About the Recipe
Ilishi Fish Curry, also known as Ilish Maachha Jhola, is a traditional Odia dish made with hilsa fish, mustard paste, and mustard oil. This iconic curry is simple yet intensely flavorful — showcasing the delicate, buttery texture of hilsa with the pungency of mustard and minimal spices.
Served hot with steamed rice, it’s a soulful delicacy best enjoyed on slow afternoons, festivals, or special family lunches.
Ingredients (Serves 3–4)
4–5 pieces Hilsa (ilish/iilish) fish, cleaned
1½ tbsp yellow mustard seeds
1 tbsp poppy seeds (optional)
2 green chilies
½ tsp turmeric powder
1 tsp red chili powder
Salt to taste
1½ tbsp mustard oil
Water as required
Optional: ½ tsp panch phoron or nigella seeds for tempering
How to Make Ilishi Fish Curry (Step-by-Step)
1. Prepare the Mustard Paste
Soak mustard seeds (and poppy seeds, if using) for 15–20 minutes.
Grind with green chilies and a little water to form a smooth paste. Set aside.
2. Marinate the Fish
Rub hilsa pieces with salt and turmeric. Let rest for 15 mins.
3. Fry the Fish (Optional)
Heat mustard oil until it reaches smoking point.
Lightly fry the fish pieces for 1 minute per side (optional, traditional Odia style prefers fresh poached fish).
4. Prepare the Curry
1. In the same pan, add panch phoron or a pinch of nigella seeds.
2. Add the mustard paste and cook on low heat for 2–3 minutes.
3. Add turmeric, red chili powder, salt, and water to make a thin curry base.
4. Gently slide in the fish pieces.
5. Simmer Gently
Cook uncovered for 5–7 minutes until fish is done and curry thickens slightly.
Do not stir vigorously — hilsa is delicate.
6. Rest & Serve
Turn off heat and cover for 5 minutes before serving.
Serve hot with steamed rice and green chili on the side.
Why This Curry Is Special
The mustard oil + mustard paste combo brings bold, earthy depth
Hilsa’s natural richness melts into the curry — no onion or garlic needed
Odia style keeps it minimal, focusing on freshness and balance
Tips for Perfect Ilish Curry
Never overcook hilsa — it’s very soft and flakes easily
Use cold water to grind mustard (prevents bitterness)
Mustard oil must be smoked properly before cooking
Soak ground mustard paste for 5 mins before using to reduce sharpness
Variations
Add potatoes to the curry (Bengali-style)
Use green banana or brinjal slices for a veggie addition
Skip frying the fish for a more delicate poached finish
The Pinch of Masala 