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Aum Ilish Recipe: How To Make Hilsa Curry

Posted By: Pooja Gupta

Aum ilish is a famous Bengali dish, which is basically a fish curry made in mustard oil. The fish used in this curry is Hilsa, which is the best and the tastiest of all.

It is quite expensive and especially when Durga Puja is on, there would be more demand for this. So, do try this authentic Bong dish and celebrate the festival of joy. This curry is served with rice.

Aum Ilish Recipe | How To Make Hilsa Curry | Bengali-style Hilsa Curry | Fish Curry Recipe
Prep Time
10 Mins
Cook Time
Total Time
25 Mins

Recipe By: Pooja Gupta

Recipe Type: Main Course

Serves: 2

  • Ilish Machh or Hilsa - 4-5

    Brinjal or Egg Plant (diced) - 1 cup

    Potatoes (peeled and diced) - 1 cup

    Fresh green chillies - 3-4

    Turmeric powder - 1/2 tsp

    Red chilli powder - 1/2 tsp

    Mustard oil - 2 tbsp

    Kalo jeerey or black nigella seeds - 1 tsp

    Salt to taste

Red Rice Kanda Poha
How to Prepare
  • 1. Carefully clean the Hilsa or Ilish pieces, so that the fish eggs don't come detached.

    2. Then, sprinkle some turmeric powder, red chilli powder and salt; and coat well.

    3. Heat some mustard oil and fry these fish pieces lightly and set it aside.

    4. In the residual oil, in which the fish was fried, add some more mustard oil if required.

    5. Then, add the kalo jeerey or black nigella seeds, some turmeric powder, some red chilli powder, potatoes and brinjal dices with some salt.

    6. Sauté for 2 minutes.

    7. Then, add 2 cups of water and cover; and cook for 7-8 minutes.

    8. Finally, add in the fried ilish or hilsa, some slit green chillies and a dash of mustard oil.

    9. Check and fix the salt.

    10. Cover and cook on low heat for 3-4 minutes.

    11. Serve it with some rice and enjoy your meal.

  • 1. You can add raw banana to the aum ilish as well.
Nutritional Information
  • Serving size - 1 piece
  • Calories - 230 cal
  • Fat - 10 g
  • Protein - 23 g
  • Carbohydrates - 12 g
  • Sugar - 4 g
  • Dietary fibre - 3 g
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