Ilish er Jhol/Hilsa in a soupy broth

Hearing the word “Hilsa” makes my knees goes weak like any other Bengali. Come monsoon season and Bengalis can be seen scouring the market for this appetizing fish. So it is but obvious that the popular macher jhol will definitely feature this fish as well. Simplest of ingredients can create this masterpiece that tastes amazing with something as plain as steamed rice. Hilsa is known to have a rich flavour and this simple dish captures that great flavour in one of the most delicious ways.

 

Ingredients:

• Hilsa fish
• Brinjal
• Potatoes (optional)
• Kalo jire/Nigella seed
• Green chillies
• Mustard oil
• Turmeric powder
• Chilli powder
• Salt
• Sugar

 

Preparation:

• Cut the brinjals into biggish chunks.
• Wash brinjals and fish pieces well.
• Rub salt and turmeric on the fish and lightly fry them. Keep aside.
• In the same oil, very lightly fry the brinjals after  smearing them with salt, turmeric and a pinch of sugar. Keep aside.
• Heat oil and temper with nigella seeds and green chillies.
• Mix salt, turmeric and chilli powder in a little water.
• Add the mixture in the pan and stir till the masala is cooked.
• Now add enough water for the ‘jhol’ (water should be sufficient enough so that a soupy broth remains even after the fish and brinjals get cooked)
• Turn off the heat when the liquid starts to boil (be careful of overcooking since the fish and half-fried brinjals will get cooked fast)

 

Note: You can also add potatoes to this dish. In that case, cut the potatoes in chunks and fry them after rubbing them with salt and turmeric. Add the potatoes first if using, and when they get half-cooked, then add the brinjals and fish, as potatoes will require a longer cooking time.