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.

Ilish Macher Tel Jhaal (Bengali Style Hilsa Fish Curry)

          An all time favourite of mine and most of the Bengali crowd, this is a very simple and an easy Hilsa Fish in mustard oil gravy. It has minimum of ingredients. The base of the gravy has only turmeric powder, red chili powder and salt cooked with a tempering of nigella seeds in mustard oil. 

          So less effort but the end product is just mouth watering with a drizzle of some raw mustard oil. To sum up it is pure divine and a must try recipe. It is best enjoyed with only plain steamed rice. So check out the step by step pictorial recipe to prepare this Bong delicacy. 

• 2-3 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 tsp. raw mustard oil
• 1 tsp. coriander leaves, chopped

          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 nigella seeds. Sauté 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.

                     Make a paste with turmeric powder, red chili powder & 1/2 cup water. 
                   

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

                  Heat 2 tbsp. oil & fry fish slightly on both sides. Drain & keep aside. 

                                Temper same oil with nigella seeds. Sauté for a few seconds.

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

                         Add fried fish & green chilies. Simmer on med. flame for 2 minutes. 

Add raw mustard oil and switch off the flame. 

Garnish with coriander leaves and serve with plain steamed rice.

                               

Rui Macher Jhaal (Rohu Fish Curry - Bengali Style)

          This is my style of a Bong fish curry that I generally prepare for a weekend lunch. In this recipe, I have used Rohu fish and made a slightly dry spicy gravy. It just has a tempering of panch phoron, followed by onion, ginger-garlic paste, tomato paste and Kashmiri red chili powder to give a vibrant red colour to the dish. It is a very easy and a simple recipe. Tastes awesome if had with hot steamed rice and with a dash of lime. So check out the step by step pictorial recipe to prepare it. 

• 4 Rohu fish pieces
• 3 tbsp. + 1 tsp. oil mustard oil
• 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds/kalonji)
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. tomato paste
• 1 tbsp. red chili powder
• 1-2 green chilies, slit
• 1 tsp. coriander leaves, chopped

           Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat 3 tbsp. oil in a pan and fry the fish pieces on both the sides till light golden in colour. Keep aside.

          Temper the same oil with panch phoron and allow it to splutter. Add the onion and saute till light brown.

          Now add the ginger-garlic paste, tomato paste, turmeric powder and red chili powder mixed with some water. Saute till the oil separates.

           Add 1/2 cup water, salt, fried fish pieces and slit green chilies. Simmer on low flame for 2-3 minutes or till the gravy is slightly reduced. 

          When done, switch off the flame and add the remaining mustard oil. Garnish with coriander leaves and serve with hot steamed rice for a sumptuous meal. 
 

                      Heat 3 tbsp. oil & fry marinated fish till light golden in colour. 

                     Temper same oil with panch phoron & allow it to splutter. Add onion &
                     saute till light brown.

                     Add ginger-garlic paste, tomato paste, turmeric powder & red chili powder 
                     mixed with some water. 

                      Saute till the oil separates.

                      Add 1/2 cup water, salt, fried fish pieces & slit green chilies. Simmer on 
                       low flame for 2-3 minutes or till gravy is slightly reduced. 

                       When done, switch off the flame & add remaining mustard oil. 

                      Garnish with coriander leaves.

                                Serve with hot steamed rice for a sumptuous meal.