Hilsa Fish Curry (Nga Thauk Kyaw Hin) Recipe

Hilsa fish: A flavorful fish that is central to this dish, known for its rich taste and tender texture.

Mustard oil: Adds a distinct, pungent flavor that is characteristic of many traditional recipes.

Turmeric powder: Provides a warm, earthy flavor and a vibrant yellow color to the curry.

Red chili powder: Adds heat and a deep red color to the dish.

Onion: Finely chopped, it forms the base of the curry, adding sweetness and depth.

Garlic paste: Enhances the flavor with its pungent and aromatic qualities.

Ginger paste: Adds a spicy, slightly sweet flavor that complements the other spices.

Water: Used to create the curry sauce and cook the fish.

Salt: Enhances all the flavors in the dish.

When frying the hilsa fish, make sure the mustard oil is hot enough before adding the fish pieces. This helps in achieving a crispy exterior while keeping the inside tender. Additionally, be cautious not to overcrowd the pan, as this can lower the oil temperature and result in soggy fish. Fry in batches if necessary.

• hilsa fish - Substitute with mackerel: Mackerel has a similar texture and oil content, making it a good alternative for hilsa fish in curries.

• mustard oil - Substitute with olive oil: Olive oil can provide a similar richness, though it lacks the pungent flavor of mustard oil. Add a pinch of mustard seeds to mimic the flavor.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar heat level and can be used in the same quantity.

• finely chopped onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions for a more delicate taste.

• garlic paste - Substitute with minced garlic: Minced garlic can be used in the same quantity and will provide a similar flavor profile.

• ginger paste - Substitute with fresh grated ginger: Fresh grated ginger can be used as a direct substitute and will offer a more vibrant flavor.

• water - Substitute with fish stock: Fish stock can enhance the overall flavor of the curry, making it richer and more complex.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness while also contributing additional umami flavor.

• Allow the hilsa fish curry to cool down to room temperature before storing. This prevents condensation and maintains the texture of the fish.
• Transfer the curry into an airtight container. Ensure the container is clean and dry to avoid any contamination.
• If you plan to consume the curry within 2-3 days, store it in the refrigerator. The cold temperature will keep the fish fresh and the flavors intact.
• For longer storage, place the airtight container in the freezer. The hilsa fish curry can be frozen for up to 1 month without significant loss of flavor or texture.
• When ready to reheat, thaw the curry in the refrigerator overnight if it was frozen. This gradual thawing helps maintain the integrity of the fish.
• Reheat the curry on the stovetop over medium heat. Add a splash of water if the curry appears too thick. Stir gently to avoid breaking the delicate fish pieces.
• Alternatively, you can reheat the curry in the microwave. Use a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.
• Always check the temperature before serving. The hilsa fish curry should be piping hot to ensure it is safe to eat.
• Avoid reheating the curry multiple times as this can degrade the quality and taste of the fish. Reheat only the portion you plan to consume.

• Stovetop Method:

  1. Place the leftover hilsa fish curry in a pan or saucepan.
  2. Add a splash of water or fish stock to prevent it from drying out.
  3. Heat over medium heat, stirring occasionally, until the fish is heated through and the curry is simmering gently.
  4. Adjust salt if needed and serve hot with steamed rice.

• Microwave Method:

  1. Transfer the hilsa fish curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check if the fish is heated evenly. If not, continue heating in 1-minute increments until hot.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the hilsa fish curry in an oven-safe dish and cover with aluminum foil.
  3. Bake for 15-20 minutes or until the fish is thoroughly heated.
  4. Stir halfway through to ensure even heating.
  5. Serve hot with steamed rice.

• Steaming Method:

  1. Place the hilsa fish curry in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer, cover, and steam for 10-15 minutes.
  4. Check if the fish is heated through. If not, steam for an additional 5 minutes.
  5. Serve hot with steamed rice.

• Sous Vide Method:

  1. Place the hilsa fish curry in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 60°C (140°F).
  3. Submerge the bag in the water bath and heat for 30-40 minutes.
  4. Remove the bag, carefully open it, and transfer the curry to a serving dish.
  5. Serve hot with steamed rice.

• Knife: For cleaning and cutting the hilsa fish into pieces.

• Cutting board: Provides a stable surface for cutting the fish.

• Mixing bowl: Used to marinate the fish with turmeric powder and salt.

• Large pan: For frying the fish pieces and cooking the curry.

• Spatula: To turn and remove the fish pieces while frying.

• Measuring spoons: For accurately measuring the mustard oil, turmeric powder, and red chili powder.

• Garlic press: To make garlic paste if not using pre-made paste.

• Grater: To make ginger paste if not using pre-made paste.

• Wooden spoon: For sautéing the onions, garlic paste, ginger paste, and red chili powder.

• Measuring cup: For measuring the water to be added to the curry.

• Serving dish: To serve the hilsa fish curry hot with steamed rice.

Prepare ingredients in advance: Chop onions, make garlic paste, and ginger paste ahead of time to streamline cooking.

Marinate early: Marinate the hilsa fish with turmeric powder and salt the night before to save time.

Use pre-made pastes: Opt for store-bought garlic and ginger pastes to cut down on prep time.

Batch cooking: Fry all the fish pieces at once and store them in the fridge for quick assembly later.

Efficient sautéing: Use a wide pan to sauté onions faster and more evenly.