How to make Hilsa Curry with Eggplant/Ilish er Begun Jhol Recipe
Cut the eggplant in halves lengthwise, then cut each half into wedges about 1
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.
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!
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