Ilish Macher Jhal or Ilish in mustard gravy Delicious Bengali Dish

Ilish Macher Jhal or Ilish in mustard gravy

Ingredients:

• 500gms Hilsa or Ilish
• ½ Teaspoon Nigella Seeds
• 2 Tablespoon Mustard Oil 
• 4-5 Green Chillies slit at the base
• 1 Teaspoon Turmeric Powder
• ½ Teaspoon Red Chilli Powder
• 2 cups Water
• Salt to taste

For the Paste:

• Mustard 4 Tablespoon soaked in little lukewarm water
• 1 green chilli chopped
• pinch of salt
• Put in a grinder and make a smooth paste, strain and retain the liquid, discard the pulp

Method Of Cooking:

• Wash the IIish fish properly.
• Rub the fish with little salt and half of the turmeric powder and keep it aside 
• Now in a Wok or Kadai heat 2 tablespoon mustard oil till it smokes or change colour
• Add the Nigella seeds
• Pour in the Mustard Paste extract.
• Add Turmeric Powder, Red Chilli Powder and some water.
• Add the slit green chillies and bring it to boil.
• Add the fish smeared with turmeric and salt into the boiling gravy.
• Slow down the heat, cover and cook for 7-8 minutes.
• Uncover, check the consistency and adjust salt.

Serve it with steamed rice.

Dudh Mach (Fish Curry with Milk) Very Tasty Indian Bengali Dish

Dudh Mach (Fish Curry with Milk)


Ingredients:

• Boyal fish pieces
• Mustard oil
• Red chilli powder
• Salt
• Sugar
• Milk
• Onions
• Ginger
• Garlic
• Turmeric powder
• Jeera powder
• Garam masala powder
• Tejpata
• Jeera

Method Of Cooking:

• Rub the boyal fish pieces with a pinch of salt and turmeric powder, fry them in mustard oil and then keep aside.
• Grind onions, ginger and garlic pieces into a fine paste with milk and keep aside.
• In a deep bottomed pan heat mustard oil. 
• Add tejpata and whole jeera as phoron and let them splutter.
• Now add the milky ginger-garlic-onion paste.
• Stir and cook well. 
• Add salt to taste, half teaspoon sugar, little turmeric powder and red chilli powder. 
• Add jeera powder and garam masala powder.
• Add milk and let the gravy boil. 
• Add the fried boyal fish pieces cover the pan and cook well for some time.
• Garnish the boyal fish curry with ghee.

Serve hot with rice.