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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

Lomba Kalo Begun (Long Brinjal Black) Âą 25 gm
Details >
1.5 cup
ā§ŗ 39
/ 500 gm

Add to bag

Potato Regular (Âą 50 gm)
Details >
1.5 cup
ā§ŗ 24
/ 1 kg

Add to bag

Kacha Morich (Green Chilli) Âą12 gm
Details >
5-6 ps
ā§ŗ19
ā§ŗ 25
/ 250 gm

Add to bag

Radhuni Turmeric (Holud) Powder
Details >
1 tea-spoon
ā§ŗ 75
/ 100 gm

Add to bag

Radhuni Chilli (Morich) Powder
Details >
1 tea-spoon
ā§ŗ 75
/ 100 gm

Add to bag

Radhuni Pure Mustard Oil
Details >
2 table-spoon
ā§ŗ167
ā§ŗ 170
/ 500 ml

Add to bag

Black Cumin (Kalo Jira)
Details >
1 tea-spoon
ā§ŗ45
ā§ŗ 60
/ 100 gm

Add to bag

ACI Pure Salt
Details >
Quantitatively
ā§ŗ 42
/ 1 kg

Add to bag

Instructions

  1. Using turmeric powder, chilli powder, sald marinate Hilsha fish pieces.
  2. Heat the oil in a pan, fry the fish pieces.
  3. Pick up the pieces, add black cumin, turmeric, chilli powder, salt ,potato, eggplant pieces into the same pan.
  4. Open the lid, put fried fish pieces , green chillies.
  5. When cooked, serve it with hot rice.
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