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    spicy curry
    Bengali cuisine
    Hilsa Fish
    Intermediate
    For 4 people

    Tangy, Aromatic Hilsa Fish Curry with Mustard, Tomato, And Spices

     

    Ilish Lebur Ullash is a quintessential Bengali fish curry bursting with the bold flavours of mustard, tomato, onion, garlic, and aromatic spices. Tender hilsa fish steaks simmer in a tangy, spicy mustard-tomato gravy to create a deeply satisfying dish. The recipe requires a two-step cooking process - first marinating the fish, then preparing the curry - but the delectable result is worth the effort!

    Ingredients

    • Hilsa fish steaks

      2 pieces (about 150-200 g each)

    • Sunrise Haldi Powder

      1/2 tsp + 1/2 tsp

    • Lemon juice

      2 tbsp

    • Salt

      1/2 tsp + to taste

    • Mustard Oil

      2 tbsp

    • Sunrise Kala Jeera

      1 tsp

    • Green chilli

      1 whole + 2-3 slit for garnish

    • Onion (chopped)

      1 medium

    • Tomato (chopped)

      1 medium

    • Garlic cloves

      4-5

    • Sunrise Sarso

      2 tbsp

    • Sunrise Lal Mirch Powder

      1/2 tsp

    • Sunrise Mustard Powder

      1 tbsp

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Sugar

      1/2 tsp

    • Water

      1 cup

    • Lemon slices

      2-3 for garnish

    Sunrise tip: Hilsa has a very soft, delicate flesh that can break easily. To prevent the fish from crumbling while cooking, sprinkle some salt on the fish steaks 10-15 minutes before marinating. This firms up the flesh.


    Steps

    Step 1: Marinate the fish

    Time: 5 minutes

    Rub the hilsa steaks with 1/2 tsp salt, 1/2 tsp turmeric powder, and 1 tbsp lemon juice. Set aside to marinate for 10-15 minutes.

    Step 2: Sear the fish

    Time: 6 minutes

    Heat 2 tbsp mustard oil in a large pan till it starts to smoke lightly. Reduce heat to medium. Add the Sunrise Kala Jeera seeds and 1 whole green chilli. Fry for 10-15 seconds.

    Gently slide in the marinated fish steaks. Sear for 2 minutes on each side till lightly browned.

     

    Step 3: Make the mustard-tomato paste

    Time: 4 mins

    In a blender, grind together the chopped onion, tomato, 1 tbsp lemon juice, crushed garlic, slit green chillies, and whole Sunrise Sarso seeds into a smooth paste.

     

    Step 4: Cook the curry

    Time: 20 minutes

    Pour in the ground mustard-tomato paste into the pan. Sauté for 2-3 minutes on medium heat.

    Add the Sunrise Haldi Powder, Sunrise Lal Mirch Powder, Sunrise Mustard Powder, Sunrise Kashmiri Mirch Powder, 1 tsp salt, and a pinch of sugar. Mix well and cook for 1-2 minutes till the oil starts to separate. Lightly toss to coat the fish in the masala.

    Pour in 1 cup water. Scrape the sides and bottom of the pan to deglaze. Stir lightly so the masala blends with the water.

    Cover and simmer the curry on low heat for 15 minutes till the fish is cooked through. Taste and adjust salt.

    Remove from heat. Garnish with slit green chillies and lemon slices. Serve with steamed white rice.

     

    Goes Best With

    Main Dish: Steamed white rice

    Side Dish: Begun bhaja (fried eggplant slices)