Achari Tel Ilish

          Ilish Mach (Hilsa Fish) is an all time favourite of mine and most of the Bengali crowd. So let me share a very simple and an easy Hilsa Fish in mustard oil gravy, but with a slight twist. Some pickle masala is added to the traditional recipe to give an achari taste. To sum up it is pure divine and a must try recipe. It is best enjoyed with only plain steamed rice. So check the step by step pictorial recipe to prepare this Achari delicacy. 

          Came across this unique recipe in one of the cookery shows and so decided to give it a try. I was not disappointed as it turned out very yummy. You need it to try it to believe what I mean. This yummy preparation has minimum of ingredients. 

          The base of the gravy has only turmeric powder, red chili powder, salt and pickle masala cooked with a tempering of nigella seeds and green chilies in mustard oil. So less effort but the end product is just mouth watering. 

• 2 pieces of Hilsa fish, cleaned
• 2 tbsp. mustard oil 
• 1/2 tsp. nigella seeds (kalonji)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 green chilies, slit
• 1-2 tsp. any pickle (I used mango pickle)
• 1 tsp. coriander leaves, chopped

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

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

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

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. 

          Add the paste and sauté for a few seconds. 

          Then add salt, pickle, 1/2 cup water and the fried fish. Bring it to a boil.

          Simmer on a medium flame for 2 minutes. Garnish with coriander leaves and serve with plain steamed rice.

                     Marinate fish pieces with a pinch of salt & turmeric powder for 10 min.

                      Heat oil & fry fish slightly on both sides. Drain & keep aside.

                     Temper the same oil with nigella seeds & green chilies. Saute few sec. 

                       Add the paste and sauté for a few seconds. 

                     Add salt, pickle, 1/2 cup water & fried fish. Bring to a boil. Simmer on
                     a medium flame for 2 minutes. 

                      Garnish with coriander leaves & serve with plain steamed rice.