Ilish Macher Tel Jhol - A light and healthy Hilsa fish curry

Ilish macher tel jhol is a light and easy to make Hilsa gravy item that is traditional Bengali preparation. Hilsa as you know has a lot of health benefits like Omega Fatty acid which lowers cholesterol and most of all tastes great. The scent of mustard oil adds a nostalgic value to this dish for the Bengalis. Since this does not take much time to prepare it is appropriate for modern days as well.

Preparation Time: - 10 min

Cooking Time: - 15 min

Servings: - 2 persons (depends on individual capacity)

Ingredients:-

1. 4 pieces Ilish or Hilsa
2. 3 slit Green Chilies
3. 1 tsp Turmeric powder
4. 1 tsp Nigella seeds (Kalonji)
5. 2 ½ tbsp Mustard Oil
6. 1 tsp Kashmiri Chili Powder
7. Salt to taste
8. Cumin powder (Jeera)
9. Few coriander leaves for garnishing

Preparation:-

1. Clean and wash the fish under running water. Marinate with salt and turmeric powder for 10 minutes.
   
2. Add  cumin powder, Kashmiri Chili powder and a little water to the remaining turmeric powder to make a bright golden yellow wet paste. Keep aside.
   
3. Heat 2 tbsp of oil in a pan, shallow fry the fish till light brown. Caution will be needed to pick the fish from pan – otherwise it may break. Keep aside.
4. Add the remaining oil in the same pan, add the kalonji and green chilies. Once they stop spluttering, add the turmeric paste. Sprinkle in the salt to adjust. Sauté for a minute or two.
   
5. Now add a cup of warm water and let it simmer for 5 minutes on medium heat.
   
6. Now add the fried fish and cook for another 2~3 minutes on low heat.
   
7. Garnish with a slit green chili and coriander leaves.
   

Serve hot with steamed rice. I prefer a little lemon juice with it. 

As always please feel free to comment, criticize and seek if any help is required. I am all ears.