I’m not sure how common this is or how many people include it in their Ilish ritual, but methi ilish is definitely worth a try. It’s ridiculously simple, takes barely any time, and the flavour is an absolute killer. My dida would probably scowl at me from heaven. How could I mix the strong flavour of fenugreek with Ilish? After all, it’s such a delicate fish. In most Bengali kitchens, we use spices carefully with Ilish. Nothing should overpower its natural taste. But sometimes, it’s the odd experiments that surprise you.
I spent most of my childhood disliking Ilish. The bones were too bothersome. I preferred sea fish. That made sense because I grew up by the sea. My taste was more aligned with the kind of fish available there. Ilish felt like too much work. Then came Kolkata. I stayed there during the past four years of my school life. Possibly the most influential years of any child’s life. That’s where my connection with Ilish began. Slowly, the dislike faded.
Methi Ilish thumbnail
Methi Ilish (7)
A Newfound Craving
Later, I moved to Goa. Another seaside town, but strangely enough, I started missing Ilish. With age, my taste changed. I began to appreciate the flavour more. Now I yearn for it every monsoon. Back then, my uncle would fly down from Kolkata with thermocol boxes packed with Ilish, cushioned in ice. It was like gold arriving in the kitchen. We ate Ilish in every meal until the last piece was gone. It was during one of those visits that he made methi ilish. He used dry red chillies and fenugreek seeds. He was a big fan of methi in general. The taste stayed with me. I recreated it many times over the years.
Methi Ilish’er jhol
A Twist in the Tale
This year, while working on our Ilish Kahon series, I came across a recipe in a book by Renuka Devi Choudhurani. It was called “morich kata ilishe’r jhol”. Morich, here, meant green chillies. The recipe was very similar to my methi ilish. The only difference was the switch from red chillies to green ones. I tried it. The outcome was stunning. So much flavour. So much balance. I kept the heat mild, using just 4–5 green chillies. I can’t handle too much spice, and this quantity was just perfect.
Methi ilish may not be traditional, but it deserves a place on your table. It’s easy and quick, and it packs a punch in taste. If you’re a fan of Hilsa and open to trying something slightly offbeat, you should give the recipe a go. Try it once. You might just fall in love.
Methi Ilish (6)
Here are a few Ilish recipes that you will love
- Shorshe bata diye Bhapa Ilish
- Ilish mach bhaja with Ilish’er tel
- Begun diye Ilish mach‘er jhol
- Shorshe Ilish’er jhal
- Doi Ilish
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Ingredients
Method
- Rub the Ilish pieces with salt, turmeric powder and a little mustard oil. Set aside for 10 minutes.
- Heat mustard oil in a pan till it’s hot but not smoking.
- Lower the flame. Add 3-4 slit green chilies and methi seeds.
- The moment the methi seeds start to change colour (light golden), add a paste made by mixing turmeric powder and red chilli powder with ½ cup water.
- Let this gravy base simmer for 3–4 minutes.
- Add ¾ cup water and gently place the Ilish pieces into the pan.
- Cook the fish on both sides. Let it simmer until the oil begins to float on top.
- Mix the atta with 3 tbsp water and add this to the gravy to thicken it a bit.
- Add salt if needed, a little sugar, a few more fresh green chilies, and finally drizzle raw mustard oil on top.
- You can add a little more water if you prefer extra gravy, but it tastes best slightly thick.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
