Ilish Macher Tel Jhol

I continuously most popular “Ilish” over “Chingri” even that i'm a born Ghoti (with my origin in West Bengal). I don’t even mind abundant to buy this over-pricy fish, less than once a month tho'. Well, at present, in Kolkata, permanently quality Ilish (say around one- 1.5 weight unit size) the worth vary is among 1200-1500! really, i'm that typical Bengali (for that matter my entire family is) UN agency is usually emotional concerning the Maacher Jhol .We can discuss politics to cricket, movie industry to Physics over the plate of Bhat and Macher Jhol. This post of mine is concerning the Bori Begun Aloo diye Ilish Macher Tel Jhol, a echo delicacy.

Bori Begun Aloo diye Ilish Macher Tel Jhol, as we tend to decision this comforting liquid curry ready with Ilish Mach (Hilsa), Aloo (potato), Aubergine (Begun) and Bori (ummmm what would be the interpretation for Bori, preserved lentil dumplings). defrayal to a fault is so value for the great quality Ilish for that matter!

This specific Ilish Maach preparation (Ilish Macher Tel Jhol or the Bori Begun Aloo diye Ilish Macher Tel Jhol) is truly a comfort dish. In fact, fully totally different from the opposite curries ready with Ilish Mach that ar principally richer aspect. I even have had it many times however to be terribly frank not in my ancestral place. By birth, i'm a Ghoti and thence, our Ilish must be saute with Shorshe Bata (Mustard paste). DoI Ilish is another delicacy I even have seen my mother saute many times however not the Jhol.

I accustomed have the Bori Begun Aloo diye Ilish Macher Tel Jhol at my Didi’s place. However, I even have ne'er seen them vocation this liquid curry Ilish Macher Tel Jhol. it's continuously been Ilisher Begun Borir Jhol over there. In fact, it had been a no onion no garlic preparation at their place tho' they're having their origin in Asian country. However, I had the similar curry at my friend’s place however saute with Onion and garlic. Afterwards, I found, that's however the Ilish Macher Tel jhol is ready in Asian country, with onion and garlic.

If we tend to state the credibility, I don’t apprehend that version is a lot of authentic; with or while not Onion. However, I like my Bori Begun Aloo diye Ilish Macher Tel Jhol with very little onion and garlic. The instruction of Ilish Macher Tel Jhol or Bori Begun Aloo diye Ilish Macher Tel Jhol is sort of like that of easy Kobiraji Macher Jhol. Let American state currently share my version here.

INGREDIENTS

Ilish Mach/ Hilsa Fish: 8-10 Pieces ( around 75-100g each)

Potato: 2

Aubergine: 1

Onion: 1

Tomato: 1

Ginger Paste: 1 Tsp.

Garlic Paste: 2 Tsp.

Green Chili: 4-5

Bori / Vadi: 10-15

Spices:

Dry Red Chili: 1

Onion Seed/ Kalojire / Kalonjee: ½ Tsp.

Turmeric Powder: 1 Tsp.

Salt: to taste

Mustard Oil: 4 Tbsp.

Instructions

Wash Ilish chunks and sprinkle some Turmeric Powder and salt and rub.

Now cut the Potatoes after peeling the skin into Edges.

Cut the Aubergine / Begun into long strips as well.

Cut the Onion and Tomatoes into long strips too.

Heat 3 Tbsp. of the Mustard Oil in a wok and lightly fry Ilish Mach and strain from the oil.

Now fry Potato chunks till those turn golden yellow in color.

Rub some salt and turmeric powder to the Aubergine and fry those in the remaining oil.

Now fry "Bori" until those turn light brown in color in the remaining oil.

Once done, pour 1 Tbsp. Oil and temper the Oil with Red Chili and slit green chili along with Kalojire / Onion Seed.

Now add chopped onion and fry the same till onion turn translucent in color.

Add ginger-garlic paste and tomatoes and cook till tomatoes soften and oil separates from the mixture.

Add a little water and followed by Salt and turmeric powder and cook till water evaporates.

Now add fried veggies and 2 cups full of water and bring it to boil.

Now add Fried fish chunks and cook for 5 minutes after covering the pan with a lid.

Add Fried Bori and cook for a minute.

Sprinkle ½ Tsp. of Mustard oil over the Begun, Aloo Bori diye Ilish Macher Jhol and switch the flame off.

Serve Bori Begun Aloo diye Ilish Macher Tel Jhol (Ilish Macher Tel Jhol) hot with steamed rice.

NOTES

You can skip Onion, ginger, and garlic.
You can add little cumin and coriander powder, however, I don't add any spice apart from Turmeric Powder and Salt.
Little Chili Powder can also be added.