🍲 Ilish Macher Tok – Sour Hilsa Fish Curry Recipe

🍽️ Ingredients:

• 🐟 Hilsa fish (Ilish) – 500 grams (cut into steak pieces)
• 🥭 Raw Mango – 1 medium-sized, peeled & sliced
• 🧂 Salt – as per taste
• 🌶️ Green chilies – 3-4 slit
• 🥄 Mustard oil – 4 tablespoons
• 🌱 Panch phoron (Bengali five-spice mix) – 1 teaspoon
• 🍯 Sugar – 1 tablespoon (adjust according to taste)
• 🌶️ Turmeric powder – 1 teaspoon
• 💧 Water – 2 cups (approx.)

👩‍🍳 Cooking Process:

Step 1: Marination

• Clean the Hilsa fish pieces thoroughly.
• Marinate the fish steaks with a pinch of turmeric powder and salt.
• Keep aside for about 15 minutes.

Step 2: Frying Fish

• Heat mustard oil in a deep-bottomed pan until it smokes slightly.
• Gently fry the marinated fish steaks for about 2 minutes on each side till golden.
• Remove and keep aside.

Step 3: Preparing Curry Base

• In the same oil, add Panch phoron and allow it to splutter.
• Add sliced raw mango pieces and sauté for 2-3 minutes.
• Mix turmeric powder and salt; cook until the mango pieces soften slightly.

Step 4: Making Sour Curry

• Add water and bring it to boil.
• Add sugar and slit green chilies.
• Let it simmer for 5 minutes, allowing flavors to infuse.

Step 5: Finalizing Dish

• Carefully add fried Hilsa pieces into the curry.
• Cook on low flame for another 5-7 minutes, allowing the fish to absorb the flavors.
• Adjust salt and sweetness as per your preference.

Step 6: Serve

• Turn off heat and allow the curry to rest for a few minutes.
• Serve warm with steamed rice.

📝 Chef’s Special Tips:

• Always fry Hilsa lightly, as over-frying reduces its delicate flavors.
• Adjust the amount of raw mango and sugar according to your desired sourness.

📌 Reference & Credit:
Explore more delicacies and celebrate the rich culinary heritage of Hilsa at the upcoming Sundarban Hilsa festival (Sundarban ilish utsav), a delightful tribute to Bengal’s beloved fish.