Exemplary Ilish Tel Jhol with Begun Recipe
Exemplary Ilish Tel Jhol with Begun Recipe. On the off chance that you are a fish sweetheart, the name of this heavenly North Indian recipe is sufficient to make your mouth water! Exemplary Ilish Tel Jhol is an oil-based sauce cooked regardless of eggplant/colocasia and a melange of flavors. In any case, here as it recommends, the fish has been matched with kochu and started.
This is a genuine Bengali recipe and gets it’s sharp flavors through hilsa combined with liberal showers of mustard oil and searing green/red chillies. You can partake in this fundamental dish recipe with steamed plain rice. Thus, in the event that you have arranged a local party, this is a should attempt this dish for your visitors, and they will request more from it!
Elements of Classic Ilish Tel Jhol with Begun
14 Servings
1 teaspoon onion seeds
2 cup water
7 tablespoon mustard oil
4 stripped colocassia
9 green bean stew
1 teaspoon dry red bean stew
8 iilish fish
9 pieces cubed eggplant/brinjal
For Marination
1 teaspoon turmeric
salt as required
For Garnishing
3 tablespoon mustard oil
Exemplary Ilish Tel Jhol with Begun Recipe
Instructions to make Classic Ilish Tel Jhol with Begun
Stage 1
Cut ilish fish in the steaks structure and wash them well in running water, wipe them off. Put the fish steaks in a bowl and back rub them with turmeric and salt. Allow the fish to marinate for at some point and set the bowl to the side.
Stage 2
In an enormous wok or kadhai, pour mustard oil and intensity over high fire. When the oil is adequately hot, bring down the fire and individually add fish parts of it, shallow fry them.
Stage 3
When the fish pieces are broiled well, channel them on the paper towels to absorb the overabundance oil. Add colocassia or arbi parts of similar skillet and sear them also. Channel them too and keep to the side in a different bowl. Once finished, add onion seeds and green chilies to a similar oil. When they begins to splutter, bring down the fire and add dry stew powder and turmeric powder to it. Give it a mix once and add water into the skillet.
Stage 4
At the point when water begins bubbling, add colocassia parts of it and add salt according to your prerequisite. Cover with a top and cook for 2-3 minutes. Then, at that point, add eggplant parts of it alongside broiled fish pieces in the sauce. Allow the sauce to stew for least 5-7 minutes until fragrant.
Stage 5
The exemplary ilish tel jhol with started is currently fit to be served. Decorate with mustard oil and present with hot steamed rice.
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