Ilish maccher tel jhal Hilsa fish curry

Name: Ilish maccher tel jhal Hilsa fish curry
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3-4 pieces hilsa pieces; 1 tsp mastard seeds (preferrable white or yellow); 1 tsp poppy seeds; 1/4 tsp jeera powder; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; as needed Mastard oil; to taste Salt; 1/4 tsp sugar; 1/4 tsp Onion seeds; 3-4 green chillies

Homecook Mou @cook_16924063

India

As the name suggests "Tel jhal", means light bengali curry infused with the aroma of kalonji (kalo jeera), green chillies and mastard oil.
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Homecook Mou @cook_16924063

India

As the name suggests "Tel jhal", means light bengali curry infused with the aroma of kalonji (kalo jeera), green chillies and mastard oil.
#book
#ebook

Saved

Ingredients

30 mins

2 servings

3-4 pieceshilsa pieces
1 tspmastard seeds (preferrable white or yellow)
1 tsppoppy seeds
1/4 tspjeera powder
1/2 tspturmeric powder
1/2 tspred chilli powder
as neededMastard oil
to tasteSalt
1/4 tspsugar
1/4 tspOnion seeds
3-4green chillies

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Steps

30 mins

1

Firstly marinate the fishes with pinch of salt, little turmeric and red chilli powder. Keep aside.
2

In a mixer, grind mastard seeds, poppy seeds and 2 green chillies and make a smooth paste. Keep aside.
3

Heat the pan, add 1/4 cup mastard oil. Add kalonji and saute for few seconds. In a small bowl mix turmeric, jeera powder and red chilli powder and water to make a thin paste. Now add this mixture into the pan. Saute for few minutes until oil separates. Now add mastard-poppy seed paste and little water. Keep on high flame. Once boils up, lower the flame to medium. Add salt, sugar and mix well. Now add the fishes. Add green chillies, add 2 tsp mastard oil. Cover it and keep on medium flame.
4

Once the fishes are done, switch off the flame. This preparation will not have too much thick gravy. Serve with steam rice.