Ilish Maach Jhol
The Queen of Fish in Bengali cuisine, Ilish (Hilsa) holds an almost sacred status—the highlight of Jamai Shashthi, wedding feasts, and monsoon celebrations. This simple jhol preparation lets the prized fish shine, its rich oils infusing the light curry with incomparable flavor. The annual monsoon migration, when Ilish swims upstream to spawn, marks a cultural event that unites Bengalis across borders.
Preparation
Rub fish with 1/4 tsp turmeric, and 1/4 tsp salt.
Make a paste of turmeric and chilli powder in 2 tbsp water.
Cooking
In a pan, heat 2 tbsp white oil.
Fry pumpkin pieces till brown on medium heat. Remove and keep aside.
The remaining part requires mustard oil: Heat 4 tbsp mustard oil in a pan.
Add kaloji and 1 green chilly and fry for 30 sec.
Add fish and fry lightly, about 1 min each side. Then add the turmeric, chilli paste and fry for another minute.
Add 1.5 cups water, pumpkin, green chillies, salt and bring to boil. Simmer for 12-15 minutes until pumpkins are cooked.
Serving Suggestions
Serve with rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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