Ilish Begun er Tel Jhol | Hilsa fish curry Bengali style
Ilish Begun er Tel Jhol (Bengali Hilsa Fish Curry) a super simple and comforting Bengali fish curry. The Hilsa fish curry made with fresh ilish maach, begun chunks/eggplant, mustard oil and minimal spices makes this fish curry extremely irresistible. Its light, soupy, flavourful and perfect with hot steaming rice.
Prep Time5 minutes mins
Cook Time20 minutes mins
Course: Main Course, Side Dish
Cuisine: Bengali, Indian
Keyword: begun diye Ilish mach, Hilsa fish curry, Hilsa recipe, Ilish maacher tel jhol, Ilish recipe
Servings: 4
Author: Arpita@Gastronomic Bong
- 500 gram Hilsa fish/Ilish maach
- 1 medium Eggplant/begun cut the eggplant in half lengthwise, then into narrow long wedges.
- 4-5 Green chillies slit
- 1/2 tsp Nigella seeds/ Kalo jeera
- 1/2 tsp Turmeric powder plus extra to marinate the fish steaks
- Salt as per taste
- 2-3 tbsp Mustard oil
Marinate the fish steaks with turmeric powder and salt.
Heat 2 tbsp oil in a pan. Add the eggplant chunks and fry then until soft and golden brown. Drain and remove from the heat and keep aside.
In the same pan heat the rest of the oil on medium heat. Then temper with nigella seeds/kalo jeera and slit green chillies and sauté until the seeds are crackling and fragrant.
Next add 2 1/2 cups of water along with turmeric powder and bring it to a boil.
Toss in the fried begun/eggplant and continue boiling for 2 minutes.
Now slowly slide in the marinated fish in the curry and cook on low heat for 4-5 minutes. Make sure you don't stir the curry much or the soft fish steaks will break. (**check notes)
Cook until the fish pieces are cooked through. Serve it hot with hot steaming rice.
**I did not fry the fish for this curry. But you can lightly fry the fish in mustard oil before adding it to the curry.
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.