Paleo Traditional Bengali Ilish Fish Curry

Experience the vibrant flavors of Bengal with this Paleo Traditional Bengali Ilish Fish Curry, a delightful twist on a beloved classic made entirely Paleo-friendly. Featuring tender Ilish (Hilsa) fish steaks lightly fried to golden perfection, this curry is enriched with creamy coconut milk and the bold zing of mustard seed paste, creating a luscious, aromatic base. A harmony of turmeric, red chili, and fresh green chilies adds depth and warmth, while coconut oil keeps it authentically wholesome. Simmered to perfection, this dish pairs beautifully with cauliflower rice or sautéed vegetables for a nutritious, grain-free meal. Ideal for fans of Bengali cuisine, Paleo recipes, and gluten-free seafood dishes, this curry is a must-try for anyone seeking a bold yet balanced culinary experience.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 pieces Ilish (Hilsa) fish steaks
• 2 tablespoons Mustard seed paste
• 1 cup Coconut milk
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 3 pieces Fresh green chilies, slit lengthwise
• 3 tablespoons Coconut oil
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Fresh coriander leaves, chopped (optional for garnish)

Directions

Step 1

Rinse the Ilish fish steaks gently under cold running water and pat them dry with paper towels.

Step 2

Rub the fish steaks with 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt. Set aside to marinate for 10 minutes.

Step 3

Heat 2 tablespoons of coconut oil in a large skillet or wok over medium heat. Once the oil is hot, lightly fry the marinated fish steaks for 1-2 minutes on each side until golden. Remove and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of coconut oil. Add the mustard seed paste and cook for 1 minute until fragrant.

Step 5

Add the remaining 1/2 teaspoon of turmeric powder, red chili powder, and salt. Stir well to combine.

Step 6

Pour in the coconut milk and 1 cup of water, stirring to create a smooth, thin curry base.

Step 7

Bring the mixture to a gentle simmer and add the slit green chilies.

Step 8

Carefully place the fried fish steaks into the curry. Simmer gently for 5-7 minutes, spooning the curry sauce over the fish occasionally to coat.

Step 9

Taste and adjust salt or chili as needed. The curry should have a balanced, mildly spicy flavor.

Step 10

Remove from heat and garnish with fresh coriander leaves if desired.

Step 11

Serve hot with cauliflower rice or a simple side of sautéed vegetables to keep it Paleo-compliant.

Nutrition Facts

Serving size	(1196.4g)

Amount per serving	% Daily Value*
Calories	2372.2

Total Fat 175.8g	0%
Saturated Fat 65.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 420mg	0%
Sodium 3103.7mg	0%
Total Carbohydrate 29.5g	0%
Dietary Fiber 3.6g	0%
Total Sugars 18.9g
Protein 158.3g	0%

Vitamin D 2700IU	0%
Calcium 376.0mg	0%
Iron 11.7mg	0%
Potassium 2297.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.8%

Protein: 27.1%

Carbs: 5.1%