Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, ilish begun/eggplant hilsa. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Ilish begun/eggplant hilsa is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Ilish begun/eggplant hilsa is something that I’ve loved my entire life. They are fine and they look fantastic.
Hi everyone, hope you all are doing great. Ilish or Hilsa is not just a fish it is an emotion to all Bengalis. Begun ilish or hilsa with eggplant is a very.
To get started with this particular recipe, we have to prepare a few components. You can have ilish begun/eggplant hilsa using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Ilish begun/eggplant hilsa:
- Get 4 pieces hilsa/ilish
- Make ready 1 large purple bharta egg plant /begun(seedless recommended)
- Get 5-6 green chillies
- Take 1 tsp Black cumin/ kalonji/ kalo zeera
- Get 2 tsp Mustard oil
- Get 1 tsp turmeric powder
- Get as per taste Salt
The fish curry is light and soupy with the flavour fresh fish and eggplant chunks. The ilish (Tenualosa ilisha) (Bengali: ইলিশ, romanized: iliś), also known as the ilisha, hilsa, hilsa herring or hilsa shad, is a species of fish related to the herring, in the family Clupeidae. Bhapa ilish or ilish bhape is one of the classic and timeless hilsa recipe. Bengali hilsa recipe authentic way to cook hilsa / ilish.
Steps to make Ilish begun/eggplant hilsa:
- Cut eggplant/ begun long eight pieces.
- Marinate the fish pieces with salt and turmeric. Fry the pieces both sides for 2 mins each with medium heat. Don't over fry then fish will be stiff.
- Now in that same pan heat oil, add Black cumin and two slitted green chillies and wait untill crakers sound stop and you get kalo zeera and chillies nice smell. Add eggplants and saute low flame for 1 min. Then add one cup hot water mixed with salt and turmeric. Add another one cup only hot water, rest slitted green chillies, fish pieces and bring boil in high flame.
- If more gravy you want you can add more hot water. Cook untill eggplant become soft. Fish curry has done. Serve hot with hot stream rice.
She is Hilsa, the queen of fish. Shining silvery skin with that characteristic pink streaks running across it. The versatility of ilish is heart of culinary lore in Bengal and Bangladesh. Yes,it is the hilsa,the ilish,which has been part of Bengali heritage. Housewives make a cooking of the fish a veritable celebration.
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