Hilsa Fish Curry Recipe

Marinate the fish

• Wash and pat the hilsa fish steaks dry. In a bowl, combine the fish with turmeric powder, red chili powder, and salt. Mix well and marinate for at least 30 minutes, preferably 1-2 hours.

Heat the oil

• In a pan or kadhai, heat mustard oil over medium heat. Once hot, add the kalonji (nigella seeds) and let them splutter for a few seconds.

Temper the spices

• Add the green chilies to the oil and fry for a few seconds until they start to blister. 

Saute the onions (optional)

• You can add a finely chopped onion at this stage and sauté it until translucent. This step adds sweetness and depth to the curry, but is not traditional in all Bengali Hilsa recipes.

Cook the fish

• Carefully place the marinated fish pieces into the hot oil and pan-fry for 2-3 minutes on each side, or until golden brown. Be gentle while flipping the fish to avoid breaking them. Remove the fish from the pan and set aside on a plate.

Make the yogurt sauce

• In the remaining oil in the pan, add the ground poppy seeds and stir-fry for a minute. Now, add the curd (yogurt) and mix well. Be careful not to let the yogurt curdle. Adjust the heat to low and simmer for 2-3 minutes.

Add water and spices

• Add the water to the yogurt sauce and season with salt. Bring the sauce to a gentle simmer.

Finish the curry

• Add the kasundi mustard sauce (optional) to the simmering sauce for a tangy flavor.  Carefully add the fried fish pieces back to the pan and spoon the yogurt sauce over them. Cover the pan and simmer for 5-7 minutes on low heat, allowing the flavors to meld.

Garnish and serve

• Turn off the heat and garnish the hilsa curry with fresh coriander leaves. Serve hot with steamed rice, roti, or paratha

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