Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Ilish Beguner Jhol

Traditional Recipe 8: Ilish Beguner Jhol recipe

🧺 Ingredients

• Hilsa fish (ilish) pieces: 500g
• Brinjal (eggplant): 250g, cut into chunks
• Mustard oil: 25ml
• Mustard paste: 2 tbsp (30g), made from white mustard powder
• Turmeric powder: 0.5 tsp (1.5g)
• Green chillies: 3, slit
• Onion: 100g, sliced (optional, traditional recipes omit)
• Salt: to taste
• Water: 400ml

👩‍🍳 How to make Ilish Beguner Jhol

1. Make mustard paste by mixing mustard powder with water until smooth.
2. Heat mustard oil in a pan over medium-high heat (160°C).
3. Fry fish pieces for 2 minutes per side until lightly cooked. Remove and set aside.
4. In the same oil, fry brinjal pieces for 3 minutes until slightly softened. Remove and set aside.
5. Add remaining oil to pan, heat to 140°C.
6. Add mustard paste, cook for 1 minute, stirring constantly.
7. Add turmeric, stir for 30 seconds.
8. Add water slowly, stirring to avoid lumps.
9. Add green chillies and salt.
10. Return brinjal and fish pieces to pan. Bring to boil, then reduce to medium-low (100°C).
11. Simmer for 12 minutes, allowing flavors to meld and fish to cook through.
12. Gravy should be light with mustard oil sheen. Serve hot with rice.

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