Tuesday, February 26, 2013

Ilisher Alu-begun & kalojeerer Patla Jhol

"Simplicity is the ultimate sophistication!!"...Clichéd, but truth.
At least for "Ilish"!! And when it's "Ilisher Alu-begun & kalojeerer Patla Jhol" ~ just nothing can be better! As far I know, it's a typical "bangal" dish. But of course it's taste is beyond any boundary! I followed my MIL's way to make it.

Ingredients for Ilisher Alu-begun & kalojeerer Patla Jhol:

  1. Ilish mach/ Hilsa fish 4 pieces 
  2. Potato 2 small (cut into quarters lengthwise)
  3. Eggplant 1 medium (cut into 1" thick pieces)
  4. Kalo jeere/kalonji/nigella seeds 1/2 tea spoon
  5. Green chillies 5-6 (according to your limit...I prefer mine little hot)
  6. Salt to taste
  7. Turmeric powder
  8. Mustard oil (this is must..at least for almost all the Ilish- preparations)

How to prepare Ilisher Alu-begun & kalojeerer Patla Jhol:

  • Wash fish pieces and marinate with salt and turmeric powder. Wash potato & eggplant. Marinate eggplant with little salt.
  • Heat oil in a pan and fry fish pieces. Strain and keep them separately. Add nigella seeds in rest of oil. Add potato pieces.Add little salt and turmeric powder and fry covered over low heat until potatoes are almost tender.Add slitted chillies.
  • Add 1 and 1/2 cup water. Bring it to boil. Add rest of turmeric powder and salt. Add eggplant pieces and shimmer covered over lowest heat until eggplant is done.
  • Add fish pieces and additional salt or chillies (if needed). Shimmer for another 3-4 minutes.

  • Turn off the gas and serve hot with plain rice.

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