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Hilsa fish with brinjal, potato and lemon juice

Jun-06-2017
Nibedita Athpariah
15 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Hilsa fish with brinjal, potato and lemon juice RECIPE

Its a very homely and simple recipe with the right amount of tanginess , spiceness and saltiness and the freshness from the Hilsa fish makes the dish more better. A complete home food which can be served as lunch or dinner with plain rice. Enjoy

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • West Bengal
  • Simmering
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Hilsa fish - 4 pieces
  2. Brinjal - 1 long chopped into chunks
  3. Potato - 1 large chopped into chunks
  4. Onion - 1 medium sliced
  5. Paanch phooran - 1 small tspn
  6. Jeera powder - 1/2 tspn
  7. Kalonji - 1/2 tspn
  8. Red chilli powder - 1/4 tspn
  9. Chilli - 1 halved
  10. Ginger - 1 pod chopped
  11. Garlic - 1/2 tspn
  12. Lemon juice -2/3 tspn depending on the sourness of the lemon s
  13. Water - 1 and 1/2 cup
  14. Salt - as per taste
  15. Turmeric - 1tspn
  16. Mustard oil as per necessary

Instructions

  1. Marinate the fish with salt and 1/2 tspn turmeric and keep for about 10/15 mins
  2. Now fry them till they are crisp . Don’t over fry them . The skin must be crisp and the body must have a light brown in colour . 
  3. In a  pan heat oil then add the kalonji , paanch phooran and let them splutter then add the onions , garlic , ginger and chilli and fry them for about 4/5 mins on a medium heat. Add salt and turmeric and fry for another 2/3 mins . 
  4. Add the potatoes and brinjal and mix well and them these for another 7/10 mins . Add the red chilli powder and jeera powder and mix again
  5. Add the water n lower the heat and let the gravy simmer for about 10 mins or till the brinjal n potatoes are cooked. After this add the fried fish and cover for another 10 mins or so . 
  6. After 10 mins add the lemon juice and mix well. Check the salt and now crank up the heat to high and let this summer without covering for 5/10 mins . The gravy will be reduced to half by now . Taste the gravy and you will get that taste of Hilsa fish , the brinjals and mostly the tanginess of the lemon but it’s subtle and the smell of the lemon makes it more better. Dnt use any other means to get that tanginess just use fresh lemon juice as far as possible. 

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Maithili Iyer
Jun-07-2017
Maithili Iyer   Jun-07-2017

Exotic!

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