Скачать или смотреть পুই শাক দিয়ে ইলিশ মাছ রান্না "Hilsa Fish Curry with Malabar Spinach"

Hilsa Fish Curry with Malabar Spinach (পুই শাক দিয়ে ইলিশ মাছ)

Cuisine: Bengali Traditional
Suitable For: Lunch or Dinner
Serving: 4–5 people

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🐟 Ingredients:

Hilsa fish (Ilish) – 5–6 pieces (about 1 kg)
Malabar spinach (Pui shak) – 500 g, washed and cut
Mustard oil – ½ cup
Onion – 1 large, sliced
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Green chili – 4–5 pcs (as preferred)
Turmeric powder – 1 tsp
Red chili powder – ½ tsp
Salt – to taste
Water – 1 cup

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🍳 Instructions:

1. Prepare the Hilsa:
Wash and pat dry the fish pieces. Rub with a little salt and turmeric. Lightly fry them in hot mustard oil just for 1–2 minutes each side. Remove and set aside.

2. Cook the Malabar Spinach:
In the same pan, add some more mustard oil if needed.
Add sliced onion, garlic paste, and ginger paste. Sauté until golden.

3. Add the spices:
Mix turmeric, red chili powder, and a pinch of salt. Stir well and cook for a minute.

4. Add the Malabar Spinach:
Add chopped Pui shak and stir until the leaves shrink and release water.

5. Combine with fish:
Add 1 cup of water and bring to a gentle boil.
Carefully place the fried Hilsa pieces into the curry.
Add green chilies and cover for 5–7 minutes on low flame.

6. Final touch:
When the oil rises on top and the curry thickens slightly, turn off the heat.

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🍽️ Serving Suggestion:

Serve hot with steamed white rice.
It’s a classic Bengali comfort dish with a natural, earthy flavor and the aroma of mustard oil and fresh greens.


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