Mustard-Marinated Hilsa Fish in Coconut Curry

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

A fragrant curry featuring hilsa fish marinated in mustard and simmered in creamy coconut milk, with aromatic spices and fresh herbs. This asian ready in about 45 minutes pairs Hilsa fish fillets, Mustard paste, (13.5 oz) 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.

Prep: 25 min Cook: 20 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs hilsa fish fillets dry with paper towels. In a small bowl, mix 3 tbsp mustard paste, 1 tsp turmeric powder, and 1/2 tsp salt. Rub evenly over both sides of the fish and let marinate 20 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium chopped onion, 1 tbsp minced ginger, 1 tbsp minced garlic, and 2 sliced green chilies. Sauté 5-7 minutes until onion is golden and fragrant.
  3. Step 3: Add 1 tsp cumin seeds and 1 tsp coriander powder to the skillet, stirring 30 seconds until aromatic. Pour in 1 can (13.5 oz) coconut milk and bring to a gentle simmer.
  4. Step 4: Add marinated hilsa fish to the skillet, turning once to coat. Simmer uncovered 12-15 minutes until fish flakes easily with a fork. Remove fish to a platter.
  5. Step 5: Simmer sauce 3-4 minutes until thickened, then pour over fish. Garnish with 2 tbsp chopped cilantro.

Frequently asked questions

How long does Mustard-Marinated Hilsa Fish in Coconut Curry take to make?

Total time is about 45 minutes (25 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-Marinated Hilsa Fish in Coconut Curry?

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-Marinated Hilsa Fish in Coconut Curry?

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-Marinated Hilsa Fish in Coconut Curry 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-Marinated Hilsa Fish in Coconut Curry?

Asian asian 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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