Iilish Begoon tel Jhal | How to make Iilish Begoon tel Jhal

By Tulika Biswas  |  6th Mar 2018  |  
5 from 1 review Rate It!
  • Photo of Iilish Begoon tel Jhal by Tulika Biswas at BetterButter
Iilish Begoon tel Jhalby Tulika Biswas
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About Iilish Begoon tel Jhal Recipe

Iilish is the most favourite fish of all the Bongs. It can be prepared in various ways but iilish cooked with mustard oil in and small eggplants are added to give an ornamental taste. It cooks really fast and heavenly in taste.

Iilish Begoon tel Jhal

Ingredients to make Iilish Begoon tel Jhal

  • Gada and Peti piece of Hilsa [the stomach and the back pieces of the hilsa fish] 6 nos.
  • 1 tablespoon each of salt, haldi and Jeera powder.
  • 5 Tablespoon of mustard oil for cooking.
  • 1 teaspoon of mustard oil for garnishing.
  • Eggplant cut into finger length size.
  • Nigella seeds for tempering.
  • 4 to 5 green chillis.

How to make Iilish Begoon tel Jhal

  1. Wash and marinate the fish with salt and turmeric.
  2. Take a wok and heat 5 tablespoon of mustard oil.
  3. Add nigella seeds for tempering. Green chillis can be added at this time too.
  4. Then add the fish pieces and put cumin powder to it.
  5. Don't have to fry them at all so water can be added with 1 min.
  6. To it add haldi and salt to taste.
  7. Add the eggplant pieces and cover it with a lid.
  8. Cook in low flame and wait until the fish is done well.
  9. Slit green chillis and add to the gravy .
  10. To it add mustard oil from top and serve it with plain white rice.

My Tip:

It's better to cook in low flame and at the end before serving it add 1 teaspoon of mustard oil to it.

Reviews for Iilish Begoon tel Jhal (1)

Hema Mallik2 years ago

It can be served with boiled rice.