Ilish Curry Recipe (Hilsa Fish Curry)
Ingredients:
- 4–5 pieces Hilsa (Ilish) fish
- 2–3 tablespoons mustard oil
- 1 teaspoon turmeric powder
- 1 teaspoon nigella seeds (kalonji/kalo jeera)
- 2–3 green chilies, slit
- ½ teaspoon red chili powder (optional)
- Salt to taste
- 1½ cups warm water
- Fresh coriander leaves for garnish (optional)
Instructions:
- Prepare the fish: Gently wash the Hilsa pieces and pat them dry. Rub the fish with ½ teaspoon turmeric and salt. Let it marinate for about 10 minutes.
- Heat the mustard oil: Heat mustard oil in a kadai or deep frying pan until it is hot. Reduce the heat slightly before adding the fish.
- Lightly fry the Hilsa: Place the fish pieces in the hot oil and lightly fry them for about 1–2 minutes on each side. Do not over-fry the fish. Remove and keep aside.
- Temper the spices: In the same pan, add nigella seeds and slit green chilies. Let them sizzle for a few seconds.
- Prepare the gravy: Add 1 cup of warm water, remaining turmeric, red chili powder if using, and salt. Stir well and bring the gravy to a gentle boil.
- Add the fish: Carefully place the fried Hilsa pieces into the gravy. Spoon some gravy over the fish.
- Cook the curry: Cover and simmer on low to medium heat for about 8–10 minutes. Turn the fish gently once if necessary.
- Finish: Add a little extra mustard oil over the curry for a richer aroma. Simmer for another 1–2 minutes and turn off the heat.
- Serve: Garnish with slit green chili if desired and serve hot with steamed rice.