Aloo Diye Ilish Macher Jhal – Bengali Hilsa Fish Curry with Potatoesbr br Introduction:br Aloo Diye Ilish Macher Jhal is a classic Bengali-style Hilsa (Ilish) fish curry cooked with potatoes in a flavorful mustard-based gravy. Hilsa fish is known as the "King of Fish" in Bengal, and when paired with potatoes and mustard, it creates a dish full of rich flavors and aromas. This simple yet delicious curry is best enjoyed with steamed rice.br br br ---br br Ingredients:br br Main Ingredients:br br Ilish Mach (Hilsa Fish) – 4-5 piecesbr br Potatoes – 2 medium (cut into wedges)br br Green Chilies – 3-4 (slit)br br br Spices & Other Ingredients:br br Mustard Paste – 2 tbsp (or mustard powder mixed with water)br br Turmeric Powder – 1 tspbr br Red Chili Powder – 1 tspbr br Salt – As per tastebr br Mustard Oil – 4 tbspbr br Water – 1.5 cupsbr br br br ---br br Step-by-Step Cooking Process:br br Step 1: Preparing the Fishbr br 1. Wash the Hilsa fish pieces gently and pat them dry.br br br 2. Marinate with turmeric and salt and set aside for 10-15 minutes.br br br br Step 2: Frying the Potatoesbr br 1. Heat 2 tbsp mustard oil in a pan.br br br 2. Add the potato wedges and fry until lightly golden. Remove and set aside.br br br br Step 3: Cooking the Mustard Gravybr br 1. In the same pan, heat 2 tbsp mustard oil.br br br 2. Add green chilies and sauté for a few seconds.br br br 3. Add turmeric, red chili powder, and salt. Mix well.br br br 4. Pour in 1.5 cups of water and bring to a boil.br br br 5. Add the fried potatoes and cook until almost soft.br br br br Step 4: Cooking the Fishbr br 1. Once the potatoes are cooked, lower the heat and add the mustard paste.br br br 2. Gently place the Hilsa fish pieces into the gravy.br br br 3. Simmer for 5-7 minutes until the fish is fully cooked.br br br 4. Add slit green chilies for extra flavor.br br br br Step 5: Final Touch & Servingbr br 1. Turn off the heat and let the curry rest for a few minutes.br br br 2. Drizzle a little extra mustard oil on top for authentic Bengali flavor.br br br 3. Serve hot with steamed rice.br br br br br ---br br Tips for the Best Flavor:br br ✔ Use fresh Ilish Mach for the best taste.br ✔ Do not overcook Hilsa, as it is a delicate fish.br ✔ Be gentle while stirring to avoid breaking the fish.br ✔ Use mustard oil for the authentic Bengali flavor.