Yasmin's Ilish Koromcha Curry

    45 mins

    Ilish is the national fish of Bangladesh that is widely found during the rainy season. This curry is sweet, sour and spicy, and is quite easy to make. It can be eaten with pulao or plain white rice.


    Dhaka, Bangladesh
    1 person made this

    Serves: 8 

    • 8 long pieces of Ilish Mach ( Hilsa Fish)
    • salt as needed
    • 4 tablespoon of vegetable oil
    • 2 tablepoon of onion paste
    • 8-10 green chillies ( as preferred)
    • 1/2 teaspoon of turmeric powder
    • just a pinch of red chilli powder
    • 1 teaspoon of garlic-ginger paste
    • water as needed
    • 1/2 cup sliced raw koromcha
    • khejurer gur (palm date jaggery)-as preffered for sweetness

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Cover the washed fish pieces with some salt. Heat oil in a pan and fry the fish pieces slightly. Pick the fish pieces out and set aside.
    2. Now add onion paste and fry in same hot oil for a bit. Add green chillies, salt, turmeric and red chilli powder powder, ginger and garlic paste and one cup water. Stir until the oil starts to simmer on top.
    3. Add sliced koromcha to the curry and cook until the koromcha softens. Add the fish pieces and add another cup or two of water. Lower the heat and put lid on until the koromcha has boiled, the water has dried into a light gravy.
    4. Pour the palm date jaggery ( khejur er gur) and stir well.
    5. Serve with plain white rice or pulao.


    Add the palm date jaggery only when the koromcha has been cooked, or else it will become sticky.


    The dish is not supposed to be watery, but slightly gravy.


    The amount of palm date jaggery used varies from person to person as it depends on how sweet one wants the dish to be.

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