Ilish Macher Jul Ranna (Hilsa Fish Curry) is a traditional Bengali dish that features the delicate and flavorful Hilsa fish (known as Ilish in Bengali) cooked in a mustard-based gravy.

It’s a beloved recipe, especially in Bengal, and is often enjoyed with steamed rice.

Here’s a simple and authentic recipe for Ilish Macher Jul Ranna:

Ingredients:

• 4-6 pieces of Hilsa fish (Ilish)

• 2-3 tbsp mustard oil (preferably Bengali mustard oil)

• 2-3 green chilies (slit)

• 1 medium onion (finely sliced)

• 1 tomato (chopped)

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tbsp mustard seeds (preferably black mustard seeds)

• 1-2 tbsp poppy seeds (optional)

• 1 tbsp cumin seeds

• Salt to taste

• 1/2 tsp sugar (optional)

• Fresh coriander leaves (for garnish)

• Water (about 1-2 cups)

Instructions:

1. Prepare the Fish:
   Clean and wash the Hilsa fish pieces thoroughly. Apply a pinch of turmeric powder and salt to the fish and let it sit for about 10-15 minutes.
2. Make Mustard Paste:
   Soak 2 tbsp mustard seeds and 1 tbsp poppy seeds in water for about 15 minutes. Then grind them into a smooth paste (add a little water as needed).
3. Temper the Oil:
   Heat the mustard oil in a large pan or wok until it smokes slightly. This removes the raw smell of mustard oil.
4. Fry the Fish:
   Fry the fish pieces gently in the hot oil until they are slightly golden on both sides. Be careful while flipping to avoid breaking the fish. Once done, remove the fish pieces and set them aside.
5. Prepare the Gravy:
   In the same oil, add cumin seeds and allow them to splutter. Then add the sliced onions and sauté until they turn translucent. Add the ginger and garlic paste, and sauté for another 2-3 minutes until the raw smell disappears.
6. Add Spices and Tomatoes:
   Add the turmeric powder, red chili powder, and salt. Stir well, and then add the chopped tomatoes. Cook until the tomatoes turn soft and oil starts separating from the masala.
7. Add Mustard Paste:
   Now, add the mustard paste to the mixture and cook for about 3-4 minutes, stirring occasionally.

1. Add Water:
   Add water (about 1-2 cups depending on how much gravy you want), and bring the curry to a boil. Let it simmer for about 5-7 minutes, so the flavors combine.
2. Cook the Fish:
   Gently add the fried fish pieces into the gravy. Be careful not to break the fish. Let the curry simmer for another 5-7 minutes so that the fish absorbs the flavors.
3. Final Touches:
   Taste the curry and adjust salt or sugar (optional) if needed. Add slit green chilies for extra heat. Garnish with fresh coriander leaves.
4. Serve:
   Serve the Elish Macher Jul Ranna hot with steamed white rice.

Tips:

• Be careful while frying the Hilsa, as it’s a delicate fish and can break easily.

• The mustard paste gives the curry its distinctive flavor, so don’t skip it.

• Some people like to add a little bit of coconut milk to make the gravy richer, though this is optional.

Enjoy your traditional Bengali Hilsa fish curry!