Authentic Bengali Ilish Er Tel Jhol – Mustard Oil Hilsa Fish Curry

Ilish Er Tel Jhol Recipe – Bengali Hilsa Fish Curry

Ilish Er Tel Jhol, or Hilsa Oil Soup, is a traditional Bengali dish that showcases the iconic Hilsa fish, known for its rich, distinctive flavor. This simple yet aromatic fish curry is cooked with mustard oil, turmeric, kalonji (nigella seeds), and green chilies, making it a delightful dish to pair with steamed rice. The Ilish fish is gently pan-fried, then simmered in a flavorful, golden yellow gravy, creating a perfect balance of spice and tenderness. This dish is a staple in Bengali households and is perfect for a hearty, comforting dinner.

Ingredients

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Cuisine: Bengali

Course: Dinner

Diet: High Protein, Non-Vegetarian

Instructions

1. Prepare the Fish:
   Start by cleaning and washing the Hilsa fish thoroughly. Once cleaned, marinate the fish with salt and a pinch of turmeric powder. This will help enhance the flavor and color of the fish. Set the marinated fish aside for a few minutes.

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2. Make the Turmeric Paste:
   Take the remaining turmeric powder and add a small amount of water to it, stirring to create a smooth, golden yellow paste. This will serve as the base for your curry gravy.

3. Pan-Fry the Fish:
   Heat 1 tablespoon of mustard oil in a heavy-bottomed pan over medium heat. Once the oil is hot, carefully add the marinated fish pieces into the pan. Fry the fish until it turns light brown on both sides. This process enhances the fish’s flavor and texture. Once fried, remove the fish from the pan and set it aside.

4. Prepare the Gravy:
   In the same pan, add the remaining mustard oil. Once the oil heats up, add the kalonji (nigella seeds) and slit green chilies. Stir them gently until the chilies start to splutter. Then, add the prepared turmeric paste and mix it well. Season the gravy with salt to taste. Let this mixture cook for 1-2 minutes, allowing the flavors to infuse.

5. Simmer the Gravy:
   Pour in a cup of warm water to the pan, stirring to combine. Allow the gravy to simmer on medium heat for about 5 minutes. This will help the turmeric and spices fully develop their flavors.

6. Combine the Fish and Gravy:
   Gently add the fried fish back into the pan. Let the fish simmer in the gravy for another 5 minutes on low heat. The fish will soak up the flavors of the gravy, becoming tender and aromatic.

7. Final Touch:
   Once the fish is cooked through and the gravy has thickened slightly, switch off the heat. Your Ilish Er Tel Jhol is now ready to be served!

Serving Suggestions

Ilish Er Tel Jhol is best enjoyed with steamed rice to soak up the flavorful mustard oil gravy. A side of kachumber salad (a fresh cucumber, tomato, and onion salad) will add a refreshing contrast to the rich, spicy curry.

This dish is perfect for a simple weekday dinner or any special occasion where you want to celebrate the authentic flavors of Bengali cuisine.

Nutritional Information (per serving)

Enjoy this flavorful Bengali dish with your loved ones, bringing the essence of traditional Bengali cooking to your table!