Hilsha Bengali Style Recipe

Prepare and marinate fish

Rinse hilsa pieces and pat dry with paper towels. Lightly score thicker pieces on both sides (1–2 shallow cuts). In a bowl, combine 1.5 tsp turmeric and 2 tsp salt; rub onto both sides of the fish. Then coat fish with the 3 tbs mustard paste and set aside to marinate for 20–30 minutes at room temperature (or up to 1 hour refrigerated).

Fry fish lightly

Heat 2 tablespoons mustard oil in a heavy skillet or kadhai over medium heat until smoking point is reached, then let it cool slightly (this removes raw harshness). Reduce heat to medium-low and add the marinated hilsa pieces in a single layer. Fry gently for 2–3 minutes per side until a light crust forms — be careful, hilsa is delicate. Remove fish to a plate and set aside. Reserve any mustard paste leftover in the bowl.

Temper and build sauce

In the same pan, add remaining 2 tbs mustard oil. When hot, add nigella seeds and panch phoron; let them sizzle for 20–30 seconds until aromatic (don’t burn). Add the thinly sliced onion and sauté on medium heat until soft and just beginning to brown, about 5–7 minutes. Add garlic and ginger paste; cook 1 minute. Stir in the additional 0.5 tsp turmeric and the reserved mustard paste from the bowl. Cook 1–2 minutes, stirring, to remove raw mustard flavor. Add sugar if using to balance sharpness.

Braise the fish

Pour in 250 ml water and bring to a gentle simmer. Return the fried hilsa pieces to the pan, nestling them into the sauce. Add the slit green chilies and spoon sauce over the fish. Cover and simmer very gently for 6–8 minutes (depending on thickness) until fish is cooked through and the sauce has slightly reduced. Avoid vigorous boiling to prevent fish from falling apart.

Finish

Uncover and simmer 1–2 minutes to thicken the sauce to your liking. Adjust salt if necessary. Stir in chopped coriander leaves and drizzle a teaspoon of warm mustard oil if desired for fragrance. Serve immediately with lime or lemon wedges on the side.

Rinse and soak

Rinse 2 cups rice under running water until water runs clear to remove excess starch. Soak in cold water for 20 minutes, then drain.

Cook rice

In a medium saucepan bring 3.5 cups water to a boil. Add 0.5 tsp salt and 1 tbs ghee or oil if using. Add drained rice, stir once, and return to a gentle boil. Reduce heat to low, cover tightly and simmer for 12–15 minutes (or until water is absorbed and rice is tender). Remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork before serving.