Over the centuries, a variety of different fish curry preparations have marked the landscape of India, making fish curries ubiquitous in the country.
Among the most famous preparations we find Machher Jhol from Bengal, Malabar Matthi Curry from Tamil Nadu and Kerala, Goan Fish Curry from Goa, Masor Tenga from Assam or Fish Curry and Lotus which comes from Kashmir.
These varieties of fish curries thus carry the cultural traditions of different regions, making each variety distinctly delicious. And each particular preparation of fish curry can leave its consumer absolutely mesmerized!
Myths and epics also provide insight into the prevalence of fish curries in India. For example, the Ramayana, written in 100 BCE, mentions a feast that involves preparing a complex-tasting fish in a sauce of cardamom, cumin, cloves, black pepper and salt served with rice.
This document, like the Arthashastra (ancient Indian treatise on economic policy and military strategy), written by Kautilya during the reign of Chandragupta Maurya (between the 2nd and 3rd centuries BC) mentions the storage of meat and fish in cities in times of famine.
The spices and herbs used to prepare these curries include long pepper, black pepper, ginger, cumin seeds, white mustard and coriander.
Hilsa fish is more than just a staple of Bengali cuisine. A popular way of cooking hilsa is to make ‘Paturi’, where the fish is marinated in a paste made from mustard, turmeric and coconut, and then wrapped in banana leaves and steamed.
Other popular Bengali recipes for hilsa fish include Shorshe Ilish Bhapa (hilsa cooked in mustard gravy), Ilish Bhaja (fried hilsa) and Ilish Pulao (hilsa fish cooked with rice).
Today I am going to share a very special recipe from Bengali cuisine that is known for its unique and intense flavours – Ilish Macher Begun Jhol. This dish is notable for its use of Hilsa, an iconic fish of the region.
Be sure not to overcook the fish, as it may become too dry. For a more intense flavor, you can add more green chilies to the sauce. To further enhance the Ilish Macher Begun Jhol recipe, you can add a slice of lemon when serving, which will help enhance the flavours of the fish. As an accompaniment, a cilantro and mint chutney would be an excellent choice.
Ingredients
- 4 pieces of hilsa
- 2 teaspoons salt
- 1 teaspoon of turmeric
- Mustard oil
- 1 potato - cut into quarters
- 1 eggplant - cut into slices
- 4 cups of water
- 4 Green chillies - seeded and slit lengthwise
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon black mustard seeds
- 1/4 teaspoon fenugreek seeds (methi)
- 1/4 teaspoon nigella seeds (kalo jeera)
Preparation instructions
Wipe the fish, sprinkle both sides with salt and turmeric and leave to marinate for 5 min.
Heat the oil in a frying pan and brown the fish on both sides until cooked. Set aside.
Using the same oil, sauté the masala spices until they start to sizzle.
Add the potato and eggplant and sauté until well coated with spices.
Pour in the water and cook over low heat.
As soon as the vegetables are tender, add the fish and green chillies.
Serve hot with plain rice.
