Hilsa, always a special delicacy in a Bengali household is prepared in many different ways. A range of Hilsa recipes to bring variation in your meals and parties.

Steps:
Wash the fish pieces thoroughly in water. Apply salt and keep it aside. Wash Cholar dal and mutton keema in warm water and boil them in water. When they are almost tender, paste them well and add poppy seeds, chili powder, chili paste, tomato paste, salt and sugar and mix well. Then add baking powder to this mixture. Apply this paste to the fish pieces and fry them in hot oil. Serve them hot.

Steps: 
Wash the fish pieces thoroughly in water. Apply salt and sugar, 25gms. of butter and all the ingredients to the fish pieces. Wrap the baking dish with an aluminum foil and place the fish pieces in it. Sprinkle the rest of the butter on the pieces. Bake at 200 degree C until the pieces turn golden in colour.

Ingredients:
Hilsa (500 grams),Mustard oil (4 tablespoon),
Turmeric powder (1/2 teaspoon),Red chili powder (1/2 teaspoon),Mustard paste (1 tablespoon),
Coconut paste (2 tablespoon),Yogurt(100grams),

Steps:
Mix salt and turmeric powder with the fishes. Then heat the oil in a pan. Put the cumin seeds and green chili in the boiling oil. Make the mustard paste with salt and green chili and set aside. Mix chili powder and turmeric powder with yogurt and give it in the pan. Stir it in the low flame. Then give the mustard paste and coconut paste into it. When these get boiled then give salt, fishes and little water into it. After 10-15 minutes give a little more water to dissolve the spices that may be sticking to the pan and leave it for another 15 minutes in a medium heat. Spread tablespoon of oil for smell and green chili for garnishing.