Mangu

hilsa-curry

Next Dish: Meshana Skara

Hilsa Curry, also known as Ilish Bhapa, is a traditional Bengali dish popular in India and Bangladesh. It is made primarily from Hilsa fish, a type of herring, which is marinated in a mixture of mustard seeds, turmeric, chilli, and salt, before being steamed or cooked in a gravy. The dish is known for its pungent flavor and is often served with rice. It is particularly popular during the monsoon season, when Hilsa fish are abundant.

hilsa fish

mustard oil

mustard seeds

green chillies

nigella seeds

red chilli powder

Recipe

Ingredients:

  • 500 grams Hilsa fish

  • 2 tablespoons mustard oil

  • 1 teaspoon turmeric powder

  • 2 teaspoons mustard seeds

  • 4 green chillies

  • 1 teaspoon nigella seeds

  • 1 teaspoon red chilli powder

  • Salt to taste

  • 1 cup water

  • Fresh coriander leaves for garnish


Instructions:

  1. Clean the Hilsa fish thoroughly and marinate it with turmeric powder and salt. Set it aside for about 15 to 20 minutes.

  2. In a grinder, add mustard seeds and green chillies. Grind them into a smooth paste.

  3. Heat mustard oil in a pan over medium heat. Add nigella seeds and let them splutter.

  4. Add the marinated Hilsa fish to the pan and fry until it turns golden brown. Remove the fish from the pan and set it aside.

  5. In the same pan, add the mustard and green chilli paste. Cook it for about 2 minutes.

  6. Add red chilli powder, turmeric powder, and salt. Mix well and cook for another 2 minutes.

  7. Add water and bring it to a boil.

  8. Now, gently slide the fried Hilsa fish into the pan. Cover the pan and let it simmer for about 10 minutes.

  9. After 10 minutes, check the consistency of the curry. If it's too thick, add a little more water and cook for another 2 minutes.

  10. Garnish with fresh coriander leaves and serve hot. Enjoy your Hilsa Curry with steamed rice.