Ilishi Machha Jhola (Odia Mustard Hilsa Fish Curry)
A traditional Odia-style mustard fish curry made with Hilsa steaks gently poached in a sharp, stone-ground mustard gravy, finished with a drizzle of raw mustard oil for that signature monsoon-kitchen flavor.
Ingredients
- 500 g Ilishi (Hilsa) fish steaks look for a silvery sheen and firm flesh
- 3 tbsp yellow mustard seeds for the mustard paste
- 1 tsp cumin seeds for the mustard paste
- 3 green chilies for the mustard paste
- 4-5 green chilies slit lengthwise, for the gravy
- 1 tsp turmeric powder
- 1/2 tsp Kashmiri red chili powder
- Himalayan pink salt to taste
- 1/2 cup cold-pressed mustard oil plus 1 tbsp for finishing
- 1 small eggplant (brinjal) sliced into batons, optional
Instructions
- Wash the fish steaks and pat dry. Rub with a pinch of turmeric and salt, then let rest for 15 minutes — this firms up the flesh so it won't break apart in the gravy.
- Whisk the stone-ground mustard paste with half a cup of water and strain through a fine sieve. Stir in the remaining turmeric and chili powder.
- Heat 2 tablespoons of mustard oil until smoking hot. Flash-fry the eggplant batons until golden but still firm, then remove and set aside.
- In the same oil, add a few slit green chilies and a pinch of nigella seeds. As soon as they sizzle, pour in the strained mustard liquid.
- Once the gravy starts to simmer, gently slide in the fish steaks without pre-frying them, so they poach low and slow and stay tender.
- Add the seared eggplant, cover, and simmer on low heat for 6-8 minutes. Turn off the heat, drizzle with a tablespoon of raw mustard oil, cover again, and let it rest 5 minutes before serving.