Description
The purest way to enjoy the national fish, Hilsa. Steaks are coated simply in turmeric and salt, then shallow-fried (Bhaja) in mustard oil until crispy.
Restaurants serving Ilish Bhaja (Fried Hilsa)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Ilish(Hilsa)
- Turmeric
- Salt
- Mustard oil
Instructions
- Cut Ilish into steaks, rub with salt and turmeric.
- Heat mustard oil.
- Shallow-fry until crispy and the fish's own fat renders.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Mackerel or Herring steaks
Pairing
Khichuri
Trivia
Hilsa is the 'King of Fish', extremely fatty. Pouring the leftover 'fish-infused mustard oil' from the frying pan over rice is the true Bengali way.
Eating tips & etiquette
An absolute must-have side for the monsoon staple 'Khichuri' (lentil rice). The fish's intense fat umami pairs perfectly with the rice.
Allergen
Fish