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Ingredient
Ilish Macher Tel Jhaal
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Chef :
Bethica DasIlish Macher Tel Jhaal
#indiankitchen - An all time favourite of mine and most of the Bengali crowd, this is a very simple and an easy Hilsa Fish in mustard oil gravy. It has minimum of ingredients. The base of the gravy has only turmeric powder, red chilli powder and salt cooked with a tempering of nigella seeds in mustard oil. So less effort but the end product is just mouth watering with a drizzle of some raw mustard oil. To sum up it is pure divine and a must try recipe. This Bong delicacy is best enjoyed with only plain steamed rice. #goldenapron
Ingredient
2-3 pieces
Hilsa fish, cleaned
2 tbsp
mustard oil
1/2 tsp
nigella seeds (kalonji)
to taste
salt
1/2 tsp
turmeric powder
1 tsp
red chilli powder
1 tsp
raw mustard oil
Cooking instructions
* Step 1
Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Make a paste with the turmeric powder, red chilli powder and 1/2 cup water. Keep aside.
* Step 2
Heat 2 tbsp. oil & fry the fish slightly on both sides. Drain and keep aside.
* Step 3
Temper the same oil with nigella seeds. Saute for a few seconds. Add the paste and salt. Bring it to a boil.
* Step 4
Add the fried fish & green chilies. Simmer on a medium flame for 2 minutes.
* Step 5
Add raw mustard oil and switch off the flame.
* Step 6
Garnish with coriander leaves and serve with plain steamed rice.
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