Smoked Hilsa in Coconut Mustard Gravy Recipe

Yield: Serves 4

Total time: 1 hour


  • Hilsa fish 4 pieces
  • Black Mustard paste
  • Curd 1 cup
  • Coconut milk 1 cup
  • Poppy Seed paste 2 tablespoon
  • Salt to taste
  • Turmeric powder 1 Tsp
  • Green Chili 4
  • Red Chili Powder ½ Tsp
  • Mustard Oil 6 tablespoon
  • Hot charcoal


  • Rub fish pieces with ½ teaspoon salt and ½ teaspoon turmeric powder and leave those for 10 minutes.
  • Mix the mustard paste, curd, coconut milk, poppy seed, salt, slit green chillies, red chilli powder and 4 tablespoon of mustard oil to prepare the marinade.
  • Smoke the raw fish by keeping a hot charcoal in its vessel and pouring 2 tablespoons of mustard oil over it. Cover the vessel and smoke for 15 minutes.
  • Cover the fish in the marinade and let it sit for 1 hour.
  • Take a Microwave safe dish, add the marinated fish, a cup of water and Cook in High Temperature for 5 minutes and then in 40% temperature for around 25 minutes.
  • After it is cooked, serve with steamed rice.

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