Bengali Style Hilsa Fish Recipes

Considered the supreme fish in every Bengali home, Hilsa defines grandeur. Its buttery texture and palatable oily taste sets it apart and offers it its royalty status among fishes.  Try these easy recipes with our Bengali cut Hilsa.

Elisher Shorshe Jhol (Hilsa In Mustard Gravy)

 Preparation Time: 30 minutes


  • 1 1/4 Kg Hilsa (Buy It Here)
  • 5 Grams Turmeric Paste
  • 100 Grams Mustard Paste
  • 20 Grams Mustard Oil
  • 6  Green Chillies
  • Salt to taste


  1. Heat oil in a pan and fry Hilsa lightly.
  2. Mix turmeric, chilli and mustard paste with a little water.
  3. Add to the pan with salt and green chillies.
  4. Reduce flame and continue simmering in plenty of gravy.
  5. Serves 8.Shorshe Ilish tastes best when served with rice.

Can’t wait to try out the recipe? Buy Hilsa Now!

Doi Maach (Hilsa Fish In Curd)


  • 1 Kg Hilsa — 1″ Slices
  • 2 Grams Turmeric Paste
  • 20 Grams Ginger Paste
  • 500 Grams Curd-Beaten
  • 2 Grams Hing
  • 15 ml Ghee
  • 15 Grams Sugar
  • 2 Grams Onion Seeds
  • 10 Green Chillies — slit
  • Salt to taste



* Rub turmeric, salt and a little of ginger over Hilsa.

* Put it in a bowl, cover with foil and steam the fish for 20 minutes.

* Add hing, salt, ginger, green chillies and sugar together.

* Add the steamed fish into the curd mixture and tightly cover with a lid.

* Heat ghee in a pan, add onions and pour the ghee over the fish in the curd.

 Preferably serve cold or at room temperature. Serves 6.

Doi Maach tastes best when served with rice.

Can’t wait to don your chef hat? Order Hilsa Now!


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