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Potato Eggplant curry with Hilsha
Serves :
8 Persons
Prep Time :
5 Mins
Cook Time :
20 Mins
Hilsha is the king of our fishes , we cook it in so many ways. today , lets see how to cook Potato Eggplant curry with Hilsha
Ingredients
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Whole Hilsha Fish (Asto Ilish) ±50 gm
Details
>
8 slice
৳
1,049
৳
1,539
/ 700 gm
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Lomba Kalo Begun (Long Brinjal Black) ± 25 gm
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>
1.5 cup
৳
55
৳
60
/ 500 gm
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Potato Regular (± 50 gm)
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>
1.5 cup
৳
55
৳
60
/ 1 kg
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Kacha Morich (Green Chilli) ±12 gm
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>
5-6 ps
৳
35
৳
40
/ 250 gm
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Radhuni Turmeric (Holud) Powder
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>
1 tea-spoon
৳
65
/ 100 gm
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Radhuni Chilli (Morich) Powder
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>
1 tea-spoon
৳
100
/ 100 gm
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Radhuni Pure Mustard Oil
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>
2 table-spoon
৳
170
/ 500 ml
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Black Cumin (Kalo Jira)
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>
1 tea-spoon
৳
55
/ 100 gm
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ACI Pure Salt
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>
Quantitatively
৳
42
/ 1 kg
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Instructions
Using turmeric powder, chilli powder, sald marinate Hilsha fish pieces.
Heat the oil in a pan, fry the fish pieces.
Pick up the pieces, add black cumin, turmeric, chilli powder, salt ,potato, eggplant pieces into the same pan.
Open the lid, put fried fish pieces , green chillies.
When cooked, serve it with hot rice.