Hilsa is renowned as the “Queen of Fishes.” South Asians, especially Bengalis, are immensely fond of Hilsha fish. Hilsha fish or Ilish Mach is in fact Bangladesh’s national fish. In Bangladesh, we also refer it to as “Ilish Mach”.

The majority of Bengalis, including me, would claim that Hilsa is the world’s most delicious fish! Hilsa is regarded as one of the best fishes to eat because of its distinctively soft, oily texture, delectable flavor, and an excellent mouthfeel. Everybody loves the taste of Ilish because of its luscious taste, texture, and flavor.

Here in Bangladesh, it is a highly sought-after and popular fish. Ilish Mach or Hilsha fish is a seasonal fish not commonly found all year round. We Bengalis eagerly look forward to its arrival during the monsoon.

The hype with the Hilsha gets even more exciting during ‘Boishakh’ which is the Bengali new year. We start our new Bengali year by celebrating with Panta Ilish in Pohela Boishakh. Along with panta Ilish, we also have Ilish khichuri and other dishes with Hilsha fish.

Despite the exorbitant cost of Hilsha fish, every Bengali tries to purchase some every year to satisfy their craving. A lot of Bengali homes prefer buying Hilsa in pairs. Bringing raw uncut Hilsha fish home always causes great excitement for kids. It is the excitement that elevates this delicious meal into a perfect feast!

The centerpiece of Bengali cuisine has traditionally been Hilsha fish, also known as Ilish Mach in Bengali. I can’t help but get nostalgic when it comes to Hilsha fish, as I have numerous childhood memories about the meal and the occasions on which this meal used to be cooked. Indeed, this fish has been always my favorite fish not only for its one-of-a-kind taste but also for its traditional appeal.

I clearly remember the rainy days when my father used to carry his bag and walk to the fish market to buy Hilsha fish and roe (the egg of Hilsha fish). Ilish Mach tastes better when it is fresh and instantly cooked after buying. Therefore, on the first day of buying, my mother would cook either Ilish Mach fry or Ilish Khichuri using half of the Hilsha pieces, and she would save the other pieces in the freezer to use later.

I was among those kids who had always been choosey about fish. So, my mom used to make various dishes with Ilish Mach or Hilsha fish as that’s the only fish I crave for! Ilish khichuri is one of those dishes. In this dish, marinated Hilsha pieces are steamed with spiced rice after being fried in onion gravy. Ilish Khichuri is a complete meal on its own and doesn’t need any sides.

Whenever I see this amazing Ilish khichuri on a rainy day, I feel like I am the happiest person on the planet! Everyone loves the combo of khichuri and fried Ilish Mach or Hilsha fish. But if these two get together to take the form of Ilish khichuri, then it becomes the showstopper!

Today, I will share my mom’s recipe for the authentic Hilsha khichuri or Ilish khichuri. Check out this recipe and try it out as your perfect weekend meal!

• The fish pieces should be marinated for 30 minutes at least.
• Use moderate amounts of spices in the dish.
• Hilsa is an extremely delicate fish. So, while turning them while cooking, be extremely careful not to break them.
• Fish should not be overcooked since doing so will cause them to become dry and lose their soft, juicy texture.
• When cooking pulao, always use hot water.