Hilsa Fish Curry Recipe | Taste the Flavors of Bengal

 

Certainly! Here's a traditional recipe for Hilsa Curry — a beloved and iconic dish in Bengali cuisine, especially popular in West Bengal and Bangladesh. Known locally as Ilish Machher Jhol (ইলিশ মাছের ঝোল), this dish is cherished for its delicate, rich flavor and simplicity that lets the natural taste of the Hilsa shine.

Traditional Recipe of Bengali Hilsa Curry.

 Hilsa Curry (Ilish Machher Jhol).

 Prepare Time: 15 minutes.

 Cook Time: 25–30 minutes.

 Serves: 4 persons.

 Ingredients.

Main:

• 4–6 pieces of Hilsa fish (cleaned, with bone and skin)
• 2–3 tablespoons mustard oil (essential for flavor)
• 1/2 teaspoon turmeric powder (for marination)
• Salt (for marination)

For the Curry:

• 2 medium potatoes, peeled and cut into wedges (optional but traditional)
• 1/2 teaspoon nigella seeds
• 2–3 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1.5 cups water (or more depending on how much gravy you want)
  
  
  

Instructions.

Marinate the Fish.

• Rub Hilsa pieces gently with a little turmeric and salt.
• Set aside for 10–15 minutes.
• Handle the fish delicately, as Hilsa is soft and can break easily.

Fry the Fish. (Optional but common).

Heat mustard oil in a pan until it reaches its smoking point, then lower the heat.

Lightly fry the fish pieces for about 1–2 minutes per side.

Be careful not to over-fry.

Remove and set aside.

Prepare the Curry.

In the same oil, add nigella seeds and green chilies.

Let them sizzle for a few seconds.

Add potato wedges (if using), turmeric, red chili powder, and a pinch of salt.

Stir and cook for 2–3 minutes.

Add water.

Bring to a boil and cook potatoes until nearly tender (about 10 minutes).

Add the Fish.

Gently slide the fried Hilsa pieces into the boiling curry.

Reduce heat and simmer for 7–10 minutes.

Do not stir vigorously—just swirl the pan to mix.

Taste and adjust salt.

Serve.

• Drizzle a few drops of raw mustard oil on top before serving
• (Optional, for an extra kick).
• Serve hot with plain steamed rice.

 Tips:

• Use fresh Hilsa (not frozen) for the best flavor.
• Mustard oil and green chili are key to authentic taste.
• Avoid strong stirring once the fish is in the pot — Hilsa is tender and can fall apart.