Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
4 pcs hilsa fish; 1 medium-sized brinjal/aubergine/eggplant cut into 4 pieces (lengthwise); 4 green chillies; mustard oil (preferably) for cooking.


Spices:
  • ½ tsp kalonji/kalojeera
  • 1 tsp cumin paste/powder
  • 1 tsp turmeric powder
  • ½ tsp chilli powder (optional)
  • Salt to taste.


Steps:

  1. Marinate the fish with ½ tsp of salt and ½ tsp of turmeric powder. Leave it for 10 minutes.
  2. Marinate the brinjal pieces with a pinch of salt and turmeric powder. Keep aside.
  3. Heat oil in a pan. Fry the fish for 1 minute (30 sec for each side). Take them out of the pan.
  4. Fry the aubergine/brinjal/eggplant till they turn to light golden brown. Keep aside.
  5. Temper the same oil with kalonji/kalojeera. Wait for 30 seconds.
  6. Add turmeric powder, chilli powder and cumin paste/powder. Fry for a minute.
  7. Add 1 cup of warm water and adjust the salt.
  8. Add green chillies, hilsa fish and brinjal/aubergine/eggplant.
  9. Cook in low flame for about 7 minutes with the lid on it.
  10. Sprinkle 1 tsp mustard oil and turn off the heat.
  11. Serve hot with plain rice.



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