Ilish Macher Begun Jhol

Ilish Macher Begun Jhol


  • 4-6 pieces of ilish (hilsa) fish
  • 1 eggplant (begun), chopped into cubes
  • 1 onion, sliced
  • 2-3 green chilies, chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 2-3 tablespoons mustard oil
  • 1/2 cup water
  • Coriander leaves for garnishing


  1. Wash the ilish fish pieces and pat them dry with a paper towel. Rub the fish pieces with turmeric powder and salt and keep them aside for 10-15 minutes.
  2. Heat the mustard oil in a frying pan or kadhai over medium heat.
  3. Add the sliced onions to the pan and fry until they turn translucent.
  4. Add the green chilies, ginger paste, garlic paste, turmeric powder, and red chili powder to the pan and fry for another minute.
  5. Add the chopped eggplant to the pan and fry for a few minutes until they turn slightly brown.
  6. Add 1/2 cup of water to the pan and bring it to a boil.
  7. Add the fish pieces to the pan and gently stir until the fish is well coated with the sauce.
  8. Cover the pan with a lid and let it simmer for about 10-15 minutes until the fish is cooked through and the sauce has thickened.
  9. Garnish with coriander leaves and serve hot with steamed rice.

Enjoy your delicious Ilish Macher Begun Jhol!

Updated: 21 April 2023 — 08:28

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