Yasmin's Ilish Bhaturi (Hilsa Bhaturi)

Yasmin's Ilish Bhaturi (Hilsa Bhaturi)


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About this recipe: Ilish Bhaturi is a rich rice dish that is cooked in special occasions, especially during the rainy season when the Hilsa fish is widely available. It is delicious by itself, but can be also eaten with begun (eggplant) or potol (pointed gourd) bhaji and achar ( pickles).

BengaliFoodie Dhaka, Bangladesh

Serves: 8 

  • 8 pieces of Ilish Mach ( Hilsa Fish)
  • Salt as needed
  • 500 g of Ala rice
  • 1 cup of sliced onions
  • 1 teaspoon of ginger paste
  • 1/2 teaspoon garlic paste
  • 1 teaspoon of coriander powder
  • 8-10 green chillies ( as preferred)
  • 4 bay leaves
  • 1 cup mustard oil
  • 1 cup coconut milk
  • 1/2 cup fried golden brown onions ( peyaj beresta)
  • Sliced cucumbers, carrots and lemons for garnishing

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Cover the washed fish pieces with some salt and set aside.
  2. Add washed Ala rice, sliced onions, ginger and garlic pastes, coriander powder, green chillies and bay leaves to a bowl. Mix well and set aside.
  3. Heat mustard oil in a pan and when the oil is hot, add the spice mixed Ala rice. Stir continuously, until the oil starts to simmer on top. Now add around 1/2 liter water, lower the heat and put the lid on.
  4. Stir for a bit every now and then, and when the rice starts to swell, add the fish pieces. Sprinkle the coconut milk all over the rice and fish pieces, mix the fish with the rice very carefully so that the fish pieces do not break. Put the lid back on to the pan on low heat.
  5. Check every now and then if the rice and fish have cooked. When the rice and fish have softened, serve with fried golden brown onions (peyaj beresta).
  6. Garnish also with sliced carrots, lemons and cucumbers.


You can add hot boiling water-this way the rice will be cooked faster.


Carefully lift the fish pieces when being served so that the fish pieces do not break.

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