About this Dish
Bangladesh's national fish, simmered in a pungent mustard seed gravy.
History & Origin
Ilish (hilsa) is deeply tied to Bengali identity and cuisine, most prized during monsoon season when the fish migrate upriver to spawn.
IngredientsServes 2
🐟Hilsa fish (ilish), 600g cut into thick steaks
🌰Black mustard seeds, 3 tablespoons
🌿Green chilies, 6-8 slit lengthwise
🧅Onion, 1 medium finely sliced
🫙Mustard oil, 4 tablespoons
🟡Turmeric powder, 1 teaspoon
🧂Salt, 1 teaspoon or to taste
💧Water, 1 cup
🌶️Dried red chili, 2 whole
Method
1
Soak the black mustard seeds in 3 tablespoons of water for 20 minutes, then blend them with 4 of the green chilies and a pinch of salt into a smooth paste. Set aside.2
Rub the hilsa fish steaks with half the turmeric and a little salt and let them rest for 10 minutes. This helps the fish hold together while cooking.3
Heat the mustard oil in a wide pan over medium-high heat until it just begins to smoke, then reduce the heat slightly. Add the dried red chilies and let them sizzle for 30 seconds.4
Add the sliced onion and fry for 4-5 minutes until soft and lightly golden. Stir in the remaining turmeric and cook for another minute.5
Pour in the mustard paste and fry it gently for 2-3 minutes, stirring constantly, until the raw smell disappears and the oil starts to separate from the paste.6
Add the water and remaining green chilies, bring to a gentle simmer, then carefully slide in the fish steaks in a single layer. Spoon some gravy over the top.7
Cover and cook on low heat for 8-10 minutes until the fish is cooked through and the gravy has thickened slightly. Serve hot with steamed white rice.User Reviews
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