Begun Ilish

recipe by Afroza Naznin Shumi


Ilish/Hilsa Fish:8-10 Pieces (around75-100g each)
Potato 2
Aubergine 1
Onion 1
Tomato 1
Ginger Paste 1 tsp
Garlic Paste 2 tsp
Green Chilli 4-5
Dry Red Chilli 1
Onion Seed/Kalojire ½ Tsp
Turmeric Powder 1 tsp
Salt to taste
Mustard Oil 4 tbsp


Wash Ilish chunks and sprinkle some turmeric powder and salt and rub.
Now cut the potatoes after peeling the skin into edges. Cut the aubergine / begun into long strips as well. Cut the onion and tomatoes into long strips too.
Heat 3 tbsp. of the mustard oil in a wok and lightly fry Ilish Mach and strain from the oil. Now fry the potato chunks till those turn golden yellow in colour.
Rub some salt and turmeric powder to the aubergine and fry those in the remaining oil.
Once done, pour 1 tbsp. oil and temper the oil with red chilli and slit green chilli along with kalo jire / onion seed.
Now add chopped onion and fry the same till onion turn translucent in colour. Add ginger-garlic paste and tomatoes and cook till tomatoes soften and oil separates from the mixture. Add a little water and followed by salt and turmeric powder and cook till water evaporates.
Add fried veggies and 2 cups full of water and bring it to boil. Then add fried fish chunks and cook for 5 minutes after covering the pan with a lid.
Sprinkle ½ tsp. of mustard oil over the begun, potato drenched in Hilsa curry and switch the flame off.

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