Tuesday, March 15, 2011

Ilish Begun er Jhol


4-5 pieces of Hilsa
1/4 tsp of Turmeric powder
salt to taste
Mustard Oil
 1/2 tsp of Kalonji
5-6 slit  Green Chilli
1 begun/brinjal
11/2 cup water


Wash and clean Hilsa. Pat dry and smear with  Turmeric and salt. Keep aside for 15-20 minutes

Heat Mustard Oil to smoking in a Kadhai.

Gently slide the fish pieces into the hot oil. 

Fry the fish pieces to a light golden yellow on both sides. Try not to brown or burn them. Remove with a slotted spoon and drain them on a kitchen towel.

Since this is Ilish/Hilsa we will not throw away the oil and use the same oil for the jhol

Temper the oil with 1/2 tsp of Kalonji and 5-6 slit hot Indian Green Chilli

Once the spice pops add 1 long begun washed & chopped longitudinally in length of 1&1/2" to 2"

Saute the begun till they are lightly browned and soft.

Add 1-1&1/2 cups of water. Add salt, a little turmeric and cook till the begun soften.

Add the fish pieces and cook for 2-3 minutes

The gravy  tastes delicious with white rice.