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Ilish er Begun Jhol/Hilsa Curry with Eggplant

Hilsa Curry with Eggplant/Ilish er Begun Jhol

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.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 6 pieces- Hilsa Fish/Ilish
  • 1- Eggplant/Begun medium-sized
  • 1 tbsp- Cumin powder
  • Turmeric powder
  • Salt
  • Mustard oil
  • ½ tsp- Nigella seeds/Kalojinre/Kalonji
  • 4-5 Green chillies (slitted)

Instructions

  1. Cut the eggplant in halves lengthwise, then cut each half into wedges about 1" thick. Wash and keep aside.

  2. Add 1 tsp salt and ½ tsp of turmeric powder to the freshly washed pieces of Ilish/Hilsa. Mix and keep aside.

  3. Heat ½ cup oil in a kadai/deep frying pan over medium heat, and fry the fish pieces lightly. Remove and keep aside.  

  4. 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. 

  5. Add ½ tsp turmeric powder and cumin powder. Mix well and sauté over medium heat for a few seconds.

  6. Add 1 cup of water, green chillies, and salt. Mix. Cover and give this a quick boil over high heat.

  7. 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.

  8. Pair it with steamed rice. Enjoy!