Name: Kancha Ilisher Jhal (Spicy Raw Hilsa in Mustard Sauce) recipe by Swarnava Halder at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3
Ingredients: Hilsa Fish cut into pieces (I've taken 3 pieces); Turmeric powder 1 tablespoon; Mustard paste 1 tablespoon; Nigella seeds 1 teaspoon; Red chillipowder 1teaspoon; Three slit green chillies; Mustard oil 1/3 of a cup; Salt to taste; Water 1.5 cup

ABOUT Kancha Ilisher Jhal (Spicy Raw Hilsa in Mustard Sauce) RECIPE

One of the finger licking dishes which my grandmother often used to make for me and it is very obvious that being a lady from Bangladesh she used to apply all her magical touches in the dish. That fantastic aroma of the dish, the golden gravy with some hot steamed rice takes you to the heaven of pleasure.

Ingredients Serving: 3

Hilsa Fish cut into pieces (I've taken 3 pieces)
Turmeric powder 1 tablespoon
Mustard paste 1 tablespoon
Nigella seeds 1 teaspoon
Red chillipowder 1teaspoon
Three slit green chillies
Mustard oil 1/3 of a cup
Salt to taste
Water 1.5 cup

Instructions

Heat the mustard oil in a wok and temper with nigella seeds and a pinch of turmeric powder.
After a minute add the thin paste of mustard paste and saute for 30 seconds.
Now add the raw fish, mix well and cook on a medium flame for 1 minute.
Add turmeric powder, red chilli powder, mix well and after another minute add the water.
Add the slit green chillies and wait for a boil at a high flame.
When it starts to boil, reduce the flame, add salt & cover the wok with a lid for 5 minutes.
When the gravy thickens and the desired consistency comes, switch off the flame and serve the dish.

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