Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, ilish macher tel jhaal. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Ilish macher tel jhol begun diye or Ilish mscher tel jhal recipe is a classic easy to prepare Bengali Ilish preparation. If you are new to my channel warm regards and welcome to the family Madhusri kitchen thanks for watching! don't forget to like comment and subscribe. While policy initiatives between India and Bangladesh are underway to.
Ilish Macher Tel Jhaal is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Ilish Macher Tel Jhaal is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have ilish macher tel jhaal using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ilish Macher Tel Jhaal:
- Get 2-3 pieces Hilsa fish, cleaned
- Make ready 2 tbsp mustard oil
- Prepare 1/2 tsp nigella seeds (kalonji)
- Make ready to taste salt
- Prepare 1/2 tsp turmeric powder
- Take 1 tsp red chilli powder
- Take 2-3 green chilies, slit
- Prepare 1 tsp raw mustard oil
- Get 1 tsp coriander leaves, chopped
Heat mustard oil in a kadhai/pan and add the kala jeera, allow it to splutter and then add the dry red chillies. Ilish mach bhaja (hilsa fish fry), Ilish mach bhaja tel and Begun diye Ilish macher jhol (Hilsa fish curry with eggplant) and hot steaming rice. The fish curry is light and soupy with the flavour fresh fish and eggplant chunks. Pabda Macher Tel Jhal is a Bengali gravy based fish curry prepared with Pabda mach or Catfish.
Instructions to make Ilish Macher Tel Jhaal:
- Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Make a paste with the turmeric powder, red chilli powder and 1/2 cup water. Keep aside.
- Heat 2 tbsp. oil & fry the fish slightly on both sides. Drain and keep aside.
- Temper the same oil with nigella seeds. Saute for a few seconds. Add the paste and salt. Bring it to a boil.
- Add the fried fish & green chilies. Simmer on a medium flame for 2 minutes.
- Add raw mustard oil and switch off the flame.
- Garnish with coriander leaves and serve with plain steamed rice.
In Tel Jhal we do use both onion paste and mustard paste for the gravy. While cooking you must balance both onion and mustard as both are having a distinct flavor. Pabda Macher Tel Jhaal or Pabda Macher Jhol is a staple Bengali Fish Curry. Pabda is a delicate fish with extremely flavourful flesh. Hence Pabda Macher Kalo Jeerer Jhol is cooked light with minimal usage of spices.
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