Mustard-Coconut Stewed Hilsa Fish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Bengali dish featuring tender fish simmered in a fragrant mustard and coconut sauce, with subtle spice notes. This indian ready in about 40 minutes pairs Hilsa fish fillets, Mustard paste, Coconut milk 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.

★ 4.1 (11 ratings) Prep: 20 min Cook: 20 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the Hilsa fish fillets dry with paper towels and season with 1/2 tsp turmeric powder and 1/2 tsp salt. Set aside.
  2. Step 2: Heat 2 tbsp cooking oil in a large skillet over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until aromatic.
  3. Step 3: Add 1 medium chopped onion, 2 minced garlic cloves, 1 tbsp grated ginger, and 2 chopped green chilies to the skillet, sautéing until the onion is golden brown (about 5 minutes).
  4. Step 4: Stir in 3 tbsp mustard paste and cook for 2 minutes, then add 1 tsp coriander powder and 1/2 cup water, stirring to combine into a smooth sauce.
  5. Step 5: Place the seasoned Hilsa fish fillets in the skillet, then pour 1 cup coconut milk over them. Bring to a gentle simmer and cook uncovered for 15 minutes, turning the fish once halfway.
  6. Step 6: Stir in 2 tbsp chopped cilantro and cook for 1 more minute until flavors meld. Remove from heat.

Frequently asked questions

How long does Mustard-Coconut Stewed Hilsa Fish take to make?

Total time is about 40 minutes (20 min prep + 20 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-Coconut Stewed 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 fillets from drying out.

Can I substitute ingredients in Mustard-Coconut Stewed 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-Coconut Stewed 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-Coconut Stewed 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.

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