Ilish maacher sukto (Hilsha fish curry with vegetables in mustard paste)

Sukto Recipe

Recipe Category
Non Veg, Lunch/Dinner
Easy to make at home
Ingredients Availability
Look for hilsha fish
Time to Prepare
30 min
This preparation Serves
4-5 person

In this rainy season the Bengal fish market  is mostly used to fill  with hilsha from Bangladesh. Padma river’s hilsha fish is just awesome. They are huge in size and tastes great.

Today I will share a typical bengali hilsha recipe with mustard sauce. Offcourse no doubt, bengalis just love mustard. Lets explore the ilish maacher sukto recipe. Sukto is a recipe where we can explore mixture of vegetables. So here I have prepared a fish curry with couple of vegetables.

You can also find out my earlier hilsha fish recipes here:

What do you need to make Sukto

5-6 piece hilsha fish 
1 potato cut in cube shape
Few cubes of pumpkin
1/4 th cup of milk
2 green chili slit from middle
1/2 tsp turmeric powder
1 tsp jeera powder
4 tbsp mustard oil
1 tsp ginger paste
2 tsp mustard paste(You can purchase mustard powder from market and make a paste)
1 tsp desi ghee
1 tsp Panch Phoron (mixture of raw jeera,methi seeds, kala jeera, mustard seeds & sauf)
1/4 tsp sugar
1 dry chili
Salt as per taste

How to make Sukto

Heat oil in a pan. By the time marinate the fish pieces with salt & turmeric powder.
Fry the fish pieces carefully. Hilsha fish is soft, so be careful while frying.
While frying them, hilsha fish will remove its oil. So we have to pour oil thinking about the for whole recipe.
Drain the fish pieces.
Now add panch phoron & dry chilli.
Add the vegetables, salt & little turmeric powder. Add green chillis too.
After the vegetables are fried for 10-15 min, add ginger paste and otehr spices.
Mix them all together and add enogh water to make gravy.
Add the milk, sugar and mustard paste. Mix them well.
Add the fried fish pieces one by one.
Cover the pan and cook for next 5-6 min.
Add ghee & make the gravy thick.
Serve hot with steamed rice.

Enjoy this rainy season. Lot more hilsha recipes to come.
Just keep a track .


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