Skip to main content

Ilish Macher Jhol / Hilsha/ Shad Curry

Ilish or Hilsa is one most adored fish of Bengal. We mainly get this fish during monsoon. It is that part of the time when it’s almost a celebration time in Bengali kitchen. Ilish is cooked in various ways in Bnegal but mostly in every Bengali home the first monsoon ilish is cooked in a the most traditional way and that is a simple delicious curry known as ilish macher jhol. The price of ilish is hiking up each year and this year per kg good quality ilish cost at about Rs 800 to Rs 1000 in city markets. Bong’s without a ilish dish in the monsoon is a pure mismatch. So whatever the price may be or where the price may reach a true Bong will manage when it comes to ilish. Today sharing with you all a simple delicious hilsa curry / ilish macher jhol . Cook Bong way you will love it.

Preparation time : 15 minutes 
Cooking time : 15 minutes 
Serves :  4  

Ingredients : 
4 to 5 big 100 /150 grm pieces each of Ilish/ Hilsa/ Shad
100 to 200 grm eggplant (cut into pieces)
100 grm pumpkin (cut into pieces)
1 tsp turmeric paste
1 tsp red chily paste or to taste
1 tsp kalojeera/kalonji / nigella sativa
4 to 5 green chilly (slit)
 ¼ cup mustard oil
Salt to taste

Methods Of Cooking : 
Wash the fish and the eggplant and then sprinkle salt , turmeric and red chilly powder. Rub the fish and eggplant with the spices. Now heat mustard oil ( if you really want to taste ilish in Bong way then take a pleasure of mustard no white oil substitute please) then add kalonji . Add pumpkin and fry a bit then add egg plant fry a bit cover and cook in medium to low flame till the eggplant and pumpkin are bit tender but not too soft. Then in a bowl mix turmeric and red chilly paste with little water . Add this mixture, green chilly , salt and fish pieces in the pan. Mix with very soft hands. Then add 1/ ½ cup of water. Cook for 5 minutes. Once it is done then add 1 tsp of mustard oil. Give five minutes standing time. Enjoy with hot steamed rice.

Happy Cooking!


  1. Your fish preparations are always awesome..

  2. We in Andhra Pradesh We call hilsa as PULASA.. very very tasty fish..and we cook just you did.


Post a Comment

Popular posts from this blog

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.