🍲 Authentic Bengali Recipe: Ilish Macher Jhol (Hilsa Fish Curry) 🐟

Ilish Macher Jhol is a classic Bengali delicacy loved by fish enthusiasts. With the delicate aroma and rich taste of Hilsa fish (Ilish), this curry brings a perfect blend of spice and flavor to your dining table.

🛒 Ingredients:

• 🐟 Fresh Hilsa Fish (Ilish) – 6-7 pieces (around 500g)
• 🌿 Turmeric Powder – 1 tsp
• 🌶️ Red Chilli Powder – 1 tsp
• 🥄 Mustard Seeds (ground into fine paste) – 2 tbsp
• 🥥 Mustard Oil – 4 tbsp
• 🍃 Green Chillies – 4-5 (slit)
• 🧂 Salt – to taste
• 🌱 Nigella Seeds (Kalonji/Kalo jeera) – ½ tsp
• 💦 Water – 1½ cups
• 🍅 Tomato (medium, sliced) – 1 (optional)
• 🍈 Lemon Juice – 1 tbsp (optional)
• 🌿 Fresh Coriander leaves – for garnishing (optional)

🍳 Cooking Process:

Step 1: Preparation

• Thoroughly wash Hilsa fish pieces under cold water, pat them dry gently.
• Marinate fish pieces with turmeric powder, a pinch of salt, and a little mustard oil for about 10-15 minutes.

Step 2: Frying the Fish

• Heat mustard oil in a pan until it starts smoking lightly (to remove pungency), reduce heat.
• Gently shallow fry Hilsa fish pieces for about 2 minutes on each side. Don’t overcook; keep aside.

Step 3: Cooking the Curry

• In the same pan (add extra oil if required), temper with Nigella seeds and slit green chillies.
• Add sliced tomato (optional) and sauté briefly until softened.
• Mix mustard paste with water (½ cup) and add to the pan. Stir continuously to prevent curdling.
• Cook on low flame for 2-3 minutes until oil separates.

Step 4: Simmering

• Gently add the lightly fried Hilsa pieces into the gravy.
• Pour in remaining water (1 cup) slowly; add salt according to taste.
• Cover and simmer gently for 7-10 minutes on low heat.

Step 5: Finishing Touch

• Optionally drizzle lemon juice for extra zest.
• Garnish with fresh coriander leaves and additional slit green chillies if desired.

🍽️ Serving Suggestion:

Serve hot Ilish Macher Jhol accompanied by steamed white rice 🍚 for an authentic Bengali meal experience.

📌 Quick Tips & Notes:

• Authentic Bengali cooking often uses mustard oil for the perfect taste and aroma. Substitute cautiously if unavailable.
• Avoid excessive stirring after adding fish to prevent breaking.
• Ilish fish has delicate bones; savor with caution.

Experience the vibrant Bengali tradition and celebrate the deliciousness of Ilish by joining the annual Sundarban Hilsa festival (also known as the Sundarban ilish utsav) — a festive event that pays tribute to the exquisite taste and cultural significance of Hilsa fish in Bengal.

Reference & Credit:

• Recipe inspired by traditional Bengali cooking methods and authentic household recipes.
• More insights and culinary traditions can be explored at Sundarban Hilsa festival (Sundarban ilish utsav).