By Shreya Goswami
July 13, 2023
Monsoon in Bengal is basically known as Hilsa season because this is when the fish variety, locally known as Ilish, is available at its best. Naturally, there are plenty of Ilish dishes that are cooked up in Bengal during monsoon. Here are some of the best that you must try.
The simplest form of Hilsa and the easiest to make with a sprinkling of turmeric and salt, this one is enjoyed with rice as well as khichudi.
Coated with a blend of mustard and coconut, this one calls for the Hilsa to be simple steamed and served with hot rice.
Mildly spiced and packed with the slightly tangy flavour of curd, this Hilsa dish is capable of turning every lunch into a special occasion.
Pungent mustard, green chillies and very little else is needed to make this extraordinary Hilsa gravy dish that’s even served at weddings.
A medley of vegetables like bitter gourd and raw bananas are cooked with mild spices, Hilsa and a light milk broth for this monsoon immunity booster.
Hilsa cooked in a banana-leaf wrapping with a delectable paste of mustard seeds, poppy seeds, curd and green chillies.
Originating in the Barishal district of Bangladesh, this Hilsa curry is flavoured with mustard seeds, coconut, curd and chillies.
Cooked in mustard oil with eggplants or lentil vadi and very little spices, this Hilsa dish is perfect for monsoon warmth.
A fishy pulao that combines the flavours of aromatic Gobindobhog rice, dry fruits, nuts and whole spices, this one is simply regal.
Fried onions, curd and spices form the thick, rich and royal gravy for this Mughlai cuisine-inspired Hilsa dish.
A runny, mildly spiced Hilsa gravy dish that is flavoured with tamarind paste, red chillies and enjoyed with rice.
Also known as Sada Ilish, this Hilsa dish is cooked without any turmeric, tomatoes and heavy spices, leading to the whitish colour.