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Ilish Macher Begun Jhol/ Hilsha/ Shad Curry With Eggplant

Ilish is the queen fish of Bengal. In monsoon a single ilish dish is must on the dine table. Now a days the prices of this fish is going sky high don’t know how long can we cherish this wonderful delicacy. Today I try a very basic traditional Ilish recipe. But as you all know I love to play with spices so this too come with a twist. The twist may seem lilttle scary to the Bong as they love to add mustard oil at the end but keep alittle faith and use the one I asked for I am sure you will love my version of Ilish Macher Begun Jhol.

Preparation time   15 minutes
Cooking time  15 minutes
Serves  4 to 5

Ingredients :
4 to 5 big 100 /150 grm pieces each of Ilish/ Hilsa/ Shad
100 to 200 grm eggplant (cut into straing pieces)
1 tsp turmeric powder
1 tsp kalojeera/kalonji / nigella sativa
1 tsp red chily powder 
1 tbsp  mustard paste 
1 tbsp poppy seed paste
3 green chily mashed
2 green chilly slited
½ tsp ginger paste 
¼ cup mustard oil
2 to 3 drops  ghee / clarified butter
2 pinch  garam masala 
½ tsp sugar
Salt to taste

Methods of Cooking
Wash the fish and the eggplant and then sprinkle salt , turmeric and red chily powder. Rub the fish and eggplant with the spices. Now heat mustard oil ( if you really want to taste ilish in Bong way then take a pleasure of mustard no white oil substitute please) then add kalonji . As it starts to splutter then add the fish and eggplant with mashed green chilly and silted green chilly. You can decrease the heat by adding less green chilly. Stir with soft hand for few second and put the lid the on for 2 minutes . Then add the mustard paste, poppy paste, ginger paste and salt all at once. Mix well. Now add 2 to 3 cups of warm water. Let it boil in high flame for 5 minutes. Now add sugar. Let it boil at the end add 2 drops of ghee and just a pinch garam masala. Make sure not to add more because we don’t wont to over power the curry with the smell of ghee and garam masala but want to give a subtle taste to the curry and so ghee and garam masala. Put off the flame. Cover with lid and give 5 to 10 minutes standing time. Serve with hot steamed rice.

Happy Cooking!


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