Tuesday, August 14, 2012

Rui Maacher Till-Jhal (not "tel-jhal"....mind ittt!!!)

The other day I  saw a brilliant picture of this dish in a community of FB, made by Trina Mazumdar (a friend of mine). According to her,  the recipe was published in "Sananda" magazine about 15 years back as Rui Tilottoma. I loved the recipe and decided to give it a try immediately. But then I thought to modify it to some extent, depending on my instinct.

  The key ingredient of this dish is "Till" (sesame)..which I never used before. "Till" has mild and very special kind of aroma. So I was bit skeptical about adding ginger or garlic, as the smell can be over powering on till  (ginger and garlic, both has very strong smell), though the original recipe has both of them. And I decided to continue without them half-heartedly. Thankfully my instinct was not wrong. But obviously I am yet to try the other version. Anyway it came out really good. So thought to share the recipe.


  • Rui mach (Rohu fish) 4 large piece (marinate with salt and turmeric powder)
  • Sada till / white sesame 3 table spoon (lightly dry roasted and make a paste)
  • Sada sorshe / yellow mustard 2 table spoon (paste with few green chilli)
  • Milk 4 table spoon
  • Green chilli (according to your taste)
  • Salt to taste, turmeric powder (less than quarter tea spoon)
  • Mustard oil (use canola if mustard oil is not available) 
  • Heat oil in a pan to smoking point and reduce it. Add marinated fish and fry them carefully till golden. Keep them separately. 
  • Mix mustard paste and milk in a bowl and add to the remaining oil (reduce , if there is too much oil or add if needed) and let it shimmer for few seconds. Add turmeric powder.
  • Mix till/sesame paste with some water (half cup or more, if you want much gravy). Let it shimmer for few sesonds.
  • Add fish pieces. And cook it covered in low heat for 3-4 minutes. Add green chillies andturn off the heat. 
  • Give it 5 minutes standing time and serve with some steaming hot rice.

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