Go Back
Ilishi Fish Curry Recipe | Traditional Hilsa in Mustard Gravy (Odia Style)

Ilishi Fish Curry

Print Recipe
Traditional Hilsa fish in mustard gravy, Odia style.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.
  • Marinate the Fish
  • Rub hilsa pieces with salt and turmeric. Let rest for 15 mins.
  • 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).
  • Prepare the Curry
  • In the same pan, add panch phoron or a pinch of nigella seeds.
  • Add the mustard paste and cook on low heat for 2–3 minutes.
  • Add turmeric, red chili powder, salt, and water to make a thin curry base.
  • Gently slide in the fish pieces.
  • Simmer Gently
  • Cook uncovered for 5–7 minutes until fish is done and curry thickens slightly.
  • Do not stir vigorously — hilsa is delicate.
  • 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