Authentic Bangladeshi Hilsa Kichuri Recipe
25 minutes
1058 reads
About Authentic Bangladeshi Hilsa Kichuri Recipe
Indulge in the rich flavors of Bangladesh with this authentic Hilsa Kichuri recipe. This comforting dish features tender Hilsa fish, fragrant rice, and hearty moong dal, creating a culinary experience that celebrates the heart of Bengali cuisine. Perfect for a special occasion or a heartwarming weeknight meal.The Padma River Hilsa is legendary for its exquisite taste, and this recipe showcases its unique qualities beautifully. The combination of warming spices and the flaky fish creates a dish that’s both satisfying and unforgettable.Follow our step-by-step guide to recreate this classic Bangladeshi recipe in your own kitchen. Prepare to be transported to the bustling streets of Bangladesh with each delicious bite!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Fish
- 8 oz Hilsa Fish fillet, or approximately 2 medium-sized hilsa fish. can be substituted with another firm white fish.
- 1 tsp Turmeric Powder haldi
- 1 tsp Salt
For the Kichuri
- 1.5 cup Basmati Rice gobinda bogh brand recommended, or similar long-grain rice.
- 1 cup Mung Bean green gram; rinsed thoroughly
- 5 pcs Chili slit lengthwise, adjust to taste., green
- 1 tbsp Turmeric Powder haldi
- 2 tbsp Onion Paste
- 0.5 cup Mustard Oil
- 1.5 tsp Salt adjust to taste
- 1 medium Onion sliced for frying
Instructions
Prepare the Fish
- Clean and season the hilsa fillets with salt and turmeric. Lightly fry the fish until lightly browned and set aside.
- Fry the sliced onions until golden brown and crispy; set aside.
Prepare the Dal
- Lightly toast the rinsed moong dal in a dry pan until fragrant. Rinse again and drain thoroughly.
Sauté Aromatics
- Heat mustard oil in a heavy-bottomed pot or pan. Add the bay leaves, green cardamom, brown cardamom, cloves, and cinnamon. Sauté for 30 seconds until fragrant.
- Add the onion paste and sauté for 2-3 minutes until lightly browned. Add the chopped ginger and sauté for another minute.
Combine and Cook the Kichuri
- Add the rice to the pot and mix well with the onion paste and spices. Stir in the moong dal, turmeric powder, green chilies, and salt.
- Pour in 5 cups of hot water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice and dal are cooked through and the liquid is absorbed. Stir occasionally to prevent sticking.
Finish and Serve
- Gently stir in the fried hilsa fish. Cook for another 5 minutes, allowing the fish to heat through. Garnish with the crispy fried onions and serve hot.
Recipe Notes
Expert Tips for the Best Hilsa Kichuri
- For a deeper flavor, marinate the hilsa in the turmeric and salt for at least 30 minutes before frying.
- Adjust the amount of green chilies according to your spice preference. You can add a pinch of red chili powder for extra heat.
- Use a heavy-bottomed pot to ensure even cooking and prevent burning.
- If the kichuri becomes too dry before the rice is fully cooked, add a little more hot water, a tablespoon at a time.
Related Posts You May Like
Recipe Nutrition
Calories: 1601kcalCarbohydrates: 228gProtein: 42gFat: 58gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 33gCholesterol: 2mgSodium: 1801mgPotassium: 538mgFiber: 18gSugar: 6gVitamin A: 274IUVitamin C: 10mgCalcium: 185mgIron: 8mg
Rajib Dey
Articles: 1
6 Comments
Leave a Reply
You must be logged in to post a comment.
I’m excited to make this at home!
I’m thrilled to try this recipe!
This looks so good! Appreciate the share.
This looks so appealing! Thanks for sharing.
Looks so delicious! Thanks for the recipe.
Would like to dedicate this recipe to my friend Shubhajeet Mazumdaar.. who loves Fish.