Name: Ilish macher tel jhol | Begun diye ilish macher jhol |Ilish macher jhol
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Bengali
Ingredients: To marinate the hilsa fish; 4 large Hilsa fish pieces, 100 grams each piece; 1 teaspoon Salt; ¾ teaspoon Turmeric powder (Haldi); For the masala paste; 1 teaspoon Turmeric powder (Haldi); ½ teaspoon red Chilli powder (Mirchi powder); Salt to taste; 2 tablespoons Water; Other ingredients for the Gravy; 1 Brinjal; ½ teaspoon Nigella seeds (Kalo jire); 2 green Chillies for tempering; 2-3 green Chillies for the gravy; 4 tablespoons Mustard oil for cooking; 1½ cups of Water for gravy (quantity can be varied as per desired consistency)

Ilish macher tel jhol aka begun diye ilish macher jhol is a pure Bengali delicacy and one of the most popular and beloved hilsa fish recipe which is frequently prepared in every Bengali house. It is a super light, runny and simple fish curry that is full of flavours and irresistible in taste. In this preparation, fresh hilsa fish slices are cooked with brinjal pieces and green chillies in mustard oil using minimal spices. Ilish macher jhol is a signature dish which has been filling immense pleasure and comfort in every Bengali’s life for ages. It is always accompanied with hot steamed rice.

Sometimes simplest recipes uplift the best taste and ilish macher tel jhol is the perfect example of it. Ilish mach itself has a unique flavour and its mighty flavour overpowers the fish curry. This fish curry is prepared using only kalo jeera aka nigella seeds and turmeric powder without using any other flavouring spices to bring the best flavour of the hilsa.

Table of Contents

About the recipe
Tips and Suggestions
How to make Ilish macher tel jhol (step wise photos)
Recipe Card

What is hilsa fish?

Hilsa is known as the “Queen of fishes”. Ilish(Hilsa fish) is very popular in South Asia, especially among Bengalis and Odiyas. It is the National fish of Bangladesh. It is also known as Elish mas in Bangladesh. It is also popular in Andhra Pradesh (India) and is called Pulasa in Telegu. It is popular among Sindhis as well. According to most of the Bengalis and Odiyas, including me, Hilsa is the tastiest fish in this world. The reason for its popularity is its unique taste, texture and flavour.

How to eat ilish mach responsibly without hampering the species

Nowadays hilsa fishes are having risk of extinction due to heavy demand and illegal fishing. There are a few policies that have been started by the government between India and Bangladesh to resist the worrying situation. They are trying their best but we need to take a few further steps too to save the species or else our next generation won’t be able to taste hilsa fish. Be a responsible eater and stop buying khoka ilish aka baby ilish.

We all know Hilsa fish is undoubtedly a special fish for every Bengali and every Bengali urges to have it. But hilsa fish has a different life cycle as compared to other fishes because it goes through both salted water and freshwater. Catching hilsa before spawn harms the progress of the next generation. Hence, it is very important to stop buying hilsa during its breeding season. Just restrict yourself to buying hilsa which weighs less than 500 grams. It is very important to be more concerned to conserving Bengali’s most celebrated fish Hilsa.

Recipe of Hilsa Fish

Many traditional and authentic Bengali fish curry recipe are prepared with Ilish mach(Hilsa fish). Each recipe is a masterpiece, and they are frequently served in almost every reputed Bengali restaurant and special ceremonies like marriage, annaprasan etc.

Ilish mach(Hilsa fish) can be prepared in many ways like frying, steaming, roasting or baking and very preparation tastes amazing. Shorshe Ilish, Ilish Bhapa, Ilish macher jhol, Doi Ilish, Ilish Macher Tok, Ilish Macher Paturi, Barishali Ilish etc. are the finest examples of Hilsa fish recipe.

There is an eternal bond between Hilsa fish and Bengalis and as a Bong, I completely agree with it. For Bengalis, fishes are much more than a food ingredient and it’s a significant part of any celebration too. In fact, you can say no Bengali exists in this universe who does not love ilish mach. Hilsa fish converts any occasion to festival with its unbeatable flavour and taste.

Whether it’s Annaprasan or a Marriage ceremony or a Matshamukhi (after death ceremony), any occasion is almost incomplete without Ilish macher recipe. In many Ashirwad(engagement) ceremonies, Hilsa fish is also used as “Tattwa” gift in Bengali weddings.

Hilsa fish aka ilish mach is a monsoon fish that is not easily available throughout the year. So, every Bengali waits for the monsoon to bring her highness home. Though the price of hilsa fish is sky high but still each Bengali manages to buy it every year to satisfy their craving. Even Hilsa is often bought in pairs in many Bengali houses. Bringing hilsa fish at home is always an event of tremendous joy which converts a regular meal into a feast.

Ilish mach aka hilsa fish has always been the centre of attraction in Bengali culinary whether it is epar bangla (West bengal) or opar bangla (Bangladesh). In fact, there is still a humorous conflict among Ghoti and Bangal claiming the hilsa fish as their part of culinary. When it comes to Ilish (Hilsa fish), my nostalgia keeps bounding me to talk more and more about this supreme fish.

Both Bengal and Bangladesh are surrounded by numerous rivers. They have been a superb source of freshwater fish for ages. The availability of fish is the main reason behind the vogue of Fish Curries in these regions. This is the secret behind the huge variations of Fish curries and hilsa fish recipe in Bengali cuisine.

Ilish macher jhol aka begun diye ilish macher jhol is an authentic Ilish mach recipe that is prepared in Bengali houses since ages. The combination of green chillies, nigella seeds and a drizzle of mustard oil with Hilsa fish goes heavenly and nothing can beat its taste.

I still remember my childhood days when my dad used to walk to the fish market with his bag during rainy days and buy hilsa fish along with roe (Ilish macher dim). Ilish macher tel jhol is always prepared with fresh ilish mach. So, on the first day, my mom always used to prepare ilish macher tel jhol recipe with half of the hilsa pieces and used to keep the rest of the fish pieces in the freezer for a different recipe like shorshe ilish or ilish bhapa etc. On those days, after taking bath, sitting across the dining table for lunch was a matter of joy. A plate of rice along with a large hilsa piece and runny soupy gravy along with tender brinjal chunks is pure bliss.

Every house has its own way of preparing ilish macher patla jhol by using different proportions of ingredients and different cooking times. But it is a signature dish. So, the main ingredients have always remained the same. I have learnt this traditional Bengali recipe from my mother.

Ilish macher tel jhol aka begun diye ilish macher jhol is a super easy hilsa fish recipe. It requires minimal ingredients to get prepared. Bengali spices can create magic and make any fish curry taste outstanding. But this ilish mach recipe is an exception. No other spices are used in this recipe, other than nigella seeds and turmeric powder. The best part of the recipe is that it gets prepared very quickly without investing much time and effort. So, it can be a great option for quick weekday lunch or dinner.

Ilish macher jhol with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included tips and tricks below to make the recipe easier for you. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.

Tips to prepare perfect ilish macher jhol

Always marinate the fish slices with salt and turmeric powder for at least ten minutes.
Lightly fry the hilsa pieces before adding to the gravy.
Fry the brinjal pieces separately before adding to the curry.
Hilsa fish pieces are very tender and delicate. Flip them very carefully during the time of cooking.
Always use Mustard oil for cooking this fish recipe. It will give amazing flavour to the fish.
Don’t skip green chillies from the recipe. If you like less heaty food, then add whole green chillies. It makes the gravy aromatic.
At the end of cooking, don’t forget to drizzle mustard oil on the top.

How to make ilish macher tel jhol?

For the ilish macher tel jhol aka begun diye ilish macher jhol, first cut and clean the hilsa fish pieces and wash them gently. Then marinate the fish pieces with salt and turmeric powder for at least 10 minutes.

Now put a pan on flame and let it become completely dry. Add mustard oil into the pan and allow it to become hot. Once the oil is hot, add the marinated fish pieces and fry them lightly from both sides for 30 seconds. Then transfer the pieces to a separate plate.

Now, add the brinjal chunks into the same pan and fry them over medium flame till they are cooked and light brown in colour. Keep the brinjal pieces aside on a separate plate.

Then add some more oil into the pan and allow it to become hot. Add nigella seeds aka kalo jeere, green chilli into the pan and let them crackle.

In the meantime, take a bowl and add 1 teaspoon turmeric powder, ½ teaspoon red chilli powder, salt and 2 tablespoons of water into it. Mix them thoroughly and make a smooth paste. Add the masala paste into the pan and mix it well. Cook it on low flame for another 2-3 minutes so that the masala can get cooked properly and the raw smell disappears.

Add 1½ cups of water into the pan and give a nice mix. Put the flame in high and bring it to boil. Turn the flame in low and add the fried brinjal chunks into the pan cover the pan. Cover the pan and cook it on high flame for 2 minutes.

Then again put the flame in low and add the fried fish pieces into the pan and make sure to dip all the pieces properly in the gravy. Add 2-3 green chillies into the pan and cover the pan. Cook it on low flame for another 8-10 minutes. Flip the fish pieces once in between very carefully. Check the salt of the gravy and add more if required. Then switch off the flame. Now your ilish macher jhol is ready to serve.

Many ilish macher recipe have already been shared in my previous posts. You can check few of them like

Shorshe ilish
Doi Ilish
Barishali Ilish
Ilish Pulao

..And Many more…

Ingredients:

To marinate the hilsa fish

4 large Hilsa fish pieces, 100 grams each piece
1 teaspoon Salt
¾ teaspoon Turmeric powder (Haldi)

For the masala paste

1 teaspoon Turmeric powder (Haldi)
½ teaspoon red Chilli powder (Mirchi powder)
Salt to taste
2 tablespoons Water

Other ingredients for the Gravy

1 Brinjal
½ teaspoon Nigella seeds (Kalo jire)
2 green Chillies for tempering
2-3 green Chillies for the gravy
4 tablespoons Mustard oil for cooking
1½ cups of Water for gravy (quantity can be varied as per desired consistency)

Instructions:

Cut and clean the hilsa fish pieces and wash gently with water.
Marinate the hilsa fish pieces with 1 teaspoon salt, 1 teaspoon turmeric powder and keep them aside for at least 10 minutes.
Now put a pan on flame and let it become completely dry. Add 3 tablespoons of mustard oil into the pan and allow it to become hot.
Once the oil is hot, add the marinated fish pieces carefully into the pan and fry them very lightly for 30 seconds in low flame. Then flip the pieces delicately and fry the other side for another 30 seconds. Take the pieces out carefully on a separate plate and keep them aside.
Now in the same pan, add brinjal chunks and fry them evenly from all the sides over medium flame for 5-6 minutes till tender and light brown in colour. Keep them aside on a separate plate.
Now add 1 tablespoon oil to the same pan and allow it to become hot. Add ½ teaspoon nigella seeds aka kalo jeere, 2 green chillies into the pan and let them crackle.
In the meantime, take a bowl and add 1 teaspoon turmeric powder, ½ teaspoon red chilli powder, salt and 2 tablespoons of water into it. Mix them thoroughly and make a smooth paste.
Add the masala paste into the pan and mix it well. Cook it on low flame for another 2-3 minutes so that the masala can get cooked properly and the raw smell disappears.
Add 1½ cups of water into the pan and give a nice mix. Put the flame in high and bring it to boil.
Put the flame in low and add the fried brinjal chunks (Step 5) into the pan cover the pan. Cover the pan and cook it on high flame for 2 minutes.
Again, put the flame on low and add the fried fish pieces (Step 4) into the pan and make sure to dip all the pieces properly in the gravy.
Add 2-3 green chillies into the pan and cover the pan.
Cook it on low flame for another 8-10 minutes. Flip the fish pieces once in between very carefully.
Check the salt of the gravy and add more if required. Then switch off the flame and your ilish macher tel jhol is ready to serve.

Serving Instruction

Transfer the ilish macher jhol into a serving bowl or on a serving plate. Serve hot or warm to enjoy the best taste. Pair up the dish with hot steamed Basmati rice and enjoy the authenticity of Bengal.