Simple Kancha Ilisher Jhol | Hilsa Fish Recipe

By Best Indian Food Blog on 20 Jan 2026

Kancha Ilisher Jhol is a traditional Bengali fish curry made with fresh, raw (kancha) hilsa fish, typically prepared during the monsoon season when the fish is at its peak. The dish reflects a deep-rooted culinary tradition in Bengal, where hilsa—known as Ilish—is revered as the "king of fish." Historically, the preparation of kancha ilisher jhol was a way to highlight the fish's natural flavor without overpowering it with heavy spices or frying. The method involves briefly boiling the raw fish in a light, aromatic broth infused with turmeric, green chilies, black mustard seeds or kalo jeera (nigella seeds), all cooked in mustard oil.

One historical story linked to Kancha Ilisher Jhol centers around Saraswati Puja and the cultural divide between Ghoti (West Bengali) and Bangal (East Bengali) communities. While many Ghoti families traditionally observe Saraswati Puja as a vegetarian day, Bangals from East Bengal (now Bangladesh) have long offered jora ilish—a pair of hilsa fish—as a sacred ritual.

According to historical accounts, this tradition stems from pre-Partition Bengal, where hilsa was not just food but a symbol of prosperity and devotion. On Saraswati Puja, families would anoint the fish with turmeric, mustard oil, and even sindoor (vermilion), treating it with the same reverence as floral offerings. After the ritual, the fish was cooked—often in simple preparations like Kancha Ilisher Jhol—to honor both the goddess and the season's first hilsa catch.

This practice reflects how hilsa transcended cuisine, becoming a cultural emblem during times of migration and identity. For displaced East Bengalis after Partition, cooking Kancha Ilisher Jhol on Saraswati Puja became an act of remembrance—a way to preserve heritage in a new land.

Ingredients: (Hilsa Fish) Ilish mach, mustard oil, green chili, nigella seed, turmeric powder, salt and water.

Recipe at a Glance:

Step 1: Clean and chop Ilish mach.

Step 2: Take mustard oil in hot pan and fry green chili, nigella seed, turmeric powder and salt.

Step 3: Add water, turn well and keep boilling.

Step 4: Add Ilish mach into boilling water for 5 minutes only, don't over boil.

That's all…Let's taste. 👍