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Hilsa Fish Curry
Bangladesh
Hilsa has been Bangladesh's national fish and cultural obsession for millennia. The best hilsa come from the Padma river.
Ilish macher jhol — Bangladesh's national fish in a thin, aromatic mustard and turmeric sauce. Hilsa is to Bangladesh what champagne is to France.
Prep
15 mins
Cook
20 mins
Difficulty
Easy
Calories
460 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
600ghilsa or shad fillets
3 tbspmustard paste
1 tspturmeric
2green chillies
1 tspblack mustard seeds
200mlwater
2 tbspmustard oil
Method
1
Heat mustard oil. Add mustard seeds. Let pop. Add fish. Fry lightly.
2
Add mustard paste, turmeric, chilli and water. Cover and simmer 15 minutes.
Chef's Tip
Mustard oil is non-negotiable for hilsa — its pungency is essential to the dish's flavour.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.