Ilish Macher Kalo Jhaal (Hilsa Fish cooked with Nigella Seeds paste)

 

          Let me share a very easy, simple and a quick traditional recipe of Ilish Macher Kalo Jhaal. To sum up it is Hilsa Fish in black gravy as the fish is marinated in nigella seeds, garlic & green chili paste, the three main ingredients in this recipe. This is then cooked in a dum style. So less effort but the end product is just mouth watering with a drizzle of some extra raw mustard oil. It is pure divine and a must try recipe. This is almost a lost recipe, not to be found in restaurants and it is best enjoyed with only hot steamed rice.

        

           Ilish Maach is undoubtedly the most favored and popular river water fish among most of the Bengali crowd. 

          Various types of recipes can be dished out with it. It is also an all time favorite of mine. You can opt for this simple recipe when you need something in a jiffy. It has minimum of ingredients easily available in your kitchen. 

• 3-4 Ilish fish pieces
• salt to taste 
• 1/2 tsp. turmeric powder
• 3 tbsp. mustard oil 
• 1 tsp. nigella seeds
• 1 tbsp. coriander leaves 

To Grind - 

• 1 tbsp. nigella seeds
• 3-4 garlic cloves
• 2-3 green chilies
• pinch of salt

          Grind the nigella seeds, green chilies, garlic and a pinch of salt into a paste. 

          Marinate the fish with this paste, salt to taste, turmeric powder and 1 tbsp. mustard oil for 10-15 minutes.

          Heat another tbsp. of oil in a pan and temper with nigella seeds. Sauté for a few seconds and then transfer the marinated fish and 1/3 cup water. Cover and cook on a low flame for 8-10 minutes by gently turning the fish halfway.

          When done, switch off the flame and drizzle the remaining mustard oil and coriander leaves. 

          Cover and give a standing time for 2-3 minutes. Serve with hot steamed rice for a nice comfort lunch.