It was just an everyday morning, hubby went to the local market, while passing by in front of the fish shop, the fish seller called and told him, ‘dada aapka Hilsha aaya hain, bohut acha le jaon’. And my Bong man couldn’t resist himself from buying some Ilish once again (3rd time within a month :P). So here are some Ilsh bhaja, Ilish mach er tel and Ilish er Begun Jhol, what we had on today’s lunch. It was the best Ilish/Hilsha of this season so far.
‘Ilish er Begun Jhol’ always tastes better with fresh Ilish. In this curry the simple spices and mustard oil brings out the irresistible taste of Hilsa. Sharing my Mom’s recipe of ‘Ilish er Begun Jhol’ this time.
Ilish er Begun Jhol/Hilsa Curry with Eggplant
- Ilish/Hilsa Fish- 6 pieces
- Begun/ Eggplant- 1 medium sized (Cut the eggplant in half lengthwise, then cut into narrow wedges about 1 inch thick. Wash and keep aside.)
- Cumin powder- 1 tbsp
- Turmeric powder
- Mustard oil
- Nigella seeds/Kalojinre/Kalonji- 1/2 tsp
- Few slit green chillies
Rub salt and a 1/2 tsp of turmeric powder on the freshly washed pieces of Ilish/Hilsha. Heat 1/2 cup oil in a kadai/deep frying pan and shallow fry the fish pieces. Remove and keep aside. In the remaining oil (5-6 tbsp oil should be there in the kadai, otherwise add some more oil), temper with nigella seeds, add the eggplants, fry them for 2 minutes. Now add ¾ tsp turmeric powder and cumin powder. Mix well and fry on medium flame for one minute. Add 1 cup of water, green chillies and salt. Mix. Cover and give this a quick boil on high flame. Now add the fish pieces. Cover and cook for 15 minutes on low flame. Your Ilish er Begun Jhol/Hilsa Curry with Eggplant is ready.
Serve hot with steamed rice. Enjoy!