Mustard Oil-Simmered Hilsa with Spiced Potatoes

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A traditional Bengali fish curry where hilsa (hilsa fish) simmers gently in pungent mustard oil with earthy spices and tender potatoes for a deeply aromatic dish. This Indian recipe, ready in about 45 minutes, pairs hilsa fish, mustard oil, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.2 lb (550g), cleaned and cut into 4 pieces hilsa fish
• 3 tbsp mustard oil
• 2 medium (300g), peeled and cubed 1-inch potatoes
• 1 large (150g), finely chopped onion
• 1.5 tbsp, grated ginger
• 2 cloves, minced garlic
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 2, slit lengthwise green chilies
• 1 cup water
• 1.5 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat mustard oil in a deep skillet over medium-low heat until it shimmers but doesn't smoke (about 2-3 minutes).
2. Step 2: Add cumin seeds and cook for 15 seconds until fragrant, then add chopped onion and sauté for 5 minutes until golden brown.
3. Step 3: Stir in grated ginger and minced garlic, cooking for 1 minute until aromatic.
4. Step 4: Add turmeric powder, green chilies, and cubed potatoes; stir to coat evenly and cook for 2 minutes.
5. Step 5: Place fish pieces on top of potatoes, pour in water, and season with salt. Cover and simmer gently for 20 minutes until fish is tender and potatoes are cooked through.