Hilsa Fish in spicy mustard oil gravy (Ilish macher tel jhal)

Hello everybody !!

This is the final recipe of my Hilsa fish series. Let me know in the comment section which is your favorite one out of all the recipes I shared. Also let me know what recipes you want to see in future 🙂

This is the the simplest one out of all I think. But what makes this one super delicious is the fact that we have 3 ingredients which are best friends with Hilsa fish – mustard oil, green chillies and eggplant. Any Hilsa recipe has these 3, it has to be the best 🙂

A  easy super quick recipe for you, a must try if you are a new cook / love less spicy yet full of flavor Hilsa dish.

Lets get started !!

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Preparation Time : 5 minutes

Take a frying pan. Add 4 tablespoon mustard oil in a frying pan. When the oil heats up, fry the Hilsa fish pieces until they turn golden on both sides.

Cooking Time : 10 minutes

Ingredients :

  • Hilsa Fish – 2 piece, (I generally use the fish tail piece for this since I feel it adds more flavor, you can use any)
  • Eggplant – 1 small, chopped into long thin slices
  • Green Chillies – 4, slitted
  • Tomato – 1 small or 1/2 a medium, roughly chopped
  • Black cumin seeds (Kala Jeera) – 1/2 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Mustard oil – 7 tablespoon (4 tablespoon to fry the fish pieces, 2 tablespoon for the preparation, 1 tablespoon during garnishing)
  • Salt – as per taste

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Recipe :

  1. Heat 2 tablespoon mustard oil in a wok / deep bottom frying pan.
  2. When the oil heats up, add black cumin seeds. Wait until they start to crackle.
  3. Add eggplants. Sprinkle some salt. Let them fry a little bit.
  4. When the eggplants start turning golden, add tomatoes. Add turmeric powder also.
  5. Mix everything and keep stirring until the tomatoes become soft.
  6. Add 2 cups of warm water. Mix well.
  7. Now place the fried fish pieces into the gravy. Add 2 green chillies. Cover the wok with a lid. Lower the flame to medium.
  8. Wait until the gravy thickens and everything is cooked. Gravy should be little runny not too thick. Turn sides of the fish pieces so that both sides get cooked.
  9. Once you are happy with the consistency of the gravy turn the flame off.
  10. Drizzle 1 tablespoon mustard oil on top and garnish with remaining green chillies.

Serve Hilsa Fish in spicy mustard oil gravy hot with rice.

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