Ilish Tel Jhal is a zesty Bengali fish curry made by cooking fresh hilsa fish chunks in a light, runny gravy infused with fiery green chillies, black cumin, and the pungent mustard oil. The dish has minimal ingredients but packs a flavourful punch thanks to the unique combination of spices and the rich oiliness of the prized hilsa fish. Ready in under 45 minutes, Ilish Tel Jhal is surprisingly simple to cook at home. Serve it with steamed rice for a quick, satisfying fish curry meal.
Sunrise tip: To prevent the delicate hilsa pieces from breaking up, cook them on a low simmer and avoid stirring too vigorously. Gently nudge them instead.
Time: 5 minutes
Wash and clean the hilsa fish pieces. Rub some salt and Sunrise Turmeric powder on the fish. Let it marinate for 5 minutes while you prepare the other ingredients.
Time: 5 minutes
Heat the mustard oil in a heavy-based pan or kadhai. Once it starts smoking lightly, reduce the heat and add black cumin & slitted green chillies.
Sauté them briefly until they start to change colour and release their aroma.
Time: 15 minutes
Take a bowl, add Sunrise Mustard powder to it. Now, mix with warm water and a pinch of salt.
Keep it for 15 minutes before use.
Pour this mustard paste in the tempered oil and mix well.
Time: 5 minutes
Slide in diced tomatoes to the pan and cook them for 2-3 minutes.
Gently place the marinated hilsa fish pieces in the pan in a single layer. Cook it for 5-10 minutes until the flavours blend well.
Time: 1 minute
Sprinkle the finely chopped coriander leaves over the cooked Hilsa.
Transfer the fish curry to a serving bowl. Drizzle some raw mustard oil on top. Serve hot with steamed rice.
Side Dish: Steamed rice
Accompaniment: Sliced cucumber or tomato salad