Ilish Beguner Jhol - Hilsa Fish Curry with Eggplant

 

Ilish or Hilsa is the most favorite fish of Bengalis. It is my favourite too. But I could not put up any recipe involving this fish till now as fresh Hilsa was not available in Bangalore for long time. This monsoon we found a small unknown fish seller who provided me a real fresh one. Hence I am preparing this time. There are various options of this fish and Ilish beguner jhol is very simple but tasty preparation.

Preparation Time: - 15 min

Cooking Time: - 25~30 min

Servings: - 2 persons

Ingredients:-

1. 4 pieces of Ilish / Hilsa fish
2. ½ Medium size Eggplant cut into lengthwise pieces
3. ½ tsp Kalonji / Nigella seeds
4. 1 tsp Coriander powder (optional)
5. ½ tsp Turmeric Powder
6. 3 Green Chili silted horizontally (you can use whole red chilli also according to your preference)
7. 1 tsp Kashmiri Red Chili powder (optional)
8. 4 tbsp mustard oil ( This is authentic Bengali cuisine and so I prefer mustard oil – if you find the smell appalling then you can use Sunflower or Canola oil but taste may be less pungent. )
9. Salt to taste.
10. Few chopped coriander leaves

Preparation:-

1. Wash the fish thoroughly – pat dry them and rub with turmeric powder and salt. Keep aside for 15nnnnn~20 minutes.
2. Wash the eggplant and chop lengthwise.
3. Heat 2 tbsp mustard oil in kadai or non-stick pan in high heat.
4. When oil starts smoking turn the burner to medium setting and shallow fry the pieces of fish till they turn light golden. We should not allow them to be brown. Keep aside.
5. Add 2 tbsp oil with the remaining oil in the same kadai and heat again.
6. Now add the Nigella seeds and one green chilli. If you want it spicier you can add more but I prefer it to be mild so I used only one.
7. When started spluttering then add begun / eggplant pieces.
8. Sauté for a couple of minutes or till eggplant pieces become brownish and soft.
9. Add 1 cup of water, little bit of turmeric powder and salt.
10. Start cooking. Add Kashmiri red chili powder and coriander powder now.  I like the redish hue which resulted because of the Kashmiri red chili.
11. Now add the fried fish pieces gradually and boil for 3~4 minutes.
12. Turn the burner off and garnish with coriander leaves.
    

Serve this side dish with steamed white rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.