Ilish Macher Tel Jhal
Ilish Macher Tel Jhal is a traditional Bengali dish renowned for its preparation of Hilsa fish in a richly spiced gravy, primarily flavored with mustard seeds, green chilis, and spices.
Ingredients
- 4 pieces Hilsa fish (cut & cleaned)
- 1½ tbsp Black mustard seed
- 1 tbsp Yellow mustard seed
- 4 pieces Green chili (for the paste)
- 5 pieces Green chili (slitted, for the gravy)
- 1½ tbsp Turmeric powder
- ½ tbsp Coriander powder
- ½ tbsp Cumin powder
- 1 tbsp Kashmiri red chili powder
- 3 tbsp Mustard oil
- Salt to taste
Instructions
- Take 4 pieces of hilsa fish. Marinate the fish with less than ½ tbsp of turmeric powder and less than ½ tbsp of salt. Smear the fish nicely and set it aside for 10 mins.
- Create a paste using 1 ½ tbsp of black mustard seeds, 1 tbsp of yellow mustard seeds, 4 green chilis, and less than ½ tbsp of salt. Grind it using a grinding stone, then strain the paste with a strainer.
- In a bowl, combine 1 tbsp of turmeric, ½ tbsp of coriander powder, ½ tbsp of cumin powder, and 1 tbsp of Kashmiri red chili powder. Add a little bit of water to prepare a mixture.
- Take a wok and add 2 tbsp of mustard oil. Then, add the fishes and lightly fry them. After frying one side, flip them over and fry the other side. Avoid frying the hilsa fish too hard. Once fried, remove them from the oil.(Expert tip: Be very careful when adding the fish into the oil.)
- Now, add the previously prepared spice mixture to the remaining oil. Stir it nicely until the raw smell of the turmeric powder dissipates. After stirring, add the mustard paste to it and stir for 2 mins.
- Add less than ½ tbsp of salt. When the stirring is done, it will release oil. Add 1 cup of water and 5 slitted green chilis into the gravy. Cover it and let it simmer.(Expert tip: Add salt according to your taste and adjust the water for your preferred gravy consistency.)
- When the gravy is simmering, add the lightly fried fishes. Cover it for 5 mins and let it cook. Turn off the gas when it’s done.
- Drizzle 1 tbsp of mustard oil to enhance the taste, cover, and let it rest.
- Ilish Macher Tel Jhal is ready and transfer it to a bowl.
- Serve it with steamed rice.
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Notes
Use fresh mustard paste of the right consistency for the perfect texture of the dish. Make sure that you strain the paste nicely to remove the skins of the mustard seeds. This will give a uniform consistency to the texture.
I marinate the fish with salt and turmeric powder for taste enhancement. Also, fry them gently before adding to the curry.
The recipe allows customizing the spices according to your taste preference. Increase or decrease the number of green chilies and amount of red chili powder suggested in the ingredients according to your tolerance.
Temper the spices and paste in hot oil for enhancing the aroma and removing the raw smell of turmeric from the paste. Add salt and water gradually according to taste and desired texture and consistency of the gravy of the dish.
Let the fish simmer after adding them to the curry. You may cover it as well. This will help the flavor of the spices and the fresh fish to blend perfectly and thoroughly and will also keep the fish tender.
Nutrition Info (Estimation Only)
Nutrition Facts
Ilish Macher Tel Jhal
Amount per Serving
Calories
306
Calories from Fat 207
% Daily Value*
Fat
23
g
35
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
12
g
Cholesterol
60
mg
20
%
Sodium
1006
mg
44
%
Potassium
505
mg
14
%
Carbohydrates
5
g
2
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
20
g
40
%
Vitamin A
698
IU
14
%
Vitamin C
2
mg
2
%
Calcium
99
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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