SEI ILISH MACHHER JHAL WITH GINGER (That lish fish jhal with ginger )
As a marketing man one must know the expressed need of
customers. But a successful marketing man must understand the implied need of a
customer. And if you can understand the implied need of wife, sky is the limit
for your success as a marketing
guy.
So when my wife said “Can you cook Sei ( that) ilish jhal , you used to cook in Motijhil days
in Calcutta and also cooked few times in 90s before you set sail to Korea ?”
“Yes of course “ (without knowing what is yes of course)
So to understand the implied need , I had to cross examine
like a lawyer and could understand what she meant .
So here it is
INGREDIENTS
Ilish fish (4 to 6 pieces) ( the quantity of other things
will remain same irrespective of the fish pieces). You can use any oily fish
like Aarh Boal pabda salmon
herring, cord etc etc ) . Smear
fish with turmeric and salt. (this turmeric is extra)
Extra virgin mustard oil 3 tbs + 1 tbsp (EVOO most welcome
too) ( oil is same for cooking up to 10 pieces)
Sunrise mustard powder or Korean Mustard powder 2 heap tsp. Or grind and filter yellow or black or combo
4 tsp heaped).
Full fat (6 % ) curd 2 heap tbsp. ( u can use non fat curd also)
Ginger paste 1 level tsp
Red chili powder 1 level tsp
Turmeric powder 11/2 level tsp
Green chili hot 4
Dry red chili 2
Kala jeera (nigella) 3/4th level tsp
PROCESS
Soak mustard, red chili and turmeric powder in water for 30
minutes
Whip in the curd and required salt into the mixture and make
it very smooth.
In a Kadhai add 3 tbsp. oil and start warming (don’t take to
smoking), add kala jeera and red dry chili . Continue heating till foaming
starts and take to full heat.
Add the fish, gently sauté for 2-3 minutes
Add ½ cup water bring to boil.
Add the spice curd mix green chilis, ginger paste and mix well bring to full boil while
continuously stirring. (This is important to get that creamy consistency). Cover
and reduce heat.
After 3-4 minutes
turn the fish, cover and continue heat for 2-3 minutes .
Add 1 tbsp mustard oil / EVOO and heat for 1-2 minutes .
Dish is ready for rice
