Logmymeals

This is the most AMAZING Hilsa recipe you will ever find! It’s passed down to me from my mother-in-law and it dissolves all the annoying little bones that you find while eating a hilsa curry! This curry retains all the flavour and provides you will a fail safe way to eat the fish! Try it out and I’m sure you will be amazed!

Family Secret No Bones Hilsa Fish Curry Recipe!

Ingredients:

• 1 pack of hilsa (ilish) fish, about 500g
• 1 pack of hilsa eggs, about 200g
• 2 tbsp mustard seeds
• 8 – 10 thai chilis 
• 2 tsp tumeric powder
• 3 tsp chili powder
• 1 1/2 tsp salt
• 1/4 cup mustard oil
• 1 tsp white vinegar
• 1 shallot (sliced)
• 1/2 cup to 1 cup water

Instructions:

1. Place 4 thai chilis and mustard seeds into a mortar and pestle and grind into a paste.
2. In a bowl, combine the turmeric powder, chili powder, salt, mustard chili paste, mustard oil and white vinegar. Mix until well combined.
3. If your hilsa and hilsa eggs are frozen, defrost them now! (Optional)
4. Rub the paste onto the fish and eggs.
5. Add the fish and eggs into an instant pot.
6. In the bowl that held the sauce, add in the shallots and the remaining green chilis and toss it in the sauce.
7. Add the shallots and green chilis into the pot with fish and eggs.
8. Add in water depending on how thick you would like your curry! (1/2 cup or less for thick, 1 cup for how it’s show in the video!)
9. Cook on the “Pressure Cook” mode for 7 mins on high in the Instant Pot.
10. Once that is complete, change the pressure to low, and cook for 1 hr 20 mins.
11. Wait until the pressure releases naturally, about 20-30 mins.
12. Open the pressure cooker and plate the hilsa fish curry!
13. Enjoy!