Bengali Hilsa Fish Curry (Ilish Macher Jhol)

Clean the hilsa fish thoroughly and cut it into thick slices. You will need about 4-5 pieces for this recipe.

In a bowl, add the fish pieces. Sprinkle with salt and turmeric powder. Marinate well, ensuring both sides are coated. Let it rest for 10 minutes.

In a small bowl, combine mustard seeds, poppy seeds, and green chilies. Add a pinch of salt to prevent bitterness. Soak in hot water for 15 minutes.

Grind the soaked mixture into a smooth paste using a grinder or mortar and pestle. Add a little water if needed to achieve a smooth consistency.

Heat mustard oil in a pan over medium-high flame. Ensure the oil is hot but not smoking.

Carefully add the marinated fish pieces to the hot oil. Fry for 2 minutes on medium to high flame on one side. Then, flip and fry for another 2 minutes on the other side until lightly golden. Do not over-fry, as hilsa fish is delicate. Remove the fish and set aside.

In the same pan with the remaining mustard oil (or add 2-3 tbsp fresh mustard oil), add kalonji and slit green chilies. Fry for a few seconds until fragrant.

Add chopped onions to the pan and sauté for 2-3 minutes until they turn translucent and slightly golden.

Add turmeric powder, red chili powder, and cumin powder to a small bowl. Add a little water to make a paste. Pour this paste into the pan with the onions. Mix well and cook for 2 minutes until the raw smell disappears.

Add chopped tomatoes and salt to taste. Mix well and cook for 2-3 minutes until the tomatoes soften and become mushy.

Add the prepared mustard-popy seed paste to the pan. Scrape the bowl with a little water to get all the paste and add it to the curry. Add more water for the desired gravy consistency. Mix well.

Bring the gravy to a boil. Let it simmer for 4-5 minutes until it starts to thicken slightly. Adjust salt if needed.

Gently place the fried fish pieces into the simmering gravy. Add slit green chilies according to your taste. Let it cook for 2 minutes, allowing the fish to absorb the flavors.

Turn off the flame. Cover the pan and let the curry rest for at least 10 minutes before serving. This allows the flavors to meld and the gravy to thicken further.