five delicious Bengali hilsa fish (ilish) recipes

1. Shorshe Ilish (Hilsa in Mustard Gravy)

Ingredients:

- 4-6 pieces of hilsa

- 2 tbsp mustard seeds (black or yellow)

- 2-3 green chilies

12 teaspoons of turmeric powder - Salt to taste

- 4 tbsp mustard oil

Method:

Soak mustard seeds in water for 30 minutes and grind with green chilies to make a smooth paste. Make mustard oil smoke by heating it. Reduce flame, add turmeric and salt-coated fish pieces, and lightly fry for 1-2 minutes (optional). For gravy, add the mustard paste, some turmeric, salt, and water. Bring to a boil. Gently add the fish, cook covered for 6-8 minutes. Steamed rice is a good pairing.

2. Steamed Hilsa with Mustard-Coconut Gravy is called Bhapa Ilish. Ingredients:

- Four halibut steaks - 2 tbsp mustard seeds

- ½ cup grated coconut

- 4 green chilies

- Salt, turmeric – to taste

- 4 tbsp mustard oil

Method:

Grind mustard seeds, coconut, and green chilies into a fine paste. Add turmeric, salt, and mustard oil to the paste. Coat the fish with this mixture and place in a steel tiffin box or banana leaf wrap. Steam for 20-25 minutes in a rice cooker or over boiling water. Drizzle a bit more mustard oil before serving with rice.

3. Ilish Pulao (Hilsa Fish Pilaf)

Ingredients:

5 to 6 pieces of hilsa - 2 cups basmati rice

- One large, sliced onion - Whole garam masala (bay leaf, cardamom, cinnamon)

- Salt, sugar, turmeric – to taste

3 to 4 tablespoons of mustard oil or ghee Method:

Wash and soak rice for 30 minutes. Fry fish lightly with salt and turmeric. In a pot, heat ghee or mustard oil, add whole garam masala and sliced onions. Cook until golden. Add soaked rice, turmeric, salt, and sugar. Stir well. Add double the water, bring to a boil. Cover and simmer the fried hilsa pieces until the rice is done. Before serving, rest.

4. Doi Ilish (Hilsa in Yogurt Sauce)

Ingredients:

- Four to five halves - 1 cup thick yogurt (beaten)

- Two green peppers - ½ tsp turmeric

- Salt to taste

- 3 tbsp mustard oil

Method:

Marinate fish with turmeric and salt. Heat oil, lightly fry fish, and set aside. In the same oil, add beaten yogurt mixed with green chilies and a little turmeric. Cook for a minute on low heat. Add the fish and a splash of water, cover and cook for 10 minutes till the fish soaks up the yogurt flavor. Serve warm.

5. Ilish's (Hilsa with Eggplant) Beginning Ingredients:

- 4 hilsa pieces

- 1 small eggplant (cut lengthwise)

- ½ tsp turmeric powder

- Salt to preference - 3-4 tbsp mustard oil

- Two green peppers Method:

Salt and turmeric should be used to rub eggplant and fish slices. Fry the eggplant till soft and golden. Green chilies, a pinch of turmeric, and water for gravy should be added to the same oil. Add hilsa pieces, cook for 5 minutes. Simmer for a few more minutes after adding the fried eggplant slices until oil floats to the top. Serve with hot rice.

Hilsa Cooking Hints: - Avoid overcooking, as hilsa is delicate and cooks quickly.

- Mustard oil is key for authentic flavor—don’t skip or substitute.

- Always enjoy hilsa dishes fresh, ideally with plain rice to savor the richness.

These five recipes showcase the deep love Bengalis have for hilsa, from simple mustard gravies to festive pulao dishes. Let me know if you want more modern twists or traditional accompaniments!