali fish curry hot with steamed rice.

    Notes

    • You can also prepare a paste of poppy seeds to make the curry if you prefer a thicker consistency.
    • Alternatively, you can use the paste or powder of toasted mustard seeds for the gravy.
    • Garnish with chopped coriander leaves and slit green chillies.

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