Hilsa (Gizzard Shad) Whole Cleaned 2 lb

### **Hilsa Whole Cleaned 2lb (Frozen)**

 

**Description:**

Savor the iconic taste of South Asia with our premium **Hilsa Whole Cleaned (2lb)** – a delicacy cherished across Bengal and beyond. This wild-caught Hilsa (also known as Ilish) is carefully cleaned and gutted, preserving its rich, buttery flavor and delicate texture. Each fish is frozen at peak freshness, ideal for traditional Indian recipes.

 

- **Ready to cook**: cleaned, scaled, and gutted

- **Frozen for freshness**

- **Net weight: 2 lb per pack**

- **Ideal for Bengali, Odia, and Andhra cuisines**

 

**Taste Profile:**

Tender, mildly oily, and packed with omega-3s – this fish melts in your mouth with a unique flavor that pairs beautifully with mustard, spices, and tamarind.

 

---

 

### ???? **Indian Cuisine Recipes:**

 

#### 1. **Shorshe Ilish (Bengali Mustard Hilsa Curry)**

**Ingredients:**

Hilsa steaks, mustard seeds, green chilies, mustard oil, turmeric, salt

 

**Instructions:**

1. Make a paste with soaked mustard seeds and green chilies.

2. Fry Hilsa lightly in mustard oil (optional).

3. In the same oil, add the paste, turmeric, salt, and water.

4. Add fish and cook covered for 10–12 minutes.

5. Garnish with fresh green chilies. Serve with steamed rice.

 

---

 

#### 2. **Ilish Macher Pulao (Fragrant Fish Pilaf – Bengali Style)**

**Ingredients:**

Hilsa pieces, basmati rice, ghee, whole spices (clove, cinnamon, cardamom), onion, raisins

 

**Instructions:**

1. Marinate fish with salt and turmeric.

2. Cook rice with whole spices until 70% done.

3. Fry onions, raisins in ghee; add fish and lightly sear.

4. Layer rice and fish; steam for 10 mins on low heat.

5. Serve hot with a wedge of lime.

 

---

 

#### 3. **Hilsa in Tamarind Gravy (Andhra-Style Pulusu)**

**Ingredients:**

Hilsa steaks, tamarind pulp, curry leaves, green chili, fenugreek, red chili powder, garlic

 

**Instructions:**

1. Soften tamarind in warm water and extract pulp.

2. In a pot, heat oil; temper mustard seeds, curry leaves, garlic, and fenugreek.

3. Add tamarind, chili powder, turmeric, and salt. Simmer.

4. Add Hilsa and cook gently for 15 mins until infused.

5. Serve with plain rice or idli.