Mustard Oil-Simmered Hilsa with Spiced Potatoes
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 ready in about 45 minutes pairs mustard oil, large (150g), finely chopped onion, grated ginger 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
Instructions
- Step 1: Heat mustard oil in a deep skillet over medium-low heat until it shimmers but doesn't smoke (about 2-3 minutes).
- Step 2: Add cumin seeds and cook for 15 seconds until fragrant, then add chopped onion and sauté for 5 minutes until golden brown.
- Step 3: Stir in grated ginger and minced garlic, cooking for 1 minute until aromatic.
- Step 4: Add turmeric powder, green chilies, and cubed potatoes; stir to coat evenly and cook for 2 minutes.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mustard Oil-Simmered Hilsa with Spiced Potatoes take to make?
Total time is about 45 minutes (20 min prep + 25 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 Oil-Simmered Hilsa with Spiced Potatoes?
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 mustard oil from drying out.
Can I substitute ingredients in Mustard Oil-Simmered Hilsa with Spiced Potatoes?
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 Oil-Simmered Hilsa with Spiced Potatoes 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 Oil-Simmered Hilsa with Spiced Potatoes?
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.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
