Ilish Macher Dim Bhuna | Hilsa Fish Egg Curry | Bangladeshi Recipe

Ilish Macher Dim Bhuna | Hilsa Fish Egg Curry | Bangladeshi Recipe

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 2 Persons

Ilish Macher Dim Bhuna is a very popular and palatable Bangladeshi Recipe which is also very famous in the subcontinents of East India. It is a unique and easy Fish Egg curry recipe. It is the combination of fried Hilsa fish Eggs with Onions, Tomatoes, Ginger paste, green Chillies and spices. It is mostly served as a side dish with hot steamed rice.

Hilsa is known as “Queen of fishes”. Ilish (Hilsa fish) is very popular in South Asia, especially among Bengalis and Odiyas. It is the National fish of Bangladesh. It is also known as Elish mas in Bangladesh. According to most of the Bengalis and Odiyas, including me, Hilsa is the tastiest fish in this world. The reason for its popularity is its unique taste and texture. But I must say, every Bong has a special place in their heart for Hilsa fish.

But when it comes to Hilsa fish roe the story becomes more exciting. Hilsa fish eggs have the same unique flavour of Hilsa fish and has an incredible texture. Whenever a bong buys a Hilsa fish with eggs, they always separate them for cooking some other dish. Whenever Hilsa fish egg recipe is prepared in any Bong house, it is an absolute treat for the complete family and specially for kids. Kids cannot always enjoy the taste Hilsa fish because of its sharp and jiffy bones.

I love both the Hilsa fish and the Hilsa fish roe. So, it really becomes a tough choice to pick one from these two. I still remember how my dad used to bring pairs of Hilsa fishes and Hilsa fish roe from fish market. But in my house, mostly Hilsa fish egg fry is prepared rather than fish egg curries.

I have prepared this Fish egg curry after coming to the UK. One day my husband brought frozen Hilsa Fish roe and asked me to cook a Bangladeshi dish. Then I decided to prepare Ilish Macher Dim Bhuna and everyone loved the preparation. This recipe became a super hit in my house and now I often prepare this comfort dish and pair it up with Steamed Basmati Rice.

Ilish Macher Dim Bhuna step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the dish and Hilsa fish roe.

Hilsa Fish Egg Recipe

Many traditional and authentic recipes are prepared with Hilsa fish egg. It can be prepared in many ways like frying, steaming, roasting or baking and very preparation tastes amazing.

Ilish Macher Dim has a unique flavour and taste. Many people only fry them with salt and turmeric powder without using any spice and eat it as a side with Dal-Chawal to enjoy the original flavour without any destruction.

Hilsa fish egg curry can be prepared in many ways. Ilish Macher Dim Bhaja, Ilish Macher Dim Bhuna, Ilish Macher Dim Shorshe are few of the amazing Bengali recipes.

How to make Fish egg curry?

For the Ilish Macher Dim Recipe (Hilsa Fish Roe Recipe), first I have marinated the fish roe with salt and turmeric powder. Then I have fried them and put them on a plate. I have cut the fried roe into pieces with the help of a knife.

Many people directly cook the raw roe in the gravy masala, but I always prefer to fry them before cooking for the Bhuna recipe. According to me, it gives a nice texture to the fish eggs and secondly, the aroma of Hilsa gets induced into the oil while frying them and this makes the dish more flavourful.

For the easy Fish Egg Curry, I have used onions, tomatoes, ginger paste and green chillies. First, I have sautéed the onions and then added ginger paste into it. I have not used garlic in this recipe because they have strong flavour like Hilsa fish roe, and both the flavours may conflict with each other. The tomatoes give a nice tangy taste to the gravy.

In this Bangla recipe, I have used minimal spices. I have not used any whole spice for the recipe. I have used only cumin powder and turmeric powder for the recipe.

Ingredients:

• 3 Ilish macher Dim (Hilsa fish roe)
• ½ teaspoon Salt
• ½ teaspoon Turmeric powder (Haldi)

• 1 large Onion, thin sliced
• 1 large Tomato, diced
• 1 teaspoon Ginger Paste
• 4-5 green Chillies, slit
• ¾ teaspoon Cumin powder
• ½ teaspoon Turmeric powder (Haldi)
• Salt to taste
• ½ to ¾ cup of Water (Quantity may vary according to your desire consistency)
• Mustard oil for cooking

1. Marinate the fish roe with Salt, Turmeric powder and keep them aside for 5-10 minutes.
   
   
   

2. Add Mustard oil into the pan and wait until the oil is hot.
   

3. Put the flame in low and add the marinated fish roe into the pan.
   

4. Fry them from both sides for 1-2 minutes in medium flame.
5. Once the bottom side is done, turn the fish roe very gently and fry another side.
6. Once they are done keep them aside on a plate.
   
   

   Tip: Don’t overcook the fish roe, otherwise they will become chewy. During the time of frying, turn the fish roe carefully because they are very delicate.
   

7. In the same pan, if required, add some more oil and wait until the oil becomes hot.
8. Add Onions and give a nice mix.
   

9. Cook them for 2-3 minutes in high flame until the Onions become translucent. Stir frequently.
10. Add Ginger paste and give a nice mix.
    

11. Cook them in high flame until the raw smell goes away. Stir continuously.
12. Add green Chillies and give a nice mix.
    

13. Cook them in medium flame for a minute.
14. Add Tomatoes and give a nice mix.
    

15. Cook them in high flame for a minute.
16. Add salt, turmeric powder and give a nice mix.
    

17. Cook the masala for couple of minutes in medium high flame. Stir in between.
18. Put the flame in low and add cumin powder into the pan.
    

19. Stir it nicely and cook for another minute.
20. Add water and give a nice stir.
    

21. Cover the pan and put the flame in high until the gravy simmers.
22. Add the fried Fish eggs (Step 6) and put the flame in low.
    

23. Cover the pan and cook it in low flame for 5 more minutes.
24. Switch off the flame and put the pan down.