Ilish Macher Jhal or Ilish in mustard gravy; A mustard sauce based gravy of Hilsa Fish, little pungent and smoky in taste. Introduction: Ilish or Hilsa is the fish that itself created a genera of cooking in Bangla Cuisine. Hilsa (Tenualosa ilisha) has been honoured as the National Fish of Bangladesh and is extremely popular in Eastern India. In North America, Bengalies substitute Hilsa with the fresh catch of Shad fish. Rich in Omega 3 Fatty Acid, Hilsha is a best harvested in monsoon when they migrate to the upstream from the sea. There are a number of ways of cooking Hilsa, even there are great divides between Bangal and Ghoti about the secrets of cooking Ilish. Here we are following a recipe that comes from the Bangal (East Bengal-Now Bangladesh)cuisine. Recipe: Preparation Time 15 minutes Cooking time 10 minutes Serves 4 Difficulty Level Medium Ingredients: For the Paste: Mustard 4 Tablespoon soaked in little lukewarm water 1 green chilli chopped pinch of salt Put in a grinder and make a smooth paste, strain and retain the liquid, discard the pulp For the cooking: 500gms Hilsa or Ilish, belly pieces as shown in the picture ½ Teaspoon Nigella Seeds 2 Tablespoon Mustard Oil 4-5 Green Chillies slit at the base 1 Teaspoon Turmeric Powder ½ Teaspoon Red Chilli Powder 2 cups Water Salt to taste Instructions: Rub the fish with little salt and half of the turmeric powder and keep it aside Now in a Wok or Kadai heat 2 tablespoon mustard oil till it smokes or change colour Add the Nigella seeds Pour in the Mustard Paste extract, add Turmeric Powder, Red Chilli Powder and some water Add the slit green chillies and bring it to boil Slowly add the fish smeared with turmeric and salt into the boiling gravy Slow down the heat, cover and cook for 7-8 minutes Uncover, check the consistency and adjust salt Transfer to a serving platter and serve it with steamed rice Tip: If the fish is not very fresh and finger dips in while pressing, deep fry the fish for 30 seconds and then put into the boiling gravy. Note: Please do not substitute mustard oil with any other oil, that will ruin all the effort!
Posted on: Sat, 18 Oct 2014 08:19:38 +0000
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