Hilsa Fish Recipe : Hilsa Eggplant Oily Curry 🐟🍲

Hilsa fish holds significant importance in Bengali tradition and culture; it is also known as "ilish" in Bengali cuisine.

We Bengalis are fish lovers, and our cuisine is renowned for fish-based dishes. The use of various fish species in curries, fries, stews, and other preparations is an integral part of Bengali culinary tradition. Hilsa holds a prominent place in Bengali festival celebrations, especially during occasions like Poila Boishakh (Bengali New Year) and Durga Puja. It is customary for Bengalis to include Hilsa fish in their festive meals as a symbol of abundance, prosperity, and good fortune for the upcoming year.

Additionally, in Hindu rituals and ceremonies, including weddings, annaprashan (rice feeding ceremony for infants), and other auspicious occasions, Hilsa fish is often offered as a sacred food offering. It is believed to please the deities and bring blessings upon the devotees. Sometimes, I feel proud as a Bengali 🤗. It is often prepared in various traditional Bengali dishes such as Ilish Bhapa (steamed Hilsa), Ilish Bhaja (fried Hilsa), and Ilish Machher Jhol (Hilsa curry). Its rich, oily flesh is highly valued and savored by Bengalis.

Today, in this post, I will be sharing one of my top favorite recipes named "Ilish Beguner Tel Jhol (Hilsa fish and Eggplant oily curry)" 😋.

Here's a traditional recipe to prepare Ilish Beguner Tel Jhol:

Ingredients:

• 3 pieces of fresh Hilsa fish

• 4-5 pcs. of Eggplant into thick wedges (with the skin on)

• 1 teaspoon turmeric powder

• 1 tablespoon red chili paste

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• Pinch of Black pepper

• 1 teaspoon Kalonji / Nigella seeds ( Kalojeera in Bengali )

• 4-5 green slitted chilies

• 2-3 tablespoons mustard oil

• Salt to taste

• 1-2 cups of boiled water

Instructions:

1. Clean the Hilsa fish thoroughly. Then rub the eggplant and fish pieces with turmeric, salt, a little bit of mustard oil, and sugar.

2. In a small bowl, mix the turmeric powder, red chili powder, Black pepper, cumin powder, and coriander powder with a little water to make a paste.

3. Heat mustard oil in a pan until it starts smoking. Then, over low heat, lightly fry the fish pieces first, followed by the eggplant pieces for about 30 seconds each. Keep both aside.

4. In the same fragrant oil (please use the same excess oil for further cooking), add Nigella seeds and 2 green chilis. Sauté for a minute.

5. Once the seeds start releasing the aroma and fragrance, add the previously made spice paste to the pan and cook for a couple of minutes.

6. Once the spices start releasing oil, pour in boiled water to make the curry (consistency as per your preference). Let all of them release their fragrance.

7. Afterward, gently place the Hilsa fish and eggplant pieces into the pan and spoon the spice mixture over the fish.

8. Be careful not to break the fish, cover the pan, and let it simmer for about 8-10 minutes or until the fish is cooked and the gravy thickens.

9. Once the fish is cooked, add the remaining slit green chilis and 1 teaspoon of mustard oil on top *. Cover the pan for the last time.

10. Serve this delicious, flavorful fish curry hot with steamed rice.

Enjoy your delicious Hilsa fish dish! 😋

Note:

• Adding mustard oil at the end is completely optional. If you like, you can add it, but if you want to experience authentic Bengali cuisine, then I encourage you to please try the process as I mentioned above, step by step.