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Hilsa (Ilish) is Bangladesh’s national fish and the country’s most iconic dish. This classic steamed hilsa curry is rich, flavorful, and deeply tied to Bengali culture.

Ingredients for Bangladeshi Hilsa Fish Curry (Bhapa Ilish)

(Serves 3–4)

Main Ingredients

• 6 pieces of fresh Hilsa fish (Ilish)

• 3 tbsp mustard paste (yellow or black mustard + water)

• 2 green chilies, slit

• ½ tsp turmeric powder

• ½ tsp red chili powder

• Salt to taste

• 3 tbsp oil 

• 2 tbsp grated coconut (optional but traditional)

• ¼ cup warm water

For Garnish

• Fresh coriander (optional)

• Extra green chilies

How to Make Hilsa Fish Curry (Bhapa Ilish)

1. Prepare the Mustard Mixture

1. Mix mustard paste, turmeric, red chili powder, salt, and warm water.

2. Add grated coconut if using — this makes the curry richer.

2. Marinate the Hilsa

1. Coat fish pieces with the mustard mixture.

2. Add green chilies.

3. Let sit for at least 15–20 minutes.

3. Steam the Fish (Traditional Bengali Method)

1. Place fish and marinade in a heat-safe container.

2. Drizzle ghee or coconut oil on top (no seed oil).

3. Cover the container tightly.

4. Steam for 20–25 minutes on medium heat.

Alternatively:
Cook on very low heat in a covered pan for 15 minutes until the fish is tender and the mustard flavor is infused.

4. Serve

Serve hot with:

• Steamed white rice

• Fresh green chilies

• A squeeze of lime (optional)