Ilish er Begun Jhol is a light fish curry cooked with eggplant. Primary ingredients and fresh Hilsa brings out the actual taste of this dish.
Cut the eggplant in halves lengthwise, then cut each half into wedges about 1" thick. Wash and keep aside.
Add 1 tsp salt and ½ tsp of turmeric powder to the freshly washed pieces of Ilish/Hilsa. Mix and keep aside.
Heat ½ cup oil in a kadai/deep frying pan over medium heat, and fry the fish pieces lightly. 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, shallow fry for 1-2 minutes.
Add ½ tsp turmeric powder and cumin powder. Mix well and sauté over medium heat for a few seconds.
Add 1 cup of water, green chillies, and salt. Mix. Cover and give this a quick boil over high heat.
Lower the heat. Now add the fish pieces. Cover and cook for 15 minutes. The Hilsa Curry with Eggplant/Ilish er Begun Jhol is ready to serve.
Pair it with steamed rice. Enjoy!