Mustard-Glazed Hilsa Fish with Coconut Rice

By · Reviewed by AislePrompt Editorial · ·

Fragrant hilsa fish simmered in a tangy mustard and tamarind sauce, served atop creamy coconut rice for a classic Bengal experience. This indian ready in about 70 minutes pairs fillets, 6 oz each 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

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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Frequently asked questions

How long does Mustard-Glazed Hilsa Fish with Coconut Rice take to make?

Total time is about 70 minutes (30 min prep + 40 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-Glazed Hilsa Fish with Coconut Rice?

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 fillets, 6 oz each hilsa fish from drying out.

Can I substitute ingredients in Mustard-Glazed Hilsa Fish with Coconut Rice?

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-Glazed Hilsa Fish with Coconut Rice 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-Glazed Hilsa Fish with Coconut Rice?

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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