Aloo begun Ilish jhol

Aloo begun ilish jhol ( Potato Eggplant Hilsha stew) -a classisc bengali stew. 

Doi sorshe Ilish

Doi sorshe Ilish




Sorshe ilish-1

Sorshe ilish bhapa



  • 3 pieces of Hilsa ( ~ 200 gm)
  • 6 potato wedges soak into water
  • 6 eggplant wedges soak into water
  • 1 green chili
  • For tempering:
  • ½ tsp onion seeds

For gravy:

  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp red chili
  • 1 ½ tbsp. of Mustard oil
  • Salt to taste


  1. Marinate Fish pieces with salt and turmeric powder.
  2. In a bowl add all spices, little bit of water to make a paste and keep aside for few minutes.
  3. In a cooking pan heat oil, fry the fish pieces each side for few seconds, do not overcook the fish, otherwise it will become chewy. do not cook longer than 10 seconds for each side. Then remove from oil.
  4. Remove potatoes from water, place a paper towel.
  5. Add tempering into the remaining hot oil, stir for few seconds to get the flavour.
  6. Add potatoes to the hot oil and cook over medium heat for few minutes.
  7. Meanwhile remove eggplant from water and place into a paper towel.
  8. When potatoes are halfway done, add eggplant and cook further few seconds.
  9. Add spice paste and little bit water, mix everything together and over medium heat continue cooking until oil is releasing from the mixture.
  10. Add 1 or 1 ½ cup of water to the mixture, bring the temperature on high heat and allow to simmer.
  11. Once everything starts simmering, add fish, cover with a lid and allow to simmer everything together for about 2 minutes.
  12. Turn off the heat, give 10 minutes standing time.

Serve with steamed rice. Enjoy!!!

Recipe by: Shyamali Sinha