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Khoka Ilish Fish Recipe: A Delicious Bengali Delicacy

In Bengali cuisine, the khoka ilish fish recipe holds a special place as one of the most delectable and cherished dishes.

The rich blend of flavors, from the marinated fish to the aromatic spices, makes this recipe a true gastronomic delight.

If you want to impress your guests or simply indulge in an authentic Bengali dish, the khoka ilish fish recipe is a perfect choice.

Cooking ilish fish is a cherished tradition in many Bengali households, and the khoka ilish fish recipe stands out as a delightful variation.

Khoka ilish, which refers to the smaller, younger hilsa fish, is renowned for its tender and flavorful meat.

Whether you’re preparing a classic ilish maach or venturing into a new ilish maach recipe, the distinctive taste of this fish is sure to impress.

One of the most beloved ways to enjoy ilish is through the ilish bhapa recipe.

This method of steaming the fish with mustard paste, green chilies, and a drizzle of mustard oil captures the essence of Bengali cuisine.

Known as shorshe ilish, this dish is a staple in many homes, celebrated for its simplicity and robust flavors.

For those new to cooking ilish, starting with a traditional ilish bhapa or shorshe ilish recipe can be a rewarding experience.

The rich, aromatic spices perfectly complement the delicate, buttery texture of the fish, making it a favorite for both everyday meals and special occasions.

Whether you are an experienced cook or just exploring the world of Bengali cuisine, ilish recipes offer a delicious and authentic culinary adventure.

Table of Contents

RECIPE CARD

khoka ilish fish recipe|ilish bhapa|ilish fish| shorshe ilish

payal debnath

In Bengali cuisine, the khoka ilish fish recipe holds a special place as one of the most delectable and cherished dishes. The rich blend of flavors, from the marinated fish to the aromatic spices, makes this recipe a true gastronomic delight

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine bengali, Indian

Servings 6 people

Calories 100 kcal

Ingredients

500 gram khoka ilish (hilsa) fish
2 tbsp mustard seeds
1 tbsp raw cumin seeds (geera)
1 inch ginger
1/2 tbsp ajwain (carom seeds)
6 cloves garlic
1 big onion
4 green chilies
5 dry chilies
2 bay leaf
1 tbsp kalonji seeds
1/2 cup Mustard oil
1 tbsp turmeric powder (haldi)
Salt to taste
2 tomatoes
Dhaniya (coriander) leaves

Instructions

Step 1: Preparing the Fish
Begin by cleaning the khoka ilish fish thoroughly under running water until it is clean and free from any impurities.Sprinkle some salt and turmeric powder over the fish and gently rub it all over. Set the marinated fish aside.
Step 2: Making the Masala Paste
Take 2 tablespoons of mustard seeds and wash them before use.In a grinder, combine the washed mustard seeds, raw cumin seeds, ginger, ajwain, garlic, and dry chilies. Add a pinch of salt and grind all the ingredients together until you get a fine paste.Mix this masala paste with the marinated fish along with an additional teaspoon of turmeric powder and salt to taste. Ensure the fish is coated evenly with the masala.
Step 3: Cooking the Dish
In a cooking pan, heat some mustard oil over medium heat.
Add a bay leaf, a dry chili, and a teaspoon of kalonji seeds to the heated oil.
Next, add the chopped onions and fry them until they turn golden brown.
Add the tomatoes and fry them for a minute until they soften.
Carefully place the marinated fish in the pan and add the green chilies.
Add a small amount of water (not too much) to create some gravy, but do not stir the fish.Cover the pan and allow the fish to cook on low heat for about 7 to 10 minutes, ensuring the flavors are infused perfectly.
Finally, add the chopped coriander leaves to garnish the dish.

Pro Tips for the Perfect Khoka Ilish Fish Recipe

For an alternative twist, you can also fry the fish before marinating and cooking it. This adds a delightful crispy texture to the dish.
Cooking the fish on high heat may cause the masalas to burn, so it's best to cook it on low heat.
Marination is a crucial step to enhance the flavors. Make sure to marinate the fish for the best taste experience.
While making the masala paste, adding a pinch of salt ensures that the masala does not turn bitter during cooking.
Use a moderate amount of ginger (around 1 inch or 1/2 inch) to avoid the dish from tasting bitter.
Avoid overcooking the fish; 7 minutes is an ideal time to achieve the perfect balance of tenderness and flavor.
Similarly, take care not to overcook the tomatoes. Cooking them for about a minute is sufficient.

Notes

The calorie content of khoka ilish fish per 50g can vary slightly depending on factors such as the cooking method and specific ingredients used in the recipe.

However, on average, 50g of khoka ilish fish contains approximately 90 to 100 calories.

Keyword khoka ilish fish recipe,

Ingredients list of khoka ilish fish recipe

Before we proceed, let’s gather all the essential ingredients to make this flavorful dish:

500g khoka ilish (hilsa) fish
2 tablespoons mustard seeds
1 teaspoon raw cumin seeds (Jeera)
1-inch ginger
1/2 teaspoon ajwain (carom seeds)
6 cloves garlic
1 big onion
4 green chilies
5 dry chilies
1 bay leaf
1 tablespoon kalonji seeds
Mustard oil
1 tablespoon turmeric powder (haldi)
Salt to taste
2 tomatoes
Dhania (coriander) leaves

Step-by-Step Instructions of khoka ilish fish recipe

Step 1: Preparing the Fish

Begin by cleaning the khoka ilish fish thoroughly under running water until it is clean and free from any impurities.
Sprinkle some salt and turmeric powder over the fish and gently rub it all over.
Set the marinated fish aside.

Step 2: Making the Masala Paste

Take 2 tablespoons of mustard seeds and wash them before use.
In a grinder, combine the washed mustard seeds, raw cumin seeds, ginger, ajwain, garlic, 1/2 tablespoon raw geera and dry chilies,1 bay leave.
Add a pinch of salt and grind all the ingredients together until you get a fine paste.

Mix this masala paste with the marinated fish along with an additional teaspoon of turmeric powder and salt to taste.
Ensure the fish is coated evenly with the masala.

Step 3: Cooking the Dish

In a cooking pan, heat some mustard oil over medium heat.
Add a bay leaf, a dry chili, and a teaspoon of kalonji seeds to the heated oil.

Next, add the chopped onions and fry them until they turn golden brown.

Add the tomatoes and fry them for a minute until they soften.

Carefully place the marinated fish in the pan and add the green chilies.

Add a small amount of water (not too much) to create some gravy, add green chillies,do not stir the fish.

Cover the pan and allow the fish to cook on low heat for about 7 to 10 minutes, ensuring the flavors are infused perfectly.

Finally, add the chopped coriander leaves to garnish the dish.

serve hot with rice

Pro Tips for the Perfect Khoka Ilish Fish Recipe

For an alternative twist, you can also fry the fish before marinating and cooking it. This adds a delightful crispy texture to the dish.

Cooking the fish on high heat may cause the masalas to burn, so it’s best to cook it on low heat.
Marination is a crucial step to enhance the flavors. Make sure to marinate the fish for the best taste experience.

While making the masala paste, adding a pinch of salt ensures that the masala does not turn bitter during cooking.

Use a moderate amount of ginger (around 1 inch or 1/2 inch) to avoid the dish from tasting bitter.
Avoid overcooking the fish,7 minutes is an ideal time to achieve the perfect balance of tenderness and flavor.