Hilsa Fish Recipe- Authentic Mustard Paste Steamed Fish

Last Updated on 2 months by Neha Deshmukh

Hilsa Fish Recipe- Authentic Mustard Paste Steamed Fish

Okay, let’s be real. If you’ve ever tasted properly made ilish macher jhol (Hilsa curry), you understand the obsession. This recipe isn’t quite a curry, but it captures that same incredible, pungent, and utterly delicious flavour. It’s a steamed Hilsa, coated in a vibrant mustard paste, and honestly, it’s one of my all-time favourite ways to enjoy this amazing fish. I first made this for my family during a rainy monsoon weekend, and it was an instant hit!

Why You’ll Love This Recipe

This Hilsa recipe is special. It’s relatively quick – perfect for a weeknight meal when you’re craving something truly flavorful. Steaming keeps the fish incredibly moist and tender, and the mustard paste… well, it’s just magic. It’s a taste of Bengal on your plate, and trust me, you’ll be hooked! Plus, it’s surprisingly easy to make once you get the hang of the mustard paste.

Ingredients

Here’s what you’ll need to create this Hilsa masterpiece:

• 3 Hilsa fish fillets
• 2 tablespoons Yellow mustard seeds
• 2 tablespoons Black mustard seeds
• 4 green chilies (adjust to your spice preference!)
• ?? Plain thick yogurt (about 1 cup – see notes below)
• 3 tablespoons Mustard oil
• 1 teaspoon Turmeric powder
• ?? Sugar (about 1 tablespoon – see notes below)
• Salt to taste

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

• Hilsa Fish (Ilish Mach): This is the star! Look for firm, silvery fish with bright, clear eyes. Freshness is key. If you can’t find Hilsa, you could try using another firm white fish like cod or halibut, but it won’t be quite the same.
• Yellow & Black Mustard Seeds: Don’t skip using both! Black mustard seeds are more pungent, while yellow ones add a milder, fruity note. The combination is what gives this dish its signature flavour.
• Mustard Oil: This is essential. It has a distinct, pungent flavour that’s crucial to the recipe. Good quality mustard oil will have a strong aroma. If you’re new to it, start with a little and add more to taste. There are regional variations – some prefer a milder “kanak” mustard oil.
• Yogurt: Use thick, plain yogurt. Dahi is best! Greek yogurt works in a pinch, but you might need to add a tablespoon or two of water to thin it out slightly. About 200-250ml (roughly 1 cup) should do the trick.
• Sugar: Just a touch of sugar balances the bitterness of the mustard and the heat of the chilies. Start with 1 tablespoon and adjust to your liking.
• Green Chilies: I like a good kick, but feel free to reduce the number of chilies if you prefer a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the yellow and black mustard seeds in water for 1-2 hours. This softens them up for blending.
2. Drain the soaked mustard seeds and add them to a blender. Add the green chilies, salt, sugar, and turmeric powder. Blend until you have a super smooth paste. You might need to add a splash of water to get it going.
3. Now, add the coconut flakes to the mustard paste and blend again until well combined.
4. In a steel container or cake pan (something that can go into a steamer), whisk the yogurt with the mustard paste and half of the mustard oil.
5. Gently add the Hilsa fillets to the mixture, making sure they’re completely coated. Marinate for about 20 minutes. This lets the flavours really penetrate the fish.
6. Drizzle the remaining mustard oil over the marinated fish and scatter a few extra green chili slices on top.
7. Time to steam! You can either steam for about 10 minutes, or microwave covered for around 5 minutes. The fish is done when it flakes easily with a fork.
8. Finally, drizzle a little extra mustard oil over the top before serving. It adds a lovely sheen and extra flavour. Serve immediately with hot steamed rice.

Expert Tips

• Don’t overcook the fish! It should be moist and flaky, not dry and rubbery.
• A little extra mustard oil goes a long way.
• If you don’t have a steamer, you can use a large pot with a trivet and a tight-fitting lid.

Variations

• Vegan Adaptation: Swap the Hilsa for jackfruit or banana blossom! Marinate and steam as directed. It won’t be the same, but it’s a delicious plant-based alternative. My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: Reduce the number of green chilies, or remove the seeds for a milder flavour.
• Festival Adaptations: This dish is often made during Bengali New Year (Poila Boishakh) and other special occasions. It’s considered a celebratory meal.

Serving Suggestions

This Hilsa is begging to be served with a generous portion of fluffy steamed rice. A simple side of dal (lentils) and a fresh salad complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Reheat gently in the microwave or steamer. It’s best enjoyed fresh, though!

FAQs

What type of Hilsa fish is best for this recipe?

The Padma Hilsa is considered the best, but any good quality, fresh Hilsa will work beautifully.

Can I use a different type of oil if I don’t have mustard oil?

While it won’t be the same, you can use sunflower oil or vegetable oil in a pinch. But seriously, try to get your hands on some mustard oil – it makes all the difference!

How do I know when the fish is cooked through?

The fish should flake easily with a fork. If it’s still translucent in the middle, steam it for a few more minutes.

Can this be made ahead of time?

You can marinate the fish ahead of time (up to a few hours), but it’s best to steam it just before serving.

What is the significance of using both yellow and black mustard seeds?

Using both types of mustard seeds creates a more complex and balanced flavour profile. The black seeds provide the pungency, while the yellow seeds add a subtle sweetness.