Ilish Macher Kalia – Rich Hilsa Curry

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🍽️ Ilish Macher Kalia – Rich Hilsa Curry

“Ilish Macher Kalia” is a rich, aromatic Bengali delicacy made from the celebrated Hilsa fish (Ilish). Known for its exquisite flavor and delicate texture, this curry captures the essence of Bengali culinary traditions, especially cherished during festive occasions.

📝 Ingredients

🐟 Hilsa Fish (Ilish) – 6-8 pieces
🥔 Potatoes – 2 medium, peeled and quartered
🧅 Onion Paste – 3 tablespoons
🍅 Tomato Puree – 2 tablespoons
🧄 Garlic Paste – 1 teaspoon
🫚 Ginger Paste – 1 tablespoon
🌶️ Green Chillies – 3-4 (slit)
🍃 Bay Leaf – 1
🌶️ Red Chili Powder – 1 teaspoon
🌾 Turmeric Powder – 1 teaspoon
🌿 Cumin Powder – 1 teaspoon
🌿 Coriander Powder – 1 teaspoon
🧂 Salt – to taste
🍭 Sugar – ½ teaspoon
🍲 Garam Masala Powder – ½ teaspoon
🌱 Fresh Coriander Leaves – for garnishing
🍋 Mustard Oil – ½ cup
💧 Warm Water – as required

🍳 Cooking Process

🟢 Step 1 – Preparation

Clean Hilsa fish pieces thoroughly.
Marinate with turmeric and salt for about 15 minutes.

🔥 Step 2 – Frying Hilsa Fish & Potatoes

Heat mustard oil in a pan until smoky, then reduce heat slightly.
Fry Hilsa fish pieces lightly until golden. Remove and set aside.
Fry potato quarters in the same oil until lightly browned. Keep aside.

🍲 Step 3 – Making the Curry Base

In the same oil, add bay leaf, followed by onion paste. Cook until golden brown.
Add ginger and garlic paste. Cook until aromatic.
Stir in tomato puree, cumin, coriander powder, turmeric, red chili powder, and salt. Cook until oil separates from spices (about 6-7 minutes).

🥘 Step 4 – Simmering the Curry

Add fried potatoes and sauté gently for 2-3 minutes.
Pour warm water into the pan, adjusting consistency according to your preference.
Cover and simmer on medium heat until potatoes are cooked through.

🐟 Step 5 – Finishing Touches

Gently place the fried Hilsa pieces into the gravy.
Add slit green chillies, sugar, and sprinkle garam masala powder.
Simmer gently for another 5 minutes. Avoid excessive stirring to keep fish intact.

🌿 Step 6 – Garnishing and Serving

Turn off heat, garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, pulao, or traditional Bengali bread.

✨ Serving Suggestion

Pair this delightful Hilsa curry with steaming hot rice or Bengali basanti pulao to enjoy the authentic flavors.

📌 Note:

Hilsa fish is renowned for its delicate texture, so handle gently while cooking. Mustard oil is recommended to maintain traditional Bengali flavors.

🔖 Reference & Credit:

This recipe celebrates the renowned Sundarban Hilsa festival (also locally known as the Sundarban ilish utsav), a festival honoring the cultural heritage and culinary excellence of the Sundarbans.

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