How to Diet at dinner Ilish machher patla jhol begun,kalojeere diye/Hisla fish curry

Victoria Perez
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Diet at dinner Ilish machher patla jhol begun,kalojeere diye/Hisla fish curry
Page content

How to Diet at dinner Ilish machher patla jhol begun,kalojeere diye/Hisla fish curry Delicious, fresh and tasty.

Ilish machher patla jhol begun,kalojeere diye/Hisla fish curry. Here is another most popular Bengali Style Hilsa Fish Curry Ilish Begun. It is very delicious Ilish Macher Jhol. So let's watch and try this popular Bengali Cuisine recipe at home.

Panch Phoron Diye Patla Macher Jhol

Ilish is cooked in many different styles.

See recipes for Ilish Beguner Jhol, চিকেন আলুর ঝোল(Chicken alur jhol) too.

You can cook Ilish machher patla jhol begun,kalojeere diye/Hisla fish curry using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Ilish machher patla jhol begun,kalojeere diye/Hisla fish curry

  1. It’s 6 pieces of Ilish fish.

  2. You need 1 of medium eggplant/ begun cut into 4 pieces(long).

  3. You need 1/2 tsp of nigella seeds/ kalonji/ kalojeere.

  4. You need 5-6 of green chillies(splited).

  5. Prepare to taste of Salt.

  6. It’s 1 tsp of turmeric powder.

  7. You need 1 tbsp of mustard oil.

  8. You need as required of Water enough for the jhol desired consistency.

TAMA'S KITCHEN presents:ইলিশ মাছের দোপেয়াজা রেসিপি

Hilsa Fish/Elish Mach Dopiaza is one of the very delicious and.

Ilish is cooked in many different styles.

However for the best Ilish, the simplest cooking method provides the best test.

Ilish machher patla jhol begun,kalojeere diye/Hisla fish curry step by step

  1. Lightly wash the fish pieces & marinate with salt, turmeric powder..

  2. Wash the eggplants/begun & marinate with little salt..

  3. Heat mustard oil in a pan & lightly fry the fish pieces. Strain & keep them separately..

  4. Add green chillies & nigella seeds in rest of the oil. Add the brinjal pieces. Add salt & turmeric powder & covered over lowest heat until eggplant is done..

  5. Now add sufficient water & give it a boil. Then add the fish pieces & simmer for another 5-6 mints. Cover the pan with a lid. The gravy should get enough time to soak up the flavours of the fishes..

  6. Add chopped coriander leaves & switch off the flame..

  7. Serve hot with steamed rice & sugandharaj lebu or lemon..