Smoked Hilsa Fish Recipe – Traditional Bengali Delicacy

🍽️ Smoked Hilsa Fish Recipe – Traditional Bengali Delicacy

Smoked Hilsa Fish, known as “Bhapa Ilish” or “Dhumrogondhi Ilish”, is an aromatic, traditional Bengali dish that highlights the rich flavor and tenderness of the prized Hilsa (Ilish) fish. Perfectly smoked to a delightful golden hue, this delicacy is beloved by seafood enthusiasts, especially during monsoon festivities.

🛒 Ingredients

• 🐟 Fresh Hilsa Fish (Ilish) – 6 pieces (cut into steaks)
• 🥥 Mustard Oil – 4 tablespoons
• 🧄 Garlic Paste – 2 teaspoons
• 🧅 Onion Paste – 2 tablespoons
• 🌶️ Green Chili – 4 to 6 pieces (slit lengthwise)
• 🍋 Lemon Juice – 1 tablespoon
• 🌿 Fresh Coriander Leaves – for garnishing
• 🧂 Salt – as per taste
• 🌱 Turmeric Powder – 1 teaspoon
• 🍃 Banana Leaf or Aluminum Foil – for wrapping
• 🍚 Cooked Rice – for serving (optional)
• 🪵 Wood Chips or Charcoal – for smoking

👩‍🍳 Cooking Process

Step 1️⃣ – Preparation & Marination

• Clean and wash the Hilsa fish pieces thoroughly. Drain excess water.
• In a bowl, prepare a marinade by mixing mustard oil, garlic paste, onion paste, turmeric powder, lemon juice, salt, and slit green chilies.
• Gently coat each fish piece in the marinade and let them marinate for at least 30 minutes to 1 hour.

Step 2️⃣ – Wrapping

• Carefully wrap each marinated fish piece individually in banana leaves or aluminum foil to seal in flavors and moisture.

Step 3️⃣ – Smoking the Fish

• Prepare your smoking setup by igniting wood chips or charcoal in a smoker or deep-bottomed pan with a lid.
• Once smoke starts emerging, place a wire rack above it, ensuring the fish packets are arranged on it without direct contact with fire.
• Cover tightly with a lid, allowing the fish to smoke gently for about 20 to 25 minutes over low heat. This process infuses a smoky aroma into the fish.

Step 4️⃣ – Final Garnishing & Serving

• Carefully remove the smoked fish packets from the smoker. Unwrap them gently.
• Drizzle lightly with mustard oil, garnish generously with fresh coriander leaves and extra green chilies.
• Serve hot alongside steaming basmati rice or enjoy as a flavorful appetizer.

🍽️ Serving Suggestion

• Serve Smoked Hilsa with steaming rice, accompanied by lemon wedges, onion slices, and a spoonful of mustard sauce (Kasundi).

📝 Cooking Tips

• Choose fresh Hilsa for the best taste and texture.
• Maintain a low flame throughout the smoking process to avoid burning.
• Banana leaves add authentic flavor and aroma; aluminum foil works well as an alternative.

📌 Footnote:

This recipe celebrates the rich culinary heritage of Bengal and is often highlighted during the annual Sundarban Hilsa Festival (Sundarban Ilish Utsav), a vibrant event showcasing local traditions, culture, and mouth-watering Hilsa dishes from the Sundarbans region.

🌐 Reference and Credit:

• Sundarban Hilsa Festival 2025 – SundarbanTravel.com