Ilish Mach or Hilsa Fish is considered as the King of fishes by the Bengalis. Though mostly favored by the Bangals (people having the origin in Bangladesh) but Ghotis (who are having the origin in India) cherish it equally. I am a true blue Ghoti I love my portion of Ilish Mach (even more than Prawn, the Ghoti favorite). you can cook this amazing fish in several ways. In this post, I will be sharing my favorite 10 Ilish Mach recipes that one should try, well before die!
Say no to “Khoka Ilish”, if you please!
There are probably 100s recipes of Ilish Mach available but a few are obviously favored by the mass. One cannot actually mess with Ilish Mach given the cooking process is mostly on the simpler side. I literally am confused, which Ilish Mach recipes to share and which should I not include.
Here’re the Ilish Mach recipes from Debjanir Rannaghar!
Let me start with the easiest of the lot, Ilish Mach Bhaja (click here for the recipe) or Fried Hilsa. Do fry the Ilish and pair it with Khichuri. It will for sure make a rainy afternoon more beautiful. By the way, do not discard the Oil (Macher tel) after frying the Ilish Mach. Have it with steamed rice if you wanted to visualize heaven!
Ilish Mach Bhaja
When you need a Comfort dish with Hilsa:
If you are a Bangal, you must have grown up eating with the Ilish Macher Tel Jhol, the light Ilish Jhol with Begun, Aloo, and Bori. A light Hilsa Curry with Aubergine, Potato, and Vadi, known as Ilish Macher Tel Jhol is a must try dish. If there is a need for a comforting dish with Ilish Mach, go for it.
Ilish Macher Tel Jhol
It is all about Shorshe Bata (Mustard Paste)!
If you are a Ghoti, you know how important to check the stock of Mustard seed! Shorshe Bata Diye Ilisher Jhal (click here for the recipe) indeed a Ghoti favorite. Ilish chunks cooked with mustard paste and mustard oil, this dish is the epitome of richness.
Shorshe Bata Diye Ilisher Jhal
Not only the Shorshe Batar Jhal but also the Ilish Macher Paturi! If you want to savor the taste of mustard with your Ilish in steamed form (and boneless may be), Paturi is your savior. Ilish Macher Paturi is a famous Hilsa preparation where the fish and spices are wrapped in banana leaf before steaming.
Ilish Macher Paturi
Want one more Hilsa recipe with Mustard Seed, how about the combination of Mustard and coconut, I am talking about Bhapa Ilish. This is again another steamed hilsa recipe but here you don’t need a banana leaf to steam the fish.
Bhapa Ilish
Then there is Doi Ilish!
If you are bored with the Mustard seed, how about replacing it with yogurt and cooking your own Doi Ilish. Doi Ilish is another Hilsa delicacy prepared with yogurt.
Rice and Ilish!
Need something with rice, make the Ilish Pulao. You should not miss the rich, flavorful Pulao prepared with Hilsa chunk.
Ilish Pulao
Not typically Indian!
Want to add some onion to your Ilish, make Ilish Macher Korma then. A bit different from how we make Ilish Mach in India, this Bangladeshi delicacy is must have for sure.
You are done with the typical Bong style Ilish preparation! How about making the continental Smoked Hilsa. Boneless, lightly spiced, a little vinegar and after grilling you will have your smoked Hilsa.
Smoked Hilsa
Hmm, the Fish Chutney!
Now that we have done main and side dishes with Ilish Mach, let us have a chutney with it. I am talking about the famous Ilish Macher Tawk. A runny chutney prepared with Ilish Mach and tamarind paste.
Ilish Macher Tawk
Now that, I have come up with my favorite Ilish Mach recipes, how about you share what else you want me to share related to Ilish. I would love to share more Hilsa recipes if you wish to! Till then, Happy eating, happy Ilish and happy monsoon from Debjanir Rannaghar!
Have you tried any of the Ilish Mach Recipes from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
You can follow me on Facebook, Twitter, Pinterest and Instagram for updates and recipes from Debjanir Rannaghar.
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