Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, achari tel ilish (bengali fish curry). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Ilish(Hilsa) is the king of fishes. To feel its actual taste, no other recipe could be better than tel jhol ilish. It is a very simple yet the most.
Achari Tel Ilish (Bengali Fish Curry) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Achari Tel Ilish (Bengali Fish Curry) is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook achari tel ilish (bengali fish curry) using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Achari Tel Ilish (Bengali Fish Curry):
- Prepare 2 pieces Hilsa fish, cleaned
- Take 2 tbsp mustard oil
- Take 1/2 tsp nigella seeds (kalonji)
- Get to taste salt
- Take 1/2 tsp turmeric powder
- Get 1 tsp. red chilli powder
- Get 2-3 green chilies, slit
- Get 1-2 tsp any pickle (I used mango pickle)
- Prepare 1 tsp coriander leaves, chopped
Tangra Macher Tel-Jhal _ Bengali spicy Fish curry by cookandshare. If you like it please thumbs-up below and don't forget to. Now, lower the fish pieces into the oil one by one and fry them for a minute on each side. Delicately flavoured fish such as the ilish does not need heavy searing, so fry very lightly.
Instructions to make Achari Tel Ilish (Bengali Fish Curry):
- Make a paste with the turmeric powder, red chilli powder and 1/2 cup water. Keep aside.
- Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes.
- Heat oil & fry the fish pieces slightly on both sides. Drain & keep aside.
- Temper the same oil with nigella seeds & green chilies. Saute for a few seconds.
- Add the paste and saute for a few seconds.
- Then add salt, pickle, 1/2 cup water and the fried fish. Bring it to a boil. Simmer on a medium flame for 2 minutes.
- Garnish with coriander leaves and serve with plain steamed rice.
Pabda Macher Jhol or Pabda Tel Jhaal is Bengali fish curry with No Onion No Garlic. Mildly spicy, flavoured with ginger, cumin seeds & fresh coriander. Pabda is a delicate fish with extremely flavourful flesh. Hence Pabda Macher Kalo Jeerer Jhol is cooked light with minimal usage of spices. Chitol Muitya (Bengali Fish Dumpling Curry).
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