Ilish Begun Jhol
Ilish and begun (eggplant) create one of Bengali cuisines most beloved pairings. The Ilish, revered as the Queen of Fish, carries deep cultural significance—a prized gift at weddings, the highlight of Jamai Shashthi celebrations, and the centerpiece of monsoon feasts. This dish showcases how simple preparations honor a fish that defines Bengali identity itself.
Preparation
Rub fish with 1/4 tsp turmeric, and 1/4 tsp salt.
Make a paste of turmeric and chilli powder in 2 tbsp water.
Cooking
In a pan, heat 2 tbsp white oil.
Fry begun/eggplant pieces till brown on medium heat. Remove and keep aside.
The remaining part requires mustard oil: Heat 4 tbsp mustard oil in a pan.
Add kalonji and 1 green chilly and fry for 30 sec.
Add fish to oil and fry lightly, about 1 min each side. Then add the turmeric, chilli paste and fry for another minute.
Add 1.5 cups water, green chillies, salt and bring to boil. Simmer for 5 minutes.
Add fried begun/eggplant and simmer for another 5 min.
Serving Suggestions
Serve with rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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