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.

Course

Main course

Cuisine

Bangladeshi, Bengali

Prep Time

5 minutes

Cook Time

15 minutes

Servings

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

Course Main course Cuisine Bangladeshi, Bengali Prep Time 5 minutes Cook Time 15 minutes Servings 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

1. Clean and wash the fish. Marinate with salt and turmeric.
2. Add a little water to the remaining turmeric and red chili powder to make a gorgeous golden yellow wet paste. Keep aside.
3. Heat 2 tbsps of oil in a pan, fry the fish till light brown. Keep aside.
4. 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.
5. Now add the fried fish and cook for another 5 minutes on low heat.
6. Serve hot with steamed rice.

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