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 is made in the same process as Ilish Koromcha, but has a distinct tamarind taste.
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.