Ilish Mach Tel Jhol, AKA hilsa fish curry is a popular dish in Bangladesh, made with the main ingredient of hilsa fish-- the national fish of our country. Fish is a strong part of Bengali diet, due to the extensive fresh bodies of water throughout the nation, as well as being along the coast of the Bay of Bengal. Fish is also known for its nutritional value, as it has high source of protein, fatty acids and other micronutrients.
Ilish Mach Tel Jhol is a strong and flavorful fish curry, which is usually cooked with turmeric, cumin, chilli peppers, a variety of vegetiables and other spices. It's a dish that can be easily transformed into ones taste and have a unique taste to any household.
So, how will this dish bring your tastebuds home?
1. Wash chunks of fish and rub in 3g of salt, 3g of turmeric, 8g of garlic and 15 ml of mustard oil into the fish. Let marinate for 15 minutes.
2. Add and heat 15 ml of mustard oil in a pan.
3. Lightly panfry each fish for 30 seconds on each side.
4. Remove fish from pan, and add in your onions. Cook until caramelized.
5. Add green chilli to pan.
6. Add 100 ml of water and remaining seasonings to pan, adjust seasoning as needed.
7. Once water starts boiling and add remaining water. Bring mixture to boil.
8. Add fish back into pan once boiling on high for 7 minutes.
9. Add tomato and cilantro and cook for 3 more minutes.
10. Add remaining mustard oil and mix. Cook for one more minute.
11. Serve with rice and enjoy!
