Mustard-Glazed Hilsa Fish with Coconut Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fragrant hilsa fish simmered in a tangy mustard and tamarind sauce, served atop creamy coconut rice for a classic Bengal experience. This Indian recipe, ready in about 70 minutes, pairs Hilsa fish, Mustard paste, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Prep: 30 min Cook: 40 min Serves 4 Indian cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1/2 tsp cumin seeds and cook until fragrant, about 30 seconds. Add 2 medium chopped onions and sauté until golden, 5-6 minutes.
  2. Step 2: Stir in 1 inch minced ginger, 3 minced garlic cloves, and 2 sliced green chilies. Cook for 2 minutes until aromatic. Add 3 tbsp mustard paste, 1/2 tsp turmeric, and 1 tbsp tamarind paste; cook for 1 minute until the mixture thickens.
  3. Step 3: Add 4 hilsa fish fillets, 1 cup coconut milk, and 1 tsp salt. Simmer covered for 15 minutes until fish is tender. Meanwhile, cook 1.5 cups rice with 2.5 cups water and 1/4 cup shredded coconut in a rice cooker until fluffy.
  4. Step 4: Remove fish from sauce, keeping the sauce simmering. Place rice on plates, top with fish fillets, and drizzle with the reduced sauce until the liquid coats the back of a spoon.

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