Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ilish machher patla jhol begun,kalojeere diye/hisla fish curry. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Ilish machher patla jhol begun,kalojeere diye/Hisla fish curry is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Ilish machher patla jhol begun,kalojeere diye/Hisla fish curry is something that I’ve loved my entire life. They’re nice and they look wonderful.
How to makes an traditional hilsa recipe for all the food lovers Kalojeer Diye Ilish Macher Jhol. Hilsa or Ilish is a Bengali favourite. KALO BEGUN & ILISH MACHER JHOL Prepared by our Grandmother in Village Style. আলু বেগুন ইলিশ "বাঙালি স্টাইলে" Aloo Begun Ilish "Bengali Style". " Chot joldi Ilish Macher Jhol: Kalojeera diye Ilish mach / Hilsa Fish Recipe " Here is another simple yet taste River CHIREBATA (GANGCHELA) FISH Charchari Recipe by Grandmother
To get started with this particular recipe, we have to first prepare a few components. You can cook ilish machher patla jhol begun,kalojeere diye/hisla fish curry using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Ilish machher patla jhol begun,kalojeere diye/Hisla fish curry:
- Get 6 pieces Ilish fish
- Get 1 medium eggplant/ begun cut into 4 pieces(long)
- Get 1/2 tsp nigella seeds/ kalonji/ kalojeere
- Prepare 5-6 green chillies(splited)
- Take to taste Salt
- Take 1 tsp turmeric powder
- Get 1 tbsp mustard oil
- Get as required Water enough for the jhol desired consistency
Hilsa fish curry: This Bengali recipe is very easy to prepare, tastes delicious and is a great accompaniment with steamed rice. Shallow fry the Hilsa fish pieces, till golden brown. Monsoon without Ilish, we just can't think of that. This is one of my favorite fish.
Instructions to make Ilish machher patla jhol begun,kalojeere diye/Hisla fish curry:
- Lightly wash the fish pieces & marinate with salt, turmeric powder.
- Wash the eggplants/begun & marinate with little salt.
- Heat mustard oil in a pan & lightly fry the fish pieces. Strain & keep them separately.
- Add green chillies & nigella seeds in rest of the oil. Add the brinjal pieces. Add salt & turmeric powder & covered over lowest heat until eggplant is done.
- Now add sufficient water & give it a boil. Then add the fish pieces & simmer for another 5-6 mints. Cover the pan with a lid. The gravy should get enough time to soak up the flavours of the fishes.
- Add chopped coriander leaves & switch off the flame.
- Serve hot with steamed rice & sugandharaj lebu or lemon.
This is a very light curry of Hilsha fish, which is cooked with eggplant & potato. Spices are used in a very little amount. Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. Unlike in other parts of India, Bengali recipes call for the frying of the main ingredient in mustard oil before it is added to the gravy or curry. Source of the recipe and acknowledgement http INGREDIENTS : Ilish Machh, Begun, Alu, mustard oil , Holud powder, PaNch FoDon, dry red chili, roasted jeera powder Labels: bengali dish, fish, Ilish, Patla jhol.
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