Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, achari tel ilish (bengali fish curry). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
A quick, simple, easy-to-make, Ilish curry that uses only a handful of ingredients is ideal for fresh, flavourful hilsa (or ilish). Ilish is the Queen of Fish. It is oily & tasty then other Fishes.
Achari Tel Ilish (Bengali Fish Curry) is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Achari Tel Ilish (Bengali Fish Curry) is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have achari tel ilish (bengali fish curry) using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Achari Tel Ilish (Bengali Fish Curry):
- Get 2 pieces Hilsa fish, cleaned
- Get 2 tbsp mustard oil
- Make ready 1/2 tsp nigella seeds (kalonji)
- Get to taste salt
- Prepare 1/2 tsp turmeric powder
- Take 1 tsp. red chilli powder
- Prepare 2-3 green chilies, slit
- Take 1-2 tsp any pickle (I used mango pickle)
- Make ready 1 tsp coriander leaves, chopped
Now, lower the fish pieces into the oil one by one and fry them for a minute on each side. Delicately flavoured fish such as the ilish does not need heavy searing, so fry very lightly. Pabda Macher Jhol or Pabda Tel Jhaal is Bengali fish curry with No Onion No Garlic. Mildly spicy, flavoured with ginger, cumin seeds & fresh coriander.
Instructions to make Achari Tel Ilish (Bengali Fish Curry):
- Make a paste with the turmeric powder, red chilli powder and 1/2 cup water. Keep aside.
- Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes.
- Heat oil & fry the fish pieces slightly on both sides. Drain & keep aside.
- Temper the same oil with nigella seeds & green chilies. Saute for a few seconds.
- Add the paste and saute for a few seconds.
- Then add salt, pickle, 1/2 cup water and the fried fish. Bring it to a boil. Simmer on a medium flame for 2 minutes.
- Garnish with coriander leaves and serve with plain steamed rice.
Pabda is a delicate fish with extremely flavourful flesh. Hence Pabda Macher Kalo Jeerer Jhol is cooked light with minimal usage of spices. Bengali's meal is incomplete without fish. Through this blog you will know how to identify bengali fishes, quality of fishes, prices, tastes. You will gate mom's recipe of tasty spicy fish curry.
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