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%Barishali Ilish

Barishali Ilish aka Ilish Barishali


Barishali Ilish is a Bengali Hilsa curry cooked with Mustard, Curd and Coconut paste


Units Scale
  • Hilsa Chunks: 6 (I prefer to use round cut fish)
  • Black Mustard Seed: 1 Tbsp.
  • Yellow Mustard Seed: 1 Tbsp.
  • Coconut Paste: 4 Tbsp.
  • Plain Curd: 100g
  • Nigella Seed/ Kalojire/ Kalonji: 1/2 Tsp.
  • Green Chili: 4
  • Salt: to taste
  • Turmeric Powder: 1 Tsp.
  • Red Chili Powder: 1/2 Tsp.
  • Mustard Oil: 3 Tbsp.


  1. Marinate Fish Chunks with 1/2 Tsp. Turmeric Powder and 1/2 Tsp. Salt.
  2. Soak mustard seeds in hot water for 15 minutes.
  3. Make a smooth paste of the mustard seeds along with 1/4 Tsp. Salt.
  4. Strain the paste after diluting it with 1/4 cup water to remove the husk.
  5. Beat the curd so that there is no lump.
  6. Now Make a mixture of the Mustard paste, coconut Paste, and Curd.
  7. Add Salt, Red Chilli Powder, and 1/2 Tsp. Turmeric Powder and mix.
  8. Add Green Chili slits as well.
  9. Heat 2 Tbsp. Mustard oil in a pan.
  10. If using the tail (Lyaja) fry it else you do not need to fry the fish.
  11. Temper the oil with Nigella Seed.
  12. Pour the mixture and add 1/2 cup Water as well.
  13. Once the mixture starts boiling add marinated fish chunks.
  14. I have added a fried tail as well.
  15. Cook for around 10 minutes.
  16. Turn the fishes once halfway through.
  17. Once the gravy reaches desired consistency add 1 Tbsp. Oil and cook for 2-3 minutes.
  18. Switch the flame off and serve it hot with steamed rice.


I do not fry Hilsa while cooking except head and tail.
Mustard oil makes the dish flavorful.
Instead of Coconut paste, you may use coconut milk as well.

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Fish
  • Cuisine: Bengali


  • Serving Size: 200g
  • Calories: 369
  • Sugar: 1.3g
  • Sodium: 1077mg
  • Fat: 19.2g
  • Saturated Fat: 7.8g
  • Carbohydrates: 4.2g
  • Fiber: 0.5g
  • Protein: 42.5g
  • Cholesterol: 73mg
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