Pineapple Hilsa

Pineapple Hilsa is a delightful and innovative variation of Bengal’s beloved hilsa fish, where the sweet and tangy flavor of pineapple adds a refreshing new dimension to the dish. The richness of hilsa pairs beautifully with the subtle sweetness of pineapple, creating a unique balance of flavors that is both comforting and exciting.

The sharp pungency of mustard paste, a hallmark of traditional Bengali fish preparations, blends harmoniously with the fruity notes of pineapple, resulting in a curry that is aromatic, flavorful, and perfectly balanced. The combination enhances the natural taste of the fish without overpowering its delicate character.

This dish is especially enjoyable during the summer months, when the bright flavors of pineapple bring a refreshing touch to the meal. Served with steamed rice, Pineapple Hilsa offers a wonderful mix of sweet, tangy, and savory notes that make every bite memorable.

Perfect for family lunches, festive occasions, or when you're looking to add a creative twist to a classic Bengali favorite, Pineapple Hilsa is a delicious way to experience the timeless appeal of hilsa in a fresh and exciting form.

Ingredients

• 6 pieces hilsa fish

• 1 cup pineapple, cut into small cubes

• 2 tablespoons mustard paste

• 1 teaspoon green chilli paste

• ½ teaspoon Shalimar's Chef Spices Turmeric Powder

• ½ teaspoon Shalimar's Chef Spices Red Chilli Powder

• 3 tablespoons Shalimar's Mustard Oil

• Salt to taste

• 1 teaspoon sugar

• 1 cup water

• 3–4 green chillies, slit

  
  

Method

Wash the hilsa fish pieces thoroughly and marinate them with a little Shalimar's Chef Spices Turmeric Powder and salt. Set aside for 10 minutes.

Heat Shalimar's Mustard Oil in a pan and lightly fry the hilsa pieces. Remove and keep aside. Avoid over-frying, as hilsa is best when kept soft and moist.

In the same oil, add the mustard paste, green chilli paste, Shalimar's Chef Spices Turmeric Powder, and Shalimar's Chef Spices Red Chilli Powder. Add a little water and cook for a few minutes until the raw aroma disappears.

Add the pineapple cubes and sauté for 2–3 minutes, allowing them to soften slightly and release their natural sweetness.

Pour in the water and add salt and sugar. Bring the gravy to a gentle boil.

Once the curry starts boiling, carefully add the fried hilsa pieces.

Cook over medium heat for 5–7 minutes, allowing the flavors of the fish, mustard, and pineapple to blend beautifully.

Scatter the slit green chillies over the curry, cover the pan, and let it rest for 2 minutes.

Turn off the heat and serve hot with steamed rice.

This Pineapple Hilsa offers a delightful balance of sweet, tangy, and spicy flavors, where the richness of hilsa and the freshness of pineapple come together to create a truly memorable Bengali delicacy.