About this recipe:Ilish is the national fish of Bangladesh that is widely found during the rainy season. This curry is sweet, sour and spicy, and is quite easy to make. It is made in the same process as Ilish Koromcha, but has a distinct tamarind taste.
Dip the tetul in a bowl with 1/2 water for 30 minutes. Meanwhile, cover the washed fish pieces with some salt.
Heat oil in a pan and fry the fish pieces slightly. Pick the fish pieces out and set aside.
After half an hour, smash the tetul in water so that the extract comes out completely. Pick the seeds and skin out and filter through a sieve. Collect on a bowl.
Now add onion paste and fry in same hot oil for a bit. Add green chillies, salt, turmeric and red chilli powder powder, ginger and garlic paste and one cup water. Stir until the oil starts to simmer on top.
Add tamarind extract to the curry and add the fish pieces. Pour another cup or two of water. Lower the heat and put lid on until the tamarind slices have boiled, the water has dried into a light gravy.
Pour the palm date jaggery ( khejur er gur) and stir well.
Serve with plain white rice or pulao.
Add the palm date jaggery only when the koromcha has been cooked, or else it will become sticky.
The dish is not supposed to be watery, but slightly gravy.
The amount of palm date jaggery used varies from person to person as it depends on how sweet one wants the dish to be.