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Ilish Begun Kalojeere Jhol

A thin, light hilsa curry with brinjal, nigella and green chilli — no onion, no garlic, nothing to hide the fish.

Ingredients

• 6 hilsa steaks
• 1 long brinjal, cut in 3-inch strips
• ½ tsp nigella seeds (kalo jeere)
• 6 green chillies, slit
• 1 tsp turmeric powder
• ½ tsp Kashmiri chilli powder
• 4 tbsp mustard oil
• salt to taste

Method

1. Rub the fish with salt and ½ tsp turmeric. Fry lightly in smoking mustard oil, 1 minute per side. Keep aside.
2. Fry the brinjal strips in the same oil till golden. Keep aside.
3. Crackle the nigella seeds and 3 green chillies in the oil.
4. Add the remaining turmeric and chilli powder mixed in 2 tbsp water. Cook 1 minute.
5. Pour in 2 cups water and salt. Bring to a boil.
6. Add the brinjal and fish. Simmer 6–7 minutes on low.
7. Add the remaining green chillies, drizzle a little raw mustard oil and serve.

Tip: Hilsa cooks fast and breaks easily — shake the pan instead of stirring.