Ingredients:
- 6 pieces of Hilsha (Illish) cut in ring shape
- 1 medium size Egg Plant/Brinjal (cut into 7-8 pieces)
- 4- 5 Green Chilli (cut length wise)
- 2 tea spoon (Kalonji/Kalo-jeera)
- 2 tea spoon Cumin powder (jeera powder)
- 4 tea spoon Turmeric powder
- 1 tea spoon Red Chilli powder
- 4 tbs Mustard Oil (Refined oil can also be used)
- Salt to taste
Method:
1.Marinate the fish pieces with salt and 2 tea spoon Turmeric powder.
2. Heat oil in a pan. When the oil is smoky hot add the fish pieces.
3. Fry till they are golden in color. Remove them from pan. Use the same oil for further cooking.
4.Add kalo-jeera, Turmeric powder, red Chilli powder, Cumin powder, Green Chilli and salt to taste. Saute it for 2 minutes, add the Egg Plant pieces.
5. Mix them well with the spices. Cook it on low flame till the Egg Plant pieces are about 3/4 cooked.
6. Add 1 1/2 cups of water. Increase the flame. When the gravy reaches boiling point add the fried fish pieces. Cook it on low flame for 4-5 minutes.
7. Illish Machher jhol is ready to be served with steamed, white rice.
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