Palo Kok (Hilsa Fish)

Palo Kok (Hilsa Fish) by Kamla Thadani


1. Hilsa Fish – 1 large(about 1 ½ Kg), cleaned and cut into 4 equal portions
2. Onions – 250 gms, ground
3. Ginger – 1 inch, ground
4. Garlic – 4 flakes, ground
5. Coriander Leaves – 2 tablespoons, ground
6. Mint Leaves – 8, ground
7. Green Chilies – 4, ground
8. Tamarind – 25gms, deseed and ground
9. Yoghurt – 250 gms
10. Turmeric Powder – 1 Teaspoon
11. Garam Masala Powder – 1 teaspoon
12. Cumin Seeds – 1 Teaspoon, roasted and ground
13. Oil – 6 Tablespoons
14. Salt – to taste
15. Chilli Powder – to taste


Mix all the ground and powdered spices in the yoghurt to form a paste. Apply the paste thickly over the pieces of fish. Heat the oil in a grill pan. Place the fish in the pan and cook till done to a golden brown on both sides.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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