Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato-Mustard Gravy - Bengali Style)

          This is a very popular and a favourite fish among most of the Bengali crowd, including me. It is a fresh river water fish and can be prepared in many ways. It is a must in the menu of any Bengali platter. So here is a traditional Bengali Fish in Tomato-Mustard gravy. 

          It is prepared with minimum of ingredients. So less effort but the end result is extremely yummy. It is best relished with plain steamed rice. You can cook any other fish, too, in the same way. A little bit of raw mustard oil and coriander leaves added to the end product gives an authentic touch and a very nice flavour to the dish.

• 2-3 pieces of Hilsa fish (fresh river water fish)
• 1-2 tomatoes, blended into a puree
• 2-3 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. kasundi / mustard paste
• 1 tsp. raw mustard oil
• 1 tsp. coriander leaves, chopped

          Marinate the fish pieces with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside.

          Temper the same oil with nigella seeds and green chilies. Add the tomato puree, kasundi and turmeric powder. Saute till the oil separates.

          Now add 1 & 1/2 cup water and salt. Bring it to boil. Then gently drop in the fried fish and simmer, covered for 2-3 minutes on a low flame. 

          Switch off the flame and add the mustard oil. Garnish with coriander leaves and serve with plain steamed rice.