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. 

Kalo Jeere Bata (Nigella Seeds Chutney - Bong Style)

       
          This dish has a lot of childhood memories. My late mother used to make it quite often. So I would like to share this family recipe of an unusual, but a delicious chutney made with nigella seeds (kalonji). Combined with garlic, it is considered healthy and an antioxidant. I also added some onion and a handful of coriander leaves for some added flavour. This yummy concoction can be relished with steamed rice or as a side dish with chapattis. 

          

          It is particularly beneficial during winters to ward off cold and is also given to new mothers as it is considered to strengthen immunity. This humble seed is also used for tempering and is widely popular in Bengali cuisine. This seed combined with mustard oil is a heavenly combo. The oil is equally good for treatment of migraine, diabetes and other health problems.

• 1 tbsp. nigella seeds (kalonji)
• 2 tbsp. mustard oil
• 1-2 dry red chilies
• 2-3 garlic cloves, sliced
• 1-2 onions, sliced
• salt to taste
• 1/2 tsp. turmeric powder
• handful of coriander leaves
• 1 tsp. raw mustard oil to garnish

          Heat oil in a pan and temper with nigella seeds and red chilies. Sauté for a few seconds. Then add the garlic and sauté till it turns light brown.

          Add the onion, salt and turmeric powder. Fry on a medium flame till light brown. Add the coriander leaves and continue to sauté for a minute.

          Switch off the flame and keep aside to cool down. Blend by adding little water. 

          Serve, garnished with raw mustard oil. Relish with hot steamed rice or as a side dish with chapatti.