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.

Chingri Macher Tel Jhaal

           This is a very easy Prawns in mustard oil gravy. I opt for this simple recipe when I need something in a jiffy as prawns is my second favorite after Ilish (Hilsa) Maach. 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.

• 5-6 large size prawns, deveined & 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 prawns 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 prawns slightly. Drain and keep aside. 

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. Add the paste and salt. Bring it to a boil.

          Add the fried prawns and 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 hot 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.

                               

Ilish Macher Jhol (Hilsa Fish Curry - Bengali Style)

          This is the very popular Ilish Maach'er Jhol or in simple terms Bengali Hilsa Fish curry. Hilsa fish is a river water fish and is much relished by most of the Bengali crowd. It is a must in the menu of any Bengali platter. This is the very basic fish gravy cooked with some potatoes thrown in. Eggplants, raw plantain or raw papaya too can be substituted. 

          You can cook any other fish too in the similar way. A little bit of raw mustard oil and coriander leaves added to the end product gives an authentic touch to the dish. Relish this delicacy with just plain steamed rice and a dash of lime. So check out the step by step pictorial recipe to prepare it.

• 2-3 pieces of Hilsa fish
• 1 potato, sliced lengthwise
• 3 tbsp. mustard oil
• 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek & nigella seeds)
• 2 green chilies, slit
• 1 tsp. ginger paste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• salt to taste
• 1 tbsp. coriander leaves
• 1 tsp. mustard oil to garnish
• 1 tsp. lime juice (opt)

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

          Temper the same oil with panch phoron and green chilies. Sauté for a few seconds and then add the potatoes. Fry till light brown.

          Add the ginger paste, cumin powder and turmeric powder mixed with some water to form a paste. Fry till the oil separates from the sides of the pan.

          Add 2 cups water and salt. Bring it to a boil and add the fried fish. Cover and cook for 4-5 minutes on a medium flame or till the potatoes turns soft.

          When done, add coriander leaves and raw mustard oil. Mix well and serve with just plain rice and with a dash of lime. 

                                  Marinate fish with salt & a pinch of turmeric powder.

                                 Heat oil & fry on both sides till light golden in colour.

                      Temper same oil with panch phoron & green chilies. Sauté few seconds. 

                                  Add potatoes & fry till light brown. 

                  Add ginger paste, cumin powder & turmeric powder mixed with some water. 
                  Sauté till oil separates.

                         Add 2 cups water & salt. Bring to a boil & add the fried fish pieces.

                                  Cover & simmer on a medium flame for 4-5 minutes. 
                      

                                 Add coriander leaves & mustard oil & mix well.

                                 Serve with plain steamed rice & a dash of lime.

Mourola Macher Paturi - (Mola Carplet / Anchovies Fish cooked in Banana Leaf - Bengali Style)

          This is a traditional Bengali delicacy where small river water fish is cooked in a banana leaf. It is a very simple and an easy recipe as too much of preparation is not required. All it needs is to mix all the ingredients and cook in a banana leaf on a low flame. And in just 20 minutes it is ready to be enjoyed with plain steamed rice. 

          It can also be steam cooked to perfection. These small river water fish can be substituted with anchovies too. They are especially prepared during special occasions. So check out the step by step pictorial recipe to prepare it.

• 200 gms. Morula maach (fish), cleaned and rinsed well
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder 
• 1 tsp. roasted cumin powder
• 2 tbsp. mustard oil
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. fresh coconut, grated 
• 1 tbsp. mustard paste
• 1 tsp. lime juice  
•  banana leaves as required

          Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 5 minutes. Then mix with rest of the ingredients. 

          Now place a banana leaf on a pan and transfer the contents on it. Cover with another banana leaf and lid. Cook on a low flame for 8-10 minutes.

          Flip it over and cook, covered for another 8-10 minutes. When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice.

                     Marinate fish with a pinch of salt, turmeric powder & red chili powder 
                     for 5 minutes. 

                       Then mix with rest of the ingredients. 

                        Now place a banana leaf on a pan & transfer the contents on it. 

                      Cover with another banana leaf & lid. Cook on low flame for 8-10 min.

                   Flip it over & cook, covered for another 8-10 minutes. 

                           

                    Garnish with coriander leaves & serve with plain steamed rice.