Curries
Hilsa in Mustard
সরষে ইলিশ
West Bengal, Bangladesh
Hilsa steaks cooked in a paste of ground yellow and black mustard seed, green chilli, turmeric and mustard oil, with almost no other seasoning.
Original eatfuls sticker artwork
What it is
A closer look at Hilsa in Mustard.
Hilsa steaks cooked in a paste of ground yellow and black mustard seed, green chilli, turmeric and mustard oil, with almost no other seasoning.
What to look for
Know it when you find it.
The mustard should sting the nose. Hilsa is full of fine bones, eaten around rather than removed; monsoon fish from the Padma is the prized catch.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Hilsa in Mustard.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
India
Aamti
आमटी
A Maharashtrian sweet-sour lentil curry with tamarind and jaggery. It is served with rice or puran poli.
Nepal
Aloo Tama
आलु तामा
Potatoes and fermented bamboo shoots simmer with tomato, chilli, and spices in a sour Nepali curry.
Southern Province, Sri Lanka
Sour Fish Curry
අඹුල් තියල්
Tuna cubes cooked dry with black pepper and goraka, a sour dried fruit, until the pieces are coated black and keep for days without refrigeration.
Cambodia
Fish Amok
អាម៉ុកត្រី
Steamed fish curry in a kroeung paste of lemongrass, galangal, turmeric and kaffir lime, set with coconut milk into a custard-like mousse and served in a banana leaf cup.
Andhra Pradesh, India
Andhra Chicken Curry
ఆంధ్ర కోడి కూర
A fiery chicken curry from Andhra Pradesh made with guntur chilies and poppy seeds. It is very spicy and flavorful.
Kerala, India
Avial
அவியல்
A Kerala mixed vegetable curry made with coconut, yogurt, and curry leaves. It is a key dish in a traditional sadya feast.
Hyderabad, India
Baghara Baingan
बघारा बैंगन
A Hyderabadi eggplant curry with peanuts, sesame seeds, and tamarind. It has a rich, tangy flavor.
Birmingham, United Kingdom
Balti
A fast-cooked curry made and served in a pressed steel bowl, eaten with a table-sized naan rather than rice.