River to Dish: Traditional Hilsa Recipes Enriched with Kachi Ghani Mustard Oil

These traditional Hilsa recipes enriched with Kachi Ghani Mustard Oil bring together the flavours of the river and the expertise of traditional cooking techniques. Hilsa, known as the “King of Fish” in many regions, holds a special place in the culinary traditions of communities residing near rivers. These recipes not only highlight the delicate and distinct taste of Hilsa but also showcase the versatility and nutritional benefits of Kachi Ghani Mustard Oil, known for its rich aroma and healthful properties.

1. Hilsa Bhapa (Steamed Hilsa):


  • 4-6 Hilsa fish fillets
  • 2 tablespoons Kachi Ghani mustard oil
  • 2 tablespoons yogurt
  • 2 tablespoons grated coconut
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • Salt to taste
  • Banana leaves for wrapping


  1. After cleaning, season the Hilsa fish fillets with salt and turmeric powder. Hold back for ten minutes.
  2. Create a smooth marinade by combining Kachi Ghani Mustard Oil, yoghurt, shredded coconut, turmeric powder, red chilli powder, and salt in a dish.
  3. After coating the fish fillets with the marinade, let them sit for at least 30 minutes.
  4. Each fish fillet that has been marinated is wrapped in a banana leaf and fastened with a toothpick.
  5. Steam the fish fillets in their wrappers for 15 to 20 minutes, or until the fish is done and flaky.
  6. To experience the luscious tastes of mustard oil and spices, serve the steamed Hilsa hot with steamed rice.

2. Rawa-Coated Hilsa Fry:


  • 4-6 Hilsa fish pieces
  • 1 cup rawa (semolina)
  • 2 tablespoons Kachi Ghani Mustard Oil
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • Salt to taste
  • Lemon wedges for garnish


  1. After cleaning the Hilsa fish, marinate the pieces in salt, turmeric, and ginger-garlic paste. Save for fifteen minutes.
  2.  In a frying pan, warm the Kachi Ghani Mustard Oil.
  3. Use rawa to uniformly cover the pieces of fish that have been marinated.
  4. Add the coated fish pieces to the heated oil and cook them until both sides are crispy and golden brown.
  5. Take the fried fish pieces out of the pan and lay them on some paper towels to soak up any extra oil.
  6. Serve the rawa-coated Hilsa fry as an appetizer or a main meal with steaming rice or toast and garnish with lemon wedges.

Enjoy these traditional Hilsa recipes enriched with the unique flavours of Kachi Ghani Mustard Oil and explore the rich culinary heritage of river-to-dish delicacies.

Exploring traditional Hilsa recipes enriched with Kachi Ghani Mustard Oil is a delightful journey into the world of flavours and cultural heritage. The combination of succulent Hilsa fish and the pungent notes of mustard oil creates a culinary experience that is cherished by seafood enthusiasts. Whether it’s the steamed Hilsa Bhapa, the flavourful shortie Ilish, or the crispy rawa-coated Hilsa fry, these recipes allow us to savour the essence of river-to-dish cooking and indulge in the unique taste of this prized fish. Embrace the magic of these traditional recipes and enjoy the authentic flavours of Hilsa and Kachi Ghani Mustard Oil.

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