Illish Maach/Hilsa Fish Curry
Illish Maach/Hilsa Fish Curry

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, illish maach/hilsa fish curry. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Hi all, Here's a quick and easy recipe for a delicious Hilsa Fish curry with Eddoes (Illish Maas with Mukhi) Curry for all you Indian/Bengali/Pakistani food. Welcome to our channel NJ's Simple Recipes. You can learn simple and easy recipes across India and World. We look forward to sharing more interesting food.

Illish Maach/Hilsa Fish Curry is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Illish Maach/Hilsa Fish Curry is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook illish maach/hilsa fish curry using 7 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Illish Maach/Hilsa Fish Curry:
  1. Get 300 grams Hilsa  (Illish maach)
  2. Make ready 1/2 cup Mustard Oil
  3. Take 1.5 - 2 tsps Turmeric Powder
  4. Take to taste Salt
  5. Take 3/4 tsp Seeds Nigella (Kalonji/Kalo-jeere)
  6. Take 4 Green chillies , slit
  7. Get 2 cups Water

Now-a-days we are · Bhapa Ilish or steamed Hilsa is a signature Bengali fish preparation where Hilsa Fish or Ilish Maach is steamed along with spices and ended on a. Hilsa fishes go very well with steamed rice when cooked with curry of mustard sauce (Shorshe illish) and Bengal is a rice producing state in India. Hilsa fry is great but my favourite hilsa recipe is 'illish bhapa' or the fish steamed with mustard and coconut. My mouth waters just by thinking of it!

Steps to make Illish Maach/Hilsa Fish Curry:
  1. 300 grams of Hilsa will yield about 4-5 pieces. Marinate the fish with a pinch of salt and turmeric powder.
  2. Meanwhile, heat mustard old in a kadhai/wok. Carefully add in the fish pieces, one by one.
  3. You might want to fry them in batches, to ensure that the wok doesn't become over-crowded.
  4. Reduce the heat to medium high. Turn the pieces over. Fry for 4-5 minutes, till both the sides turn golden in colour.
  5. Remove the pieces from the wok, and set aside.
  6. To the oil, add in the nigella seeds. Let them splutter. Also add in one green chilli.
  7. Carefully places the fish pieces back into the wok. Pour in 1 cup of water. Add salt and the rest of the turmeric powder.
  8. Bring to a boil. The water should have turned into a yellow-orangish colour.
  9. Thrown in the green chillies. Turn the fish over carefully.
  10. Add more water if required.
  11. Reduce the flame to low, and cook for another 3-4 minutes.
  12. The gravy will be very light, translucent, and golden.
  13. Boil it till it doesn't taste watery. Adjust salt.
  14. Serve hot, and pair with plain white rice.

Hilsa fry is great but my favourite hilsa recipe is 'illish bhapa' or the fish steamed with mustard and coconut. My mouth waters just by thinking of it! Illish Mach or Hilsa Fish that tickle every Bengali's foody instincts. Hilsa Curry is one Bangla delicacy which is made with the famous Hilsa or illish maach or fish found in the Hoogly river. Hilsa Fish chunks steamed with Doi or Curd is one of the popular fish preparations in Bengal.

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