Aloo Diye Ilish Macher Jhal – Bengali Hilsa Fish Curry with Potatoes<br /><br />Introduction:<br />Aloo Diye Ilish Macher Jhal is a classic Bengali-style Hilsa (Ilish) fish curry cooked with potatoes in a flavorful mustard-based gravy. Hilsa fish is known as the "King of Fish" in Bengal, and when paired with potatoes and mustard, it creates a dish full of rich flavors and aromas. This simple yet delicious curry is best enjoyed with steamed rice.<br /><br /><br />---<br /><br />Ingredients:<br /><br />Main Ingredients:<br /><br />Ilish Mach (Hilsa Fish) – 4-5 pieces<br /><br />Potatoes – 2 medium (cut into wedges)<br /><br />Green Chilies – 3-4 (slit)<br /><br /><br />Spices & Other Ingredients:<br /><br />Mustard Paste – 2 tbsp (or mustard powder mixed with water)<br /><br />Turmeric Powder – 1 tsp<br /><br />Red Chili Powder – 1 tsp<br /><br />Salt – As per taste<br /><br />Mustard Oil – 4 tbsp<br /><br />Water – 1.5 cups<br /><br /><br /><br />---<br /><br />Step-by-Step Cooking Process:<br /><br />Step 1: Preparing the Fish<br /><br />1. Wash the Hilsa fish pieces gently and pat them dry.<br /><br /><br />2. Marinate with turmeric and salt and set aside for 10-15 minutes.<br /><br /><br /><br />Step 2: Frying the Potatoes<br /><br />1. Heat 2 tbsp mustard oil in a pan.<br /><br /><br />2. Add the potato wedges and fry until lightly golden. Remove and set aside.<br /><br /><br /><br />Step 3: Cooking the Mustard Gravy<br /><br />1. In the same pan, heat 2 tbsp mustard oil.<br /><br /><br />2. Add green chilies and sauté for a few seconds.<br /><br /><br />3. Add turmeric, red chili powder, and salt. Mix well.<br /><br /><br />4. Pour in 1.5 cups of water and bring to a boil.<br /><br /><br />5. Add the fried potatoes and cook until almost soft.<br /><br /><br /><br />Step 4: Cooking the Fish<br /><br />1. Once the potatoes are cooked, lower the heat and add the mustard paste.<br /><br /><br />2. Gently place the Hilsa fish pieces into the gravy.<br /><br /><br />3. Simmer for 5-7 minutes until the fish is fully cooked.<br /><br /><br />4. Add slit green chilies for extra flavor.<br /><br /><br /><br />Step 5: Final Touch & Serving<br /><br />1. Turn off the heat and let the curry rest for a few minutes.<br /><br /><br />2. Drizzle a little extra mustard oil on top for authentic Bengali flavor.<br /><br /><br />3. Serve hot with steamed rice.<br /><br /><br /><br /><br />---<br /><br />Tips for the Best Flavor:<br /><br />✔ Use fresh Ilish Mach for the best taste.<br />✔ Do not overcook Hilsa, as it is a delicate fish.<br />✔ Be gentle while stirring to avoid breaking the fish.<br />✔ Use mustard oil for the authentic Bengali flavor.<br /><br /><br />---<br /><br />Tags, Hashtags, and Keywords:<br /><br />Tags:<br /><br />Bengali Ilish recipe, mustard Hilsa fish, aloo diye ilish jhal, traditional fish curry, easy Bengali fish recipe<br /><br />Hashtags:<br /><br />#BengaliFood #IlishMacherJhal #HilsaFish #FishCurry #MustardFish #HomeCooking #TraditionalRecipe #HealthyEating<br /><br />Keywords:<br /><br />Aloo diye ilish macher jhal, Bengali Hilsa fish curry, ilish macher recipe, mustard fish curry, easy ilish recipe, traditional Bengali fish dish<br /><br />
