Kochur Chora Ilish Mach er Torkari (Yam and Hilsa curry)

    What is Bengali cuisine with yam and hilsa? It is quite difficult to imagine Bengali cuisine like that. This is very delicious and one of the highlights of Bengali cuisine. Serve with plain white rice.


    Dhaka, Bangladesh
    1 person made this


    • 1/2 kg of kochur mukhi ( yam), peeled and cut into slices
    • 4-5 ilish fish slices ( Hilsa)
    • 1 tablespoon of soybean oil
    • 1/2 teaspoon of garlic paste
    • 1 tablespoon of onion paste
    • 1/2 teaspoon of ginger paste
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of red chili powder
    • 1/2 teaspoon of coriander powder
    • salt as needed
    • water as needed
    • 4-5 green chilies
    • 1 tablespoon of chopped coriander leaves


    1. Wash the yam slices. Also wash the fish pieces. Drain the water out.
    2. Heat a pan with oil. Add the garlic, onion and ginger pastes, turmeric, red chili and coriander powders and salt. Stir and pour in 1 cup of water.
    3. Cook until the water dries up and a thick gravy forms, with the oil floating on top.
    4. Add the fish slices and fry just for a bit by reversing the sides. Take out the fish pieces and transfer on to a bowl.
    5. Now add the yam slices to the pan with the ingredients. Pour in 2 cups of water and cook until the water dries up and the oil starts to simmer on top.
    6. Add the fish pieces to make a layer and cook for 10-15 min on low heat with the lid on.
    7. Sprinkle the green chilies and coriander leaves. Simmer for 5 more minutes.
    8. Serve.

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