Ilish Er Tel Jhol ((Hilsa in a Light Gravy)

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The sizzling sun has disappeared behind a grey veil of ominous nimbus. There’s a lull. An uncanny calm.

I wait.

I can now smell the rains.

And there i see them, angry pellets of raindrops fast approaching me from the distant dark horizons.

I sit by the window, transfixed, watching the theatrics of the rains, relishing and savoring every moment. I let my hair down, the mad gusts of wind play gleefully with my locks. I crane my neck, I feel the spray on my face. I lose the sense of time and space. Its just the rains and me, me and the rains this grey morning.

Not a day for elaborate cooking and could anything be quicker yet more soulful than hot rice and a runny Ilish tel jhol ? Yes, a couple of green chillies too please !!Save

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Ilish Er Tel Jhol ((Hilsa in a Light Gravy)

Ilish tel jhol. Hilsa in a runny gravy scented with kalonji and turmeric. Spiked with green chillies. Finished with a generous drizzle of mustard oil.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Main Course

Cuisine Bangladeshi, Bengali

Ingredients

  

• 4 pieces Ilish or hilsa
• 6-7 green chilies slit
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp nigella seeds or kalonji
• 4 tbsp mustard oil
• salt to taste

Instructions

 

• Clean and wash the fish. Marinate with salt and turmeric.
• Add a little water to the remaining turmeric and red chili powder to make a gorgeous golden yellow wet paste. Keep aside.
• Heat 2 tbsps of oil in a pan, fry the fish till light brown. Keep aside.
• Add the rest of the oil in the same pan, add the kalonji and green chilies. Once they stop spluttering, add the turmeric-red chili paste. Sprinkle in the salt. Cook for a minute or two. Now add 3/4 cup of warm water and let it simmer for 5 odd minutes on medium heat.
• Now add the fried fish and cook for another 5 minutes on low heat.
• Serve hot with steamed rice.

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