hilsa fish recipe

Hilsa fish recipe is Bengalis all time favourite.Bengali love Hilsa fish or Ilish mach.Hilsa can be cooked in so many different ways but Sorshe Ilish is the most common ways to make Hilsa Fish a comfort food and  all-time favourite recipes of all Bengalis

hilsa fish recipe

Hilsa in Mustard Gravy (Sorshe Ilish)

Course Main Course, Side Dish
Cuisine Bengali, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3
Author Easy life for everyone


  • 500 Grams Hilsa fish/ Ilish Mach 5 piece
  • 1 Tsp Onion Seed/Nigella Seed/Kalonji/magrel (optional)
  • 1 Tsp Turmeric powder
  • 1/2 Tsp Red chilli powder (sweet paprika powder)
  • 2 Tsp Slit Green Chili (Deseeded)
  • 4 Tbsp Mustard Oil
  • 1 Tsp Salt
  • 1 Cup Hot water

Black Mustard Seed 2 Tbsp (Make a smooth paste with lukewarm water)

    Green Chili 2(For Garnish)


      1. Rub all the fish pieces with 1/2 Tsp. salt and 1/2 Tsp. Turmeric powder before fry.

        Take a wok/Kadai.

        Put it on the Gas flame.

        Make it hot then put 3Tblsp oil in it and heat the oil too.

        When the oil is Hot enough Put all the Fishes into it and fry on both sides.

        After frying all the fish pieces take out all from the oil.

        Now Temper Onion Seed/Nigella Seed/Kalonji/magrel in rest of the oil.

        Then put 1 cup hot water and strained Black Mustard Seed paste, Red Chili Powder, Turmeric powder, Slit Green Chili and salt.

        Make it boil for a while then put all the fish pieces very carefully into the mixture.

        Then cover the Wok/kadai with a lid and cook for 10 minutes maximum.

        After 10 Minutes open the lid and pour 1 Tbsp of raw Mustard oil over the gravy and turn of the gas flame.

        now Hilsa Fish recipe with  Mustard Gravy (Sorshe Ilish) is ready to serve.

        Serve this Dish with steamed White rice.


      Masala paste for this hilsa fish recipe-

      Always soaked Black Mustard Seed in lukewarm water and with a pinch of salt and 1 Deseeded green chills before making a paste. Then it will be smooth in texture. Strain down with a sieve The Black Mustard Seed paste before cooking.


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