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Sunday, 21 September 2014

Ilish Maach'er Jhaal (Hilsa Fish Curry - Bengali Style)


          An all time favourite of mine, this is a very simple Hilsa (river water) fish prepared with minimum of ingredients. So less effort but the end result is extremely delicious. It is best enjoyed with plain steamed rice. Please check below a step by step method with pictures to prepare it.







  • 3 pieces of Hilsa fish, cleaned
  • 2 tbsp. mustard oil to fry the fish
  • 1/2 tsp. kalonji (nigella seeds)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 2-3 green chilies, whole
  • 1 tsp. raw mustard oil
  • coriander leaves to garnish (opt)







          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Make a paste with the turmeric powder, red chili powder and 1/2 cup water. Keep aside.

          Heat 2 tbsp. oil and fry the fish pieces slightly on both sides. Drain and keep aside. Temper the same oil with kalonji. Saute for a few seconds. Add the paste and salt. Bring it to a boil.

          Add the fried fish pieces and green chilies. Simmer on a medium flame for 2 minutes. Add the raw mustard oil and switch off the flame. Garnish with coriander leaves and serve with plain steamed rice.




                       Marinate the fish pieces with a pinch of salt and turmeric powder 
                       for 10 minutes.  



                       Make a paste with the turmeric powder, red chili powder and 1/2 
                       cup water. Keep aside.



                        Heat 2 tbsp. oil and fry the fish pieces slightly on both sides. Drain
                       and keep aside. 




                              Temper the same oil with kalonji. Saute for a few seconds. 




                                Add the paste and salt. Bring it to a boil.



                      Add the fried fish pieces and green chilies. Simmer on a medium flame 
                      for 2 minutes. 



                           Add the raw mustard oil and switch off the flame. Garnish with 
                           coriander leaves and serve with plain steamed rice.

   










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