Introduction
Hilsa (also known as Ilish) is the national fish of Bangladesh and a delicacy across South Asia. Its unique aroma and rich flavor make it one of the most loved fishes in Bengali cuisine. Hilsa doesn’t need too many spices; simple cooking brings out its best taste. Here, we will explore the three most popular Hilsa recipes: Shorshe Ilish (Mustard Curry), Bhapa Ilish (Steamed Hilsa), and Fried Hilsa.
1. Shorshe Ilish (Hilsa in Mustard Curry)
Ingredients:
Hilsa fish – 4–6 pieces
Mustard seeds (ground into paste) – 3 tbsp
Green chilies – 4–6 (slit)
Mustard oil – 4–5 tbsp
Turmeric powder – 1 tsp
Red chili powder (optional) – ½ tsp
Salt – to taste
Warm water – 1 cup
Method:
1. Soak mustard seeds for 15 minutes and grind into a smooth paste with green chilies and a pinch of salt.
2. Rub the fish pieces with salt and turmeric; rest for 10 minutes.
3. Heat mustard oil until lightly smoky, then add mustard paste, turmeric, and chili powder. Fry gently for 1–2 minutes.
4. Add 1 cup warm water and bring to a gentle boil.
5. Carefully place the fish pieces, cover, and cook for 8–10 minutes on low flame.
6. Finish with slit green chilies and a drizzle of raw mustard oil for extra aroma.
2. Bhapa Ilish (Steamed Hilsa)
Ingredients:
Hilsa fish – 4 pieces
Mustard paste – 3 tbsp
Green chilies – 4–5
Mustard oil – 3 tbsp
Salt – to taste
Method:
1. Marinate fish with salt and turmeric.
2. Mix mustard paste, mustard oil, salt, and green chilies.
3. Coat the fish pieces with this mixture and wrap in banana leaf (or foil).
4. Steam for 15–20 minutes in a steamer or on top of rice while cooking.
5. Serve hot with steamed rice.
3. Fried Hilsa
Ingredients:
Hilsa fish – 4 pieces
Turmeric powder – 1 tsp
Salt – to taste
Mustard oil – for frying
Method:
1. Marinate fish with turmeric and salt; rest for 10 minutes.
2. Heat mustard oil in a pan and fry fish on medium flame.
3. Cook until golden on both sides, then remove and serve.
Serving Tips
Hilsa dishes are best enjoyed with plain steamed rice.
For Shorshe Ilish, add a few drops of raw mustard oil on top before serving for authentic flavor.
Fried Hilsa pairs perfectly with rice and lentils (dal).
Conclusion
Hilsa is not just a fish, it’s an emotion for Bengalis. With these three simple yet authentic recipes—Mustard Curry, Steamed Hilsa, and Fried Hilsa—you can bring traditional flavors to your table.
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