Illish Maach/Hilsa Fish Curry

Name: Illish Maach/Hilsa Fish Curry
Total time: 1800 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 300 grams Hilsa (Illish maach); 1/2 cup Mustard Oil; 1.5 - 2 tsps Turmeric Powder; to taste Salt; 3/4 tsp Seeds Nigella (Kalonji/Kalo-jeere); 4 Green chillies , slit; 2 cups Water

Antara S @cook_7805331

New Delhi, India

This is illish maach-er kaalo jeere kancha lonkar jhol. This roughly translates to: hilsa in nigella seeds & green chillies curry.
Hilsa is a delicacy, and LOVED by most Bengalis. This simple fish curry is made in every Bengalis' kitchen. Try it out! :)

Antara S @cook_7805331

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Ingredients

30 mins

2-serving

300 gramsHilsa (Illish maach)
1/2 cupMustard Oil
1.5 - 2 tspsTurmeric Powder
to tasteSalt
3/4 tspSeeds Nigella (Kalonji/Kalo-jeere)
4Green chillies , slit
2 cupsWater

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Steps

30 mins

1

300 grams of Hilsa will yield about 4-5 pieces. Marinate the fish with a pinch of salt and turmeric powder.
2

Meanwhile, heat mustard old in a kadhai/wok. Carefully add in the fish pieces, one by one.
3

You might want to fry them in batches, to ensure that the wok doesn't become over-crowded.
4

Reduce the heat to medium high. Turn the pieces over. Fry for 4-5 minutes, till both the sides turn golden in colour.
5

Remove the pieces from the wok, and set aside.
6

To the oil, add in the nigella seeds. Let them splutter. Also add in one green chilli.
7

Carefully places the fish pieces back into the wok. Pour in 1 cup of water. Add salt and the rest of the turmeric powder.
8

Bring to a boil. The water should have turned into a yellow-orangish colour.
9

Thrown in the green chillies. Turn the fish over carefully.
10

Add more water if required.
11

Reduce the flame to low, and cook for another 3-4 minutes.
12

The gravy will be very light, translucent, and golden.
13

Boil it till it doesn't taste watery. Adjust salt.
14

Serve hot, and pair with plain white rice.