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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, illish maach/hilsa fish curry. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Illish Maach/Hilsa Fish Curry is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Illish Maach/Hilsa Fish Curry is something that I’ve loved my whole life.

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

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

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