Ilish Macher Jhol / Ilish Macher Patla Jhol / Hilsa Fish Light Gravy / Hilsa Fish Gravy

Ingredients :

1. Ilish Mach / Hilsa Fish - 5 Pieces
2. Turmeric Powder As Required
3. Salt to taste or salt as required
4. Slit green chili - 2 pieces
5. Kashmiri Dry Red Chili Powder - 1 Tea Spoon
6.Kalonji / Nigella Seeds / Kalo jeera  - 1/2 tea Spoon
7. Brinjal / EggPlant / Begun  - 1
8.Pointed Gourd / Potol / Parwal  - 4
9. Mustard Oil As Required
10. Water As Required

Methods :
1.Wash and clean the brinjal ( eggplant )  with water . Cut and remove the brinjal ( eggplant ) in both of  sides end of the part . Cut the brinjal ( eggplant )  into medium size slices of pieces . Keep it aside .
2. Wash and clean the pointed gourd  by the water . Remove the pointed gourd into both of sides end of the part . Cut the pointed gourd into medium size slices of pieces . Keep aside .
3. Wash and clean the fish pieces with normal water . When this process is done . Drain the water completely  from the Hilsa fish pieces . Keep it aside .
4. Take a bowl  . Add hilsa fish into the bowl . Marination with  sprinkle some salt  and 1 tea spoon turmeric powder on to the fish of pieces . Mix it very well  with the hand and rub the fish pieces very well . Keep it aside for about 30 minutes .
5. Take a wok or kadai. Add mustard oil into the wok . When oil is hot and smoke  .
6. Add the 2  Pieces  of fish pieces  very carefully into the hot oil . Fry the fish pieces on both sides . Fry for few seconds . Then take out fish from the hot oil .  Keep it aside . Fry  other the fish  into  same the  process .
7.  In the same oil . Heat the oil very few minutes .
8. Oil is completely hot and smoking . Reduce to heat very low .
9.  Now add kalonji or nigella seeds and add slit green chili into the hot oil  . Stir for few seconds .
10. Add  brinjal  , and point gourd . Mix well . Sprinkle salt to taste  into the vegetables . Mix it very well . Cover the wok . Cook for 10 minutes . ( reduce to heat very low ) .
11. After 10 minutes , When pointed gourd  and brinjal  are  50 %  tender . ( now increase to the heat ) .
12. Now add the turmeric powder into the vegetables . Saute for few seconds . Saute for few seconds .
13. Next add kashmiri dry red chili powder  and sprinkle few drops of water  into the vegetables . Saute the vegetables and spices  for few seconds .
14. Now add fried hilsa fish very carefully  into the wok or spices .
15. Next add 2 cups of water into the fish . As hilsa fish is a very soft fish . So , i add 2 cups of water . Cook for 10 minutes . Cover the wok . ( reduce to the heat medium ) .
16. After 10 minutes , when fish are tender and completely cooked .
17. Vegetables are tender .
18. Gravy start to thick consistency  .
19. Then switch off the flame .
20. Pour the fish curry into the serving bowl .
21. Serve the fish curry with hot steam rice .
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