Hilsa (or ilish) fish curry, the national dish of Bangladesh

What to eat Bangladesh 🇧🇩 hilsa or ilish fish curry 🍛

This was a great challenge for the reason that two key ingredients, hilsa or ilish fish curry and mustard oil, are not to be found in Switzerland.

The hilsa or ilish fish is out of season and may be hard to procure otherwise. @sajnarestaurantswitzerland, where we went for Bangladeshi food in Geneva, offered salmon as a substitute and diaspora cookbook author of Made in Bangladesh @dinasfoodstory suggests the same. We opted for Atlantic sardines due to freshness and descriptive similarities based on research, but truth be told, we would like to try the real thing someday.

Mustard oil on the other hand is banned in Europe and North America because it contains high levels of erucic acid. For the first time, @swissglobaldining consulted a CBRN (chemical, biological, radiological and nuclear) weapons expert, Dan Kaszeta, regarding an ingredient to ask why. According to Kaszeta, erucic acid is generally less hazardous than regulators make it out to be but “regulators gonna regulate.” So we opted for roasted mustard seeds in ghee, which was a totally new experience for the senses.

Read more on the history of the national dish that is not just a delicacy for the elite but a tradition for the Bengali new year celebrations, which occurs on April 14 this year, and also traditionally a gift from the groom’s family to the bride’s family to mark wedding celebrations at GlobalDining.ch

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