Mustard-Marinated Hilsa Fish in Coconut Curry
A fragrant curry featuring hilsa fish marinated in mustard and simmered in creamy coconut milk, with aromatic spices and fresh herbs. This asian-inspired 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.
Ingredients
- 1.5 lbs Hilsa fish fillets
- 3 tbsp Mustard paste
- 1 can (13.5 oz) Coconut milk
- 1 medium Onion
- 1 tbsp minced Ginger
- 1 tbsp minced Garlic
- 2 sliced Green chilies
- 1 tsp Turmeric powder
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 2 tbsp Vegetable oil
- 2 tbsp chopped Cilantro
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Simmer sauce 3-4 minutes until thickened, then pour over fish. Garnish with 2 tbsp chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
