Mustard-Braised Hilsa Fish
Tender hilsa fish simmered in a fragrant mustard and spice sauce, served with steamed rice for a classic Bengali meal. This indian-inspired indian ready in about 45 minutes pairs Hilsa fish, Mustard paste, grated Ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs Hilsa fish
- 1/2 cup Mustard paste
- 1 tbsp grated Ginger
- 2 cloves minced Garlic
- 2 finely chopped Green chilies
- 1/2 tsp Turmeric powder
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 1/2 cup finely chopped Tomato
- 1/2 cup Water
- 2 tbsp Ghee
- 1 tsp Salt
- 2 tbsp chopped Cilantro
Instructions
- Step 1: Heat 2 tbsp ghee in a deep skillet over medium heat, add 1 tsp cumin seeds and let sizzle for 10 seconds until fragrant.
- Step 2: Add 1 tbsp grated ginger, 2 minced garlic cloves, and 2 chopped green chilies, sautéing for 1 minute until aromatic.
- Step 3: Stir in 1/2 tsp turmeric, 1 tsp coriander powder, and 1/2 cup chopped tomato, cooking for 3 minutes until tomatoes soften and oil separates.
- Step 4: Add 1/2 cup mustard paste and 1/2 cup water, stirring to combine and bring to a gentle simmer.
- Step 5: Place 4 pieces of hilsa fish in the sauce, ensuring full coverage, season with 1 tsp salt, and simmer for 15 minutes on low heat, turning once, until fish is tender and sauce thickens slightly.
- Step 6: Garnish with 2 tbsp chopped cilantro and serve hot with steamed rice.
Frequently asked questions
How long does Mustard-Braised Hilsa Fish take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mustard-Braised Hilsa Fish?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep hilsa fish from drying out.
Can I substitute ingredients in Mustard-Braised Hilsa Fish?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mustard-Braised Hilsa Fish for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mustard-Braised Hilsa Fish?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My kids devoured this dish! Will make again.
- ★★★★★
Best mustard flavor I've had! Perfect for rice.
- ★★★★★
Loved it with the family! The kids asked for seconds.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
