Ingredients
- 5 –6 pieces Hilsha Elish fish
- Salt – as needed for marination and taste
- 3 –4 tablespoons clarified butter ghee
- 1 pod cardamom
- 1 small piece cinnamon stick
- 2 bay leaves
- 2 teaspoons ginger-garlic paste
- 12 –16 small onions peeled (or 6–8 medium onions, chopped)
- 1 –1.5 teaspoons red chili powder adjust to taste
- 2 cups coconut milk
- 5 –6 green chilies slit or whole, as preferred
- 1 –2 teaspoons sugar to balance the flavor
- Salt – to taste in addition to the marination
Instructions
Marinate the Fish:
- Rinse the Hilsha fish pieces thoroughly.
- Sprinkle salt over them and marinate. Let it rest for at least 15–20 minutes.
Prepare the Spice Base:
- Heat clarified butter (ghee) in a pan over medium heat.
- Add cardamom, cinnamon, and bay leaves.
- Sauté until aromatic and the spices become slightly golden — this is the “bhaja bhaja” stage
Add Aromatics:
- Add ginger-garlic paste and stir until the raw smell goes away (1–2 minutes).
- Add the peeled onions and sauté until they soften slightly.
Add Spices:
- Add red chili powder and mix well.
- Cover with a lid and let the onions cook until tender and slightly golden.
Cook the Fish:
- Add the marinated Hilsha pieces into the pan.
- Stir gently to coat the fish with the spice-onion mixture. Be careful not to break the delicate fish.
Add Coconut Milk:
- Pour in 2 cups of coconut milk and stir gently to combine.
- Cover the pan and let it simmer on low heat until the fish is fully cooked and the flavors are well absorbed (around 10–15 minutes).
Finish the Dish:
- Add green chilies, sugar, and additional salt if needed.
- Let it simmer uncovered for a few minutes until the coconut milk boils and thickens slightly.
Serve:
- Once the curry reaches your desired consistency and the oil slightly separates, turn off the heat.
- Serve hot with steamed rice.
Notes
- Always use fresh Hilsha for the best flavor.
- Coconut milk can be thick or thin, depending on your preference. Adjust consistency with a bit of water if too thick.
- Avoid stirring too much after adding fish, as Hilsha is soft and can break easily.
Tried this recipe?Let us know how it was!