Mustard Seed Crusted Hilsa Fish with Coconut Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Bangladeshi dish featuring tender hilsa fish coated in toasted mustard seeds and simmered in a creamy coconut curry. This asian-inspired seafood ready in about 35 minutes pairs (6 oz each) Hilsa fish fillets, Mustard seeds, finely grated Fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

★ 4.5 (14 ratings) Prep: 15 min Cook: 20 min Serves 2 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat the hilsa fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/2 tsp turmeric.
  2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 1 tsp mustard seeds and cook for 30 seconds until they pop, then add 1 tbsp grated ginger and 2 minced garlic cloves, sautéing for 1 minute until fragrant.
  3. Step 3: Place the seasoned hilsa fillets in the skillet, skin-side down, and cook for 3-4 minutes per side until golden and flakes easily with a fork.
  4. Step 4: Pour 1/2 cup coconut milk into the skillet and bring to a gentle simmer, then reduce heat to low and cook for 5 minutes to allow flavors to meld.
  5. Step 5: Stir in 2 tbsp chopped cilantro and serve immediately with lime wedges.

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Frequently asked questions

How long does Mustard Seed Crusted Hilsa Fish with Coconut Curry take to make?

Total time is about 35 minutes (15 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 Seed Crusted Hilsa Fish with 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 mustard seeds from drying out.

Can I substitute ingredients in Mustard Seed Crusted Hilsa Fish with 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 Seed Crusted Hilsa Fish with Coconut Curry for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Seed Crusted Hilsa Fish with Coconut Curry?

Asian seafood 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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