Ilish macher tel jhol is a typical Bangladeshi item, wher minimum spices are used to cook this dih with raw ilish mach, I mean in this particular dish, Ilish must not be fried before adding into the gravy. Because the smell of the raw ilish is the key ingredient of this item.
Take the fish pieces, gently wash under tap water, very lightly. Don't wash too much, it'll wash out all the essence of Hilsa. Place the fish on a plate, marinate with salt & turmeric and keep aside.
In a small bowl, add turmeric, red chili & cumin powder, add little water and make a smooth paste.
Now heat the oil in a wok till the oil smokes.Temper the oil with kalonji.
Now add the chili & cumin paste, turmeric powder to the wok and sprinkle some water, keep stirring everything genetly for 2 minutes.
After 2 minutes add 2 cups of water into the wok, add Salt to taste and cover the wok. Let the gravy to start boiling. When the gravy will start boiling, open the cover and add the mustard paste and stir it for few seconds
6. Add marinated fish pieces and slited green chili
Cover the wok again, and now simmer the heat to cook everything on low heat for 5-6 minutes.
After sometimes, check Fish are well cooked or not. If Fish pieces are cooked enough, open the cover and higher the heat to boil the gravy for 1 minute.
After 1 minute, check the salt, add some if needed and turn off the gas.
Serve lisher Tel Jhal hot with steamed rice.
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