In the monsoon, many years ago, when I used to be a student in school and when days were not busy as these and when we were an innocent lot and when the only responsibility used to be Study and when we used to think when we will finally grow up to be adults,wear full length trousers and fashionable shades, I recall this Ilish Shorsher Jhol when we had all gathered for lunch.
It was raining furiously outside.
And there we were on the dining table, watching the backyard where the trees and creepers had outgrown, resembling almost a jungle; watching it drip outside on the trees, on the leaves, on the roof of our abandoned old house. My mother(usually it used to be my Mamoni(aunty)), after a long time had prepared a plain Ilish Shorsher Jhol, with a few slices of potato and green chillies.
It was one of those dishes, which even 20 years later I can recall sitting here in the city, hundreds of miles away.
It was raining furiously outside.
And there we were on the dining table, watching the backyard where the trees and creepers had outgrown, resembling almost a jungle; watching it drip outside on the trees, on the leaves, on the roof of our abandoned old house. My mother(usually it used to be my Mamoni(aunty)), after a long time had prepared a plain Ilish Shorsher Jhol, with a few slices of potato and green chillies.
It was one of those dishes, which even 20 years later I can recall sitting here in the city, hundreds of miles away.
Here is how to cook it.
Preparation Time: 5 mins
Cooking Time: 18-22 mins.
Ingredients:
- Hilsa Pieces: Number depending on the servings. I took a couple of pieces.
- Turmeric Powder: 1/2 tsp to coat the Hilsa pieces, 1/2 tsp for the jhol.
- Shorshey(Mustard Powder): 3/4 tsp, soaked in water
- Potato: 1 medium.Sliced into 5-6 pieces length wise.
- Mustard Oil: 3-4 tbsp
- Slit Green Chillies:3-4
- Kalo Jeera:One small pinch
- Salt: To taste
Procedure:
- Coat the Hilsa with turmeric powder and salt and keep aside f
The Ilish Macher Bhaja, which I later used to prepare the jh or 5 mins.
- Heat 2 tbsp of mustard oil in a kadai.
- Once the oil gets hot, fry the Hilsa pieces for 1 – 1.5 mins on each side and keep aside.
- Add another 2 tbsp of mustard oil in the kadai.
- Then add the slit green chilies and kalo jeera.
- Once the chilies get burnt and release an invigorating aroma, add the potato slices.
- Lightly fry for 2 mins.
- Then add a 5 tbsp of water.
- Turn the heat to low.
- Add the turmeric powder and shorshey. Sprinkle salt – amount depending upon the taste.
- Stir for 2 mins.
- Then add the fried Hilsa pieces
- Add some water because it is going to be a jhol.
- Cook under low heat with a cover on for 10 mins.
Serve with steamed rice.
