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Top 6 Bengali Ilish Recipes with Authentic Taste

July 8, 2025
Sumita
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West Bengal is located in the eastern part of India. It is regarded as a city of Art. It is famous for various activities. Food is one of the main ones among them. There are many types of traditional dishes are available in West Bengal and Hilsa fish is one of the most famous traditional dish among them. Ilish fish is also called Hilsa fish. It is a sea fish and It is the queen of fishes. Ilish is a highly prized fish in West Bengal.

Various types of dishes can be prepared with Hilsa fish such as:

  • Shorshe Ilish
  • Bhapa Ilish
  • Ilish Paturi
  • Ilish Macher Jhol
  • Ilish Mach Bhaja
  • Doi Ilish

1. Shorshe Ilish :

Shorshe Ilish is a classic Bengali recipe. It is made mustard paste, green chillies and mustard oil. Here is some simple recipe for Shorshe Ilish.

  1. Wash the fish pieces and apply salt and turmeric powder. Keep aside for 10 minutes.
  2. Make a paste using mustard seeds, green chillies, onion and garlic.
  3. Heat mustard oil in a pan and lightly fry the fish pieces.
  4. In the same oil add the paste and cook well.
  5. Add a little water and mix properly.
  6. Add the fried fish and salt as needed.
  7. Let it boil for 10 minutes.
  8. Serve hot with plain rice.
Shorshe Ilish- Bengali Ilish Recipes with Authentic Taste

2. Bhapa Ilish:

Bhapa Ilish is a special dish of Bengali food culture. In this dish the fish is marinated with spices and cooked by steaming.

  1. Make a smooth paste of mustard and poppy seeds.
  2. Mix turmeric, salt and mustard oil into the paste.
  3. Marinate the Ilish fish pieces with this paste and keep it for 10 minutes.
  4. Then steam it for 15 minutes until cooked.

3. Ilish Paturi:

It is a very tasty and special dish. Where pieces of Hilsa fish are mixed with light spices and steamed using a leaf. It tastes very delicious when eaten with hot rice. Here is some simple recipe for Ilish Paturi.

  1. Grind mustard seeds, poppy seeds and green chilies with a little water to make a paste.
  2. Mixed turmeric powder, salt and mustard oil into this paste.
  3. Take the cleaned fish pieces and marinate them in this paste. Keep it for 15 minutes.
  4. Place each fish piece on a banana leaf and wrap it properly.
  5. Steam these wrapped fish (paturi) on a hot pan or in a steamer then covering with a lid for 15-20 minutes.

4. Ilish Macher Jhol:

It is also a famous traditional curry from West Bengal. This dish is mainly made with Hilsa fish, Potato and Spices.

  1. Wash the fish pieces well and rub salt and turmeric powder on them. Keep aside for 10 minutes.
  2. Heat mustard oil in a pan and fry the fish pieces.
  3. In the same oil fry the chopped potatoes.
  4. Then add a little more oil and fry crushed onion and garlic until golden brown.
  5. Now add chopped tomato, a little turmeric powder and salt as per teste. Cook and mix well.
  6. Add the fried potatoes and cook for 2 minutes.
  7. Add water as needed to make a proper curry (not too thick or thin).
  8. Once it starts boiling, add the fried fish pieces and cook for 5-6 minutes.

5. Ilish Mach Bhaja:

Ilish mach bhaja is a simple dish but very tasty. Which is specially famous in West Bengal. It is mainly made by frying Ilish fish with turmeric powder, salt and mustard oil. Serve it hot plain rice and dal. It tastes very delicious.

  1. Wash the Ilish fish pieces properly with clean water.
  2. Apply turmeric powder and salt to the fish and keep it for 10 minutes.
  3. Heat mustard oil in a frying pan.
  4. Once the oil is hot add the fish pieces one by one. Fry each slowly until they turn golden brown.
  5. After frying place the fish on tissue paper or a paper towel to soak extra oil.

6. Doi Ilish:

Doi Ilish is a famous traditinal fish curry. It is made using curd. It is perfect for lunch.

  1. Wash the fish pieces well and rub with salt and turmeric powder then keep aside for 10 minutes.
  2. Beat the curd well then mix the onion paste, garlic paste, salt and turmeric powder into it. This becomes your masala.
  3. Heat mustard oil in a pan then fry the fish pieces(do not deep fry).
  4. In the same oil add dry red chili and green chilies. Then add the curd mixture. Cook on medium flame until oil separates from the masala.
  5. Now place the fried fish pieces into the masala. Mix the fish does not break.
  6. Cover the pan and cook on low flame for 8-10 minutes the fish absorbs all the flavors.

Conclusion

The traditional food culture of West Bengal is unique. The dishes here are a perfect mix of simplicity, taste, and nutrition. Hilsa is known as the Queen of Fish because of its soft flesh and delicious taste. It lives in both river and sea. The fish is full of healthy oil and it is good for the heart. It has many small bones so it needs to be eaten carefully. Traditional dishes are not only delicious but also a deep part of the lifestyle of Bengali people.

You might like to explore Bengali fish curry