Ilish Macher Jhol / Hilsha/ Shad Curry

Ilish or Hilsa is one most adored fish of Bengal. We mainly get this fish during monsoon. It is that part of the time when it’s almost a celebration time in Bengali kitchen. Ilish is cooked in various ways in Bnegal but mostly in every Bengali home the first monsoon ilish is cooked in a the most traditional way and that is a simple delicious curry known as ilish macher jhol. The price of ilish is hiking up each year and this year per kg good quality ilish cost at about Rs 800 to Rs 1000 in city markets. Bong’s without a ilish dish in the monsoon is a pure mismatch. So whatever the price may be or where the price may reach a true Bong will manage when it comes to ilish. Today sharing with you all a simple delicious hilsa curry / ilish macher jhol . Cook Bong way you will love it.

Preparation time : 15 minutes 
Cooking time : 15 minutes 
Serves :  4  

Ingredients : 
4 to 5 big 100 /150 grm pieces each of Ilish/ Hilsa/ Shad
100 to 200 grm eggplant (cut into pieces)
100 grm pumpkin (cut into pieces)
1 tsp turmeric paste
1 tsp red chily paste or to taste
1 tsp kalojeera/kalonji / nigella sativa
4 to 5 green chilly (slit)
 ¼ cup mustard oil
Salt to taste

Methods Of Cooking : 

Wash the fish and the eggplant and then sprinkle salt , turmeric and red chilly powder. Rub the fish and eggplant with the spices. Now heat mustard oil ( if you really want to taste ilish in Bong way then take a pleasure of mustard no white oil substitute please) then add kalonji . Add pumpkin and fry a bit then add egg plant fry a bit cover and cook in medium to low flame till the eggplant and pumpkin are bit tender but not too soft. Then in a bowl mix turmeric and red chilly paste with little water . Add this mixture, green chilly , salt and fish pieces in the pan. Mix with very soft hands. Then add 1/ ½ cup of water. Cook for 5 minutes. Once it is done then add 1 tsp of mustard oil. Give five minutes standing time. Enjoy with hot steamed rice.

Happy Cooking!