The Recipe For Mustard Hilsa.
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Here's a recipe for Mustard Hilsa, a delicious Bengali dish featuring the flavors of mustard and hilsa fish:
Ingredients:
- 4 Hilsa fish fillets (around 500g)
- 4 tablespoons mustard oil
- 2 tablespoons yellow mustard seeds
- 2 tablespoons black mustard seeds
- 2 green chilies, chopped
- 2 tablespoons yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon mustard paste
- 1 teaspoon nigella seeds (kalonji)
- Fresh coriander leaves for garnish
Instructions:
1. Clean the hilsa fillets thoroughly, removing any scales and bones. Rinse them under cold water and pat dry with a paper towel. Set them aside.
2. In a grinder or blender, add the yellow and black mustard seeds along with a little water. Grind the seeds into a fine paste. You can adjust the consistency of the paste by adding more or less water.
3. Heat mustard oil in a large pan or kadhai over medium heat. Once the oil is hot, add the nigella seeds and green chilies. Sauté for a minute until the seeds crackle and the chilies turn aromatic.
4. Reduce the heat to low and add the mustard paste to the pan. Stir well to combine with the oil and cook for a minute, allowing the raw smell of the mustard to fade away.
5. In a small bowl, mix together the yogurt, turmeric powder, red chili powder, and salt. Add this mixture to the pan and cook for another minute, stirring continuously.
6. Carefully place the hilsa fillets into the pan, making sure they are coated well with the mustard sauce. Cover the pan with a lid and cook over low heat for about 10-15 minutes or until the fish is cooked through. Be gentle while turning the fish to prevent breaking.
7. Once the fish is cooked, uncover the pan and cook for an additional 2-3 minutes to thicken the sauce slightly.
8. Remove from heat and garnish with fresh coriander leaves.
9. Serve the Mustard Hilsa hot with steamed rice or roti.
Enjoy the flavorful and spicy Mustard Hilsa dish!
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