Ingredients:
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
Steps:
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.
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
Steps:
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.
