Ilish Macher Jhol
The soul of Bengali cuisine — hilsa fish simmered in a light, mustard oil-tempered broth with turmeric, green chillies, and the natural fat of the fish doing most of the work. Eaten with plain steamed rice.
Cuisines
Bengali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 4 pieces | Ilish (Hilsa) fish steaks |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 3 tablespoons | mustard oil |
| 1 cup | potato, cut into wedges |
| 1 cup | eggplant, cut into wedges |
| 2 cups | water |
| 2 pieces | green chilies, slit |
| 1 teaspoon | nigella seeds (kalonji) |
Instructions
- 1 Clean the Ilish fish steaks and marinate them with half of the turmeric powder, half of the red chili powder, and salt. Set aside for 10 minutes.
- 2 Heat mustard oil in a pan until it starts to smoke lightly, then reduce the heat.
- 3 Fry the marinated fish steaks lightly on both sides until golden brown. Remove and set aside.
- 4 In the same oil, add nigella seeds and let them splutter.
- 5 Add potato wedges and sauté until they start to turn golden.
- 6 Add eggplant wedges and continue to sauté for a couple more minutes.
- 7 Add the remaining turmeric powder, red chili powder, and salt. Mix well.
- 8 Pour in water and bring it to a boil.
- 9 Add the fried fish steaks and green chilies to the boiling curry.
- 10 Cover and let it simmer on low heat for about 10-15 minutes until the vegetables are cooked and the flavors meld together.
- 11 Adjust seasoning if needed and remove from heat.
Tips
For an authentic taste, always use fresh Ilish fish and mustard oil. Serve with steamed rice.