Ilish Begun Jhol
Aromatic Hilsa fish simmered in mustard oil with green chilies and minimal spices — a classic Bengali delicacy that lets the rich flavor of Ilish shine. Ready in minutes, full of nostalgia.
Sarfapremium
Mustard Oil 1L Pouch
100% Pure, Unrefined &
Cold-pressed
Ilish Begun Jhol | Bengali Style Recipe
Ingredients
- 500 g ilish machh (hilsa fish, 3-cm-thick pieces)
- 100 g brinjal (5cm chunks)
- 40 g mustard oil (for cooking and garnish)
- 5 pcs green chillies (slit)
- ¼ tsp kaalo jeere (nigella seeds)
- 18 g salt
- 6 g turmeric powder
- ¼ tsp atta (flour)
- 350 ml hot water
Instructions
- Marinate the fish with salt and turmeric powder, and set aside.
- Cut the brinjal into 5-cm chunks and slit the green chillies.
- Before you begin, also make a paste of salt, turmeric, and water.
- Heat mustard oil in a pan till it starts to smoke lightly and changes colour to a pale yellow.
- Add the brinjal and fry them till they are golden. On medium heat, this should take about 4 minutes. Drain from the oil and set aside.
- Now, lower the fish pieces into the oil one by one and fry them for a minute on each side. Fry very lightly. Remove from the oil and set aside.
- Temper the same oil with kaalo jeere
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