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In the heart of Bengali cuisine, hilsa fish, or ilish, reigns supreme. This silvery delight is more than just a fish; it is a cultural symbol, weaving itself into the very fabric of Bengal's culinary traditions. The monsoon season heralds the arrival of hilsa, igniting a craving among Bengalis for its rich, delicate flavours. Every Bengali household cherishes traditional hilsa dishes, yet many lesser-known recipes await their spotlight. These dishes, steeped in history and tradition, showcase the versatility of this beloved fish, promising a delightful culinary journey across Bengal.
The monsoon rains in Bengal are synonymous with the craving for hilsa dishes. The season breathes life into the rivers, bringing an abundance of this prized fish to Bengali kitchens. From simple, comforting preparations to complex, festive dishes, hilsa takes on many forms. Yet, several traditional recipes remain hidden gems, waiting to be discovered and cherished. Explore some lesser-known hilsa dishes that deserve a place in every Bengali household.
Rare But Traditional Hilsa Dishes Across Bengal
1. Hilsa Baradoo
Slurrp reached out to food historian Pritha Sen for a rare hilsa dish. Hilsa Baradoo is an Anglo-Indian culinary delight; she suggested that it feature hilsa cooked in a creamy coconut milk base. This unique recipe uses ginger, garlic, and coriander, providing a rich and aromatic masala. The slow simmering technique ensures the fish absorbs the flavours while retaining its delicate texture. Its distinctive Anglo-Indian twist makes Hilsa Baradoo a standout dish.
Heat oil in a deep-bottomed pan and lower the heat to medium. Add ¾ of the sliced onions and fry until glassy. Add ginger, garlic, coriander, and turmeric powder. Fry well until the raw smell disappears. Place the hilsa steaks on the masala, cook gently for 2-3 minutes, and then turn over. Add the thick coconut milk and salt, and lower the heat to simmer. Add the rest of the onions and slit green chillies, cooking uncovered. Shake the pan occasionally to prevent the fish from breaking. Cook until the oil separates from the gravy. Remove from the fire and serve with a twist of lime. This dish, with its creamy coconut milk base, is a delightful Anglo-Indian creation.
Image Credit: Debjanir Rannaghor
2. Ilish er Panikhola
Food expert Samita Halder provided Slurrp with some of the lesser-known hilsa dishes one can try, and Ilish er Panikhola from Barishal is one of them. This dish, with its minimalistic approach, uses onions and green chillies to create a light, pale stew. Unlike the traditional hilsa jhol, this dish incorporates onions, lending a subtle sweetness to the fish. The simplicity of the ingredients allows the natural flavours of hilsa to shine. This quick and easy recipe is perfect for those seeking a lighter yet flavourful Hilsa experience.
At first, in a kadai, mix onions, green chillies, and salt with 2-3 teaspoons of mustard oil. Now you have to mash the onions and chillies with your hands until the onions release moisture. Time to place the hilsa on the onion mix, add some water, cover, and cook on low heat for 10 minutes. Finally, you need to add 1-2 teaspoons of mustard oil midway through cooking. This dish, with its subtle flavours, is a testament to the simplicity of Bengali cuisine.
Image Credit: Samita Halder
3. Tel Ilish
Tel Ilish is a delightful dish where hilsa is paired with brinjal and comes with a blend of flavours. Unlike the usual hilsa preparations, Samita mentions that the recipe includes the unique addition of kalonji, enhancing its aromatic profile. The shallow-frying technique gives the fish a perfect texture, making it a favourite during monsoons. Its simplicity and distinct taste set it apart from other Hilsa dishes.
As Samita mentions, you have to start by shallow-frying the hilsa pieces. In the same pan, fry and remove the brinjal pieces. Now, you need to add green chillies and kalonji to the oil, followed by salt, turmeric, and water. Once the water starts boiling, add the brinjals. When the brinjals are done, it's time to add the hilsa pieces, cook for 7-8 minutes, add green chillies and two teaspoons of mustard oil, and cook for one more minute. This dish highlights the harmonious blend of hilsa and vegetables.
Image Credit: Samita Halder
4. Anarosi Ilish
Anarosi Ilish is a rare gem Samita shared with Slurrp, combining the richness of hilsa with the sweet-tangy essence of pineapple. Originating from Opar Bangla, this dish uses grated pineapple and its juice, creating a unique flavour profile. The fennel seed paste adds a subtle licorice note, making it distinct from typical hilsa recipes. This dish’s exotic taste makes it a special treat for adventurous palates.
In the very beginning, you need to marinate the hilsa with salt and turmeric and shallow fry. In the same pan, add bay leaf, cardamom, and cinnamon. Now you need to mix turmeric, salt, green chillies, and fennel powder with water and add them to the pan. Finally, it's time to fry it for a few minutes, then add ½ cup of pineapple juice, let it boil, and add salt, green chillies, and the hilsa pieces. Lastly, you have to add the grated pineapple, cover, and cook for 5–7 minutes. The sweet and tangy pineapple perfectly complements the rich hilsa, creating a delightful dish.
Image Credit: Pinterest | Rumki's Golden Spoon
5. Ilish Polao
Ilish Polao is a festive and luxurious dish, combining hilsa with fragrant, spiced rice. This dish creates its signature appeal with its layered preparation, incorporating curd, Kashmiri red chilli powder, and aromatic spices. The inclusion of fried onions and green chillies adds depth to the flavours. Perfect for special occasions, Ilish Polao offers a rich and indulgent Hilsa experience unlike any other.
Firstly, you need to rub the hilsa pieces with salt and turmeric, then shallow fry. In the same pan, sauté onion paste with some salt, add ¼ cup yoghurt and Kashmiri red chilli powder, and fry until oil separates. You need to add some chillies and the hilsa pieces, cover, and cook until the gravy thickens. Prepare small-grain rice with cardamom, bay leaf, cinnamon, and salt, adding a teaspoon of ghee to the water. Once the rice is done, strain the water. In a deep pan, layer rice, hilsa gravy, fried onions, and chillies, repeating the layers. Adding ghee on top, covering, and cooking on low heat for 5-8 minutes makes this dish a bit more aromatic. This luxurious dish is perfect for special occasions.
Image Credit: Samita Halder
6. Haat Dhoa Ilish
Haat Dhoa Ilish is a unique preparation that highlights the simplicity and earthy flavours of hilsa, as Samita Halder shares. This dish, unlike more complex hilsa recipes, uses minimal ingredients and a straightforward cooking method, allowing the natural taste of the fish to stand out. The name "Haat Dhoa" translates to "hand-washed," referring to the technique of mixing spices by hand, which adds a rustic charm to this traditional Bengali delicacy.
Making haat dhoya ilish starts with grinding raw turmeric, a little cumin, and green chillies with mustard oil to create a paste. Rub this paste thoroughly onto the hilsa pieces, ensuring they are well-coated. Sprinkle salt over the fish. Pour water over your palm, which is covered with the remaining spice paste, letting it drip onto the fish. This technique infuses the fish with subtle flavours. Cover the pan and cook on a low flame for 10–15 minutes. The dish's simplicity and the use of hand-ground spices make it a special addition to any Bengali meal.
7. Dudh Man Kochu Pata Diye Ilish Bhapa
Doodhman Kochu Pata Ilish is a unique Bengali delicacy that combines the rich flavours of hilsa with the earthy taste of colocasia leaves. This dish is different from regular hilsa preparations due to its innovative use of leafy wraps and steaming technique, which locks in the moisture and enhances the flavour profile of the fish.
Start by marinating the hilsa fish with mustard-green chilli paste, salt, and turmeric. Add a generous amount of mustard oil and mix in the chopped colocasia leaves and whole green chillies, ensuring the fish is well-coated with the marinade. Take a whole colocasia leaf, rub mustard oil on the inner surface, and place a piece of marinated fish along with some marinade. Fold the leaf from each side to create a parcel and secure it with a thread or toothpick. Place these parcels in a tiffin box, close the lid, and put the box inside a pressure cooker with water. Cook on a simmer for about 10 minutes. This method of cooking in parcels preserves the moisture and infuses the fish with the flavours of mustard and colocasia, making it a special and distinctive dish.
These lesser-known traditional Hilsa dishes offer a glimpse into the rich culinary heritage of Bengal. Each recipe, with its unique flavours and cooking techniques, deserves a place in every Bengali household. Exploring these dishes is a journey through the diverse and vibrant food culture of Bengal, celebrating the beloved hilsa fish in all its glory.
