Bengali cuisine
Indian Curry
Ilish Machh
Beginner
For 2 people

Fiery Bengali Ilish Tel Jhal Recipe with Mustard Punch


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.

Ingredients

  • Sunrise Mustard Powder

    3 tsp
  • Sunrise Mustard Oil

    30 ml
  • Hilsa

    2 pcs
  • Green Chillies (slitted)

    3 to 4
  • Coriander leaves (finely chopped)

    to garnish
  • Sunrise Turmeric Powder

    1 tsp
  • Tomato (diced)

    1 medium
  • Black Cumin

    1 tsp
  • Salt

    to taste

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.

 

Steps

Step 1: Marinate the Hilsa Fish

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.

 

Step 2: Temper the Oil

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.

 

Step 3: Prepare Mustard Paste

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.

 

Step 4: Add Diced Tomato & Marinated Hilsa

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.

 

Step 5: Garnish and Serve

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.

 

Goes Best With

  • Side Dish: Steamed rice

  • Accompaniment: Sliced cucumber or tomato salad