Smoked Hilsa

    Hilsa is very popular fish in Bengal. Although it is full of fish bones people love this fish for its distinct flavor. Smoked Hilsa is such a recipe in which fish bones literally get melted and people can easily enjoy the fish.

    Barisal, Bangladesh
    6 people made this


    • 1 Medium sized Hilsa cut into total 2 pieces ( one piece includes head and the other tail)
    • 1/2 cup finely chopped onions
    • 1/4 tsp turmeric powder
    • 1/2 tsp chili powder
    • Salt to taste
    • Oil 1/2 cup
    • 2-3 Green pepper slit
    • 3/4 cup water


    1. Scale the fish well.
    2. Have a small cut parallel to the head and pull out all innards without deforming the fish.
    3. Wash inside and outside of the fish thoroughly under continuous flow of water. Repeat this 2 to 3 times.
    4. Marinate with 1/2 of your estimated salt.
    5. By this time, heat oil in a skillet. Add onions and saute until softens and release fragrance.
    6. Add turmeric powder and chili powder with 2 tbsp water. Turn of the heat after two minutes and let the cooked masala cool.
    7. Blend the cool masala into fine paste. Now mix the masala and the fish well. Put some masala inside the fish too.
    8. Place the fish and rest of the masala in a pressure cooker. Add 3/4 cup water. Close lid and turn on high heat.
    9. Count up to 4 whistles. Then set the heat of your burner to as lowest as possible. Let it remain for 45 minutes to 1 hour at this heat. After that allow natural pressure release. Serve with steamed rice.


    The most tricky part of this recipe is the end part. Once pressure of the cooker released, take out the fish with great care. Remember the fish is already overcooked. Enjoy your Smoked Hilsa.

    See it on my blog

    My Cooking Diary/আমার রান্না ভাবনা

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