Before the season of Hilsa disappears, we had Ilish Beguner Tel Jhol last weekend. It is a very easy recipe and we love the recipe so much that we need no sides except this for our meal. 'Tel Jhol' can be prepared without frying the fish if you manage to buy fresh catch fish. Since we buy mostly frozen one, I prefer to sauté the fish lightly. The recipe is very easy to cook and tasty at the same time. Here goes the recipe…
Ingredients:
- Ilish or Hilsa Fish – 6-8 pcs
- Begun or Brinjal – 1 Big (Cut into thick strips)
- Kalo Jeera or Nigella Seeds – ½ tsp
- Green Chilli – 4-6 (Slit)
- Turmeric Powder – 1 tsp
- Cumin Powder – 1 tsp
- Red Chilli Powder – ½ tsp
- Mustard Oil – ¼ cup
- Salt – To taste
Steps:
- Smear ½ tsp turmeric powder and salt on the fish pieces. Keep aside for 10-15 minutes.
- Smear a little turmeric powder and salt on the brinjal pieces. Heat mustard oil in a kadai. Carefully slide the brinjal pieces in hot oil. Fry till brown from all sides. Take out from kadai and keep aside.
- In a bowl make a masala paste adding turmeric, red chilli and cumin powder.
- Add nigella seeds and 2 slit green chilli. When aromatic add the fish pieces. Carefully turn them once.
- Now add the masala paste and ½ cup water. When water starts to boil cover the kadai. Let it cook for 3-4 minutes on medium-low heat.
- Remove cover and add fried brinjal pieces. Adjust seasoning. Add more hot water if required. Cook for couple of minutes.
- Add slit green chilli and couple of spoon of mustard oil. Remove from heat. Cover and rest for 10 minutes.
- Serve hot with steamed rice only.
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