Ilish Macher Jhol | Hilsa Fish Curry
Ilish Macher Jhol is a traditional Bengali dish made with hilsa fish, potatoes, and eggplants cooked in a savory gravy with spices like turmeric, chili, mustard seeds, and mustard oil.
Ingredients
- 4 pieces Hilsa fish (cut & cleaned)
- 1½ tbsp Turmeric powder
- 1 tbsp Red chili powder
- ½ tbsp Black mustard seed
- 1 piece Onion (chopped)
- 1 piece Tomato (chopped)
- 1 piece Potato (cut into longitudinal pieces)
- 1 piece Eggplant (cut into longitudinal pieces)
- 4 pieces Green chili (slitted)
- 1 tbsp Coriander leaves
- 3 tbsp Mustard oil
- Salt to taste
Instructions
- Smear the hilsa fish with 1/4 tbsp of turmeric powder and 1/4 tbsp of salt. Let it sit aside for 10 minutes.
- Heat a wok and add 3 tbsp of mustard oil. Carefully place the four hilsa fishes into the hot oil. Lightly fry the fishes.(Pro tip: Add oil as per your preference. Be cautious while adding the fishes into the oil, as it can cause splattering.)
- Flip the fishes and fry both sides until they are cooked as expected. Remove the fishes from the oil once they are done.
- Now, add 1/2 tbsp of black mustard seeds into the oil. Sauté them until they emit a pleasant aroma. Add chopped onions and stir-fry.(Pro tip: Onions are optional.)
- When the onions are fried, add the eggplants and potatoes. Stir them for 2 mins. Add 1 tbsp of salt and mix everything well.(Pro tip: You can use nigella seeds instead of black mustard seeds. Adjust the salt to your taste.)
- Add 1 tbsp of turmeric powder and 1 tbsp of chili powder then mix everything thoroughly. Add a small amount of water and stir until the turmeric aroma dissipates.
- Now, add the chopped tomatoes and stir until they soften. Once the stirring is complete, add 1 cup of water. Cover and let it cook.(Pro tip: Tomatoes are optional. Add water according to your desired consistency.)
- Uncover the lid and add the fishes. Place four slitted green chilis on top. Mix everything nicely. Cover it again and let it cook for 5 minutes.
- After 5 minutes, the cooking is complete. Turn off the heat and add the chopped coriander leaves.(Pro tip: Coriander leaves are optional.)
- Ilish Macher Jhol is ready.
- Transfer Ilish macher jhol to a bowl.
- Serve it with steamed rice.
Video
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Notes
It is crucial to marinate it with a bit of salt and turmeric powder. This will enhance the taste and flavor of the fish even more and will also allow the fish pieces to absorb the flavor of the spices easily while cooking.
Fry the fish pieces very carefully in hot mustard oil so that you do not splatter oil on you during the process. I adjust the quantity of oil and the heat while frying so I don't over-fry the fish pieces. This will adversely impact the fresh and rich taste of the fish.
Sauté all the ingredients slightly before adding the onions. This will add to the flavor and taste as well. However, adding onions is optional in this recipe. Onions typically add a hint of subtle sweetness to the dish.
Adjust the amount of spices and ingredients as you prefer. You may modify the dish by substituting a few specific ingredients such as the black mustard seeds with nigella seeds. This will offer an utterly different taste profile to the fish curry.
When you add green chilies, make sure you slit them and add almost at the finishing stage of your cooking. Also, cover it and let it cook for a couple of minutes. This will help infuse the unique flavor of fresh green chilies into the curry.
Nutrition Info (Estimation Only)
Nutrition Facts
Ilish Macher Jhol | Hilsa Fish Curry
Amount per Serving
Calories
359
Calories from Fat 189
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
60
mg
20
%
Sodium
1008
mg
44
%
Potassium
1043
mg
30
%
Carbohydrates
23
g
8
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
22
g
44
%
Vitamin A
977
IU
20
%
Vitamin C
21
mg
25
%
Calcium
99
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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