Hilsa Fish in Brinjal Curry (Ilish Maacher Begun Jhol)


  • 4 pieces of Hilsa fish
  • 1/2 tsp nigella seeds
  • 5 slit green chillies
  • 1 medium brinjal cut into 2” lengthwise
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 3 tbsp mustard oil


  1. Rub 1/4 tsp of turmeric and a little salt on the fish pieces. Set aside for 15-20 minutes
  2. Heat mustard oil to smoking in a kadhai
  3. Fry the fish pieces lightly to a light golden brown
  4. Remove and drain on a kitchen towel
  5. Temper the same oil with nigella seeds and green chillies
  6. Add the brinjal pieces and sauté till they are lightly brown and soft
  7. Add about 1 1/4 cups of warm water
  8. Add salt, 1/4 tsp turmeric powder and cook till the brinjal softens
  9. Add the fish pieces and cook for 2-3 minutes

Pabda Fish With Lentil Dumplings and Brinjal (Pabda Maach Bori Begun Diye)

This is a light fish curry from Bengal. It is good for hot summer afternoons and is always paired with rice

Ingredients –

Brinjal – 1 small
Tomato – 1 small
Coriander leaves chopped – 2 tbsp
Bori – 10
Mustard oil – 3 tbsp
Salt to taste
Turmeric – 1 tsp
Atta – 1/2 tsp
Green chillies – 3
Nigella Seeds – 1/4 tsp
Pabda fish – 450 gm

Directions –

Marinate the fish with 3/4 tsp turmeric powder , 3/4 tsp salt and 1 tsp mustard oil
Cut the brinjal in big pieces
Chop the tomato
Slit the chillies
Put 30 ml of mustard oil
Fry the bori, brinjal and fish 1 min on each side
Set aside
Make a paste of turmeric powder, salt and 50 ml water
Heat mustard oil
Add nigella seeds
Add tomato and 2 chillies
Fry on medium heat for 1 min
Add turmeric and salt mixture
Cook till water dries off
Add 400 ml water
When it starts to simmer, add bori
Add the fish
Bubble on medium heat for 5 mins
Add 1 more green chilli and fried brinjal
Mix 1/2 tsp atta and 1 tbsp water
Pour it into the curry
Drizzle 1 tsp mustard oil and coriander leaves
Simmer for 2 mins