Hilsa Fish Gravy Curry

Hilsa Fish Gravy Curry is a traditional Anglo-Indian recipe from the 1860s for a for a classic curry of fried hilsa fish steaks in a spiced onion gravy with amchoor. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Hilsa Fish Gravy Curry.

prep time

20 minutes

cook time

95 minutes

Total Time:

115 minutes

Serves:

4–6

Rating:

Tags : CurrySpice RecipesFusion RecipesBritish Recipes

This is a traditional Anglo-Indian recipe redacted from the volume: THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.

Original Recipe

General:
The condiments are as follows:—Mustard oil, one chittack or two ounces; water, two cups; four
tspfuls of ground onions, one tspful of ground turmeric, one tspful of ground
chilies, and a quarter of a tspful of garlic.

It will be noticed that mustard oil is used instead of ghee, and no ginger.

Too much care cannot be observed in thoroughly cleaning, rubbing, and washing the fish in salt and
water before cooking it for the table. Fish, if properly washed, when served up will never be
offensive, unless it be bad when purchased.

67.—Hilsa Fish Gravy Curry

The head and tail are thrown away, and the fish cut into slices of rather more than half an inch thick;
these should be washed in several waters with salt, to rid them of all “besine," before they are
curried.

The acid of tamarind is considered an improvement, or “amchoor," which is sliced green mangoe
dried in salt.

Note that this is cooked in the manner of a dopiaza.

Modern Redaction

Ingredients:

2 hilsa fish, cleaned, scaled and washed with salt then cut into steaks
4 tbsp mustard oil
500ml (2 cups) water
1 1/2 tbsp onion paste
1 tsp ground turmeric
1 tsp chilli paste
1/4 tsp garlic, minced
1 tsp amchoor

Method:

Place a pan over high heat. When hot reduce to medium-high and add the ghee, followed by the fish. Fry for about 3 minutes per side then remove and set aside.

Add the spices to the oil remaining in the pan and fry for about 2 minutes, until browned and aromatic. Now return the fish steaks to the pan and pour in the water.

Bring to a simmer, cover and simmer for about 20 minutes, until the fish is cooked and tender and the gravy has thickened.

Turn into a warmed serving bowl and bring to the table.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.