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Ilish Macher Jhol Alu Begun Diye
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~ 530 gm
~ 250 gm - cut into wedges
~ cut into 8-10 wedges
or 80 ml
Salt to taste
Smear ¾ tsp turmeric powder and salt on the fish pieces and set aside.
In a bowl, add all ground spices, about ½ tsp of salt and turmeric powder, add a little bit of water to make a slurry.
Heat 4 tbsp of oil in a Dutch oven over medium-high heat, once the oil is smoky hot, reduce the heat to low.
Add in the fish pieces, increase the heat to medium and fry each side for one minute, do not overcook the fish. Otherwise, it will become chewy. Then remove from oil.
In the same pan heat about 3 tbsp of oil. Add Eggplant pieces, sprinkle ¼ tsp of turmeric and salt, fry the eggplant pieces till they develop golden brown colour. Remove from the pan.
Next, add the remaining oil into the pan, once the oil is hot, add Nigella seeds, two green chillies and keep stirring for about ten seconds to release the aroma.
Add potato, remaining turmeric powder, salt for the potato and over medium heat cook for
to develop a crispy brown colour on the outer side of the potatoes.
Add the spice slurry and a little bit of water, mix everything, and continue cooking until oil releases from the mixture over medium heat.
Add 1 cup of water to the mixture, bring the temperature to high heat and bring the broth to a boil.
Reduce the heat to medium, add fish and fried eggplant, cover with a lid, and simmer everything together for about
Turn off the heat, give