A classical Bong Fish Curry prepared with Ilish Mach or Hilsa Fish is Ilish Macher Sorshe bata diye Jhal or Hilsa Fish in Mustard Gravy
Ingredients
Hilsa fish/ Ilish Mach: 5-6 pieces ( around 1kg)
Black Mustard Seed: 1 Tbsp. (soaked in lukewarm water)
Yellow Mustard Seed: 1 Tbsp. (soaked in lukewarm water)
Green Chili: 6 (slit)
Salt: To taste
Turmeric powder: 1 Tsp.
Red Chili Powder: ½ Tsp.
Mustard Oil: 3 Tbsp + 1 Tsp.
Instructions
Prepare a thick paste of Mustard seeds in a grinder by adding 2 green chilies and ½ Tsp. of salt and keep it aside.
Add1 Cup of water to this mixture and get this through a strainer to discard the husk.
Rub fish pieces with ¼ Tsp. salt and ½ Tsp. turmeric powder and keep them aside.
Heat 3 Tbsp. of Mustard oil in a deep pan till the oil changes color.
Add ¼ Tsp. each of Turmeric Powder, Red Chilli Powder, and also Salt.
Add Mustard oil to pan and pour mustard paste, turmeric powder, green chilies, red chili powder, and water to the mixture and boil it on medium flame.
Now add fish pieces slowly to the mixture and cook it on low flame for at least 10 minutes. The Pan should be covered with a lid in this stage.
Uncover the pan and pour 1 Tsp. of raw Mustard oil over the gravy and bring it to boil for 2-3 minutes. At desired consistency take it out of the gas.
Ilish macher Jhal is ready to serve with steamed rice.
Nutrition Information
Calories: 367
Fat: 16g
Saturated fat: 2.7g
Carbohydrates: 2.9g
Sugar: 0.8g
Sodium: 1297mg
Fiber: 0.9g
Protein: 50g
Cholesterol: 87mg
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