Potato Eggplant curry with Hilsha
Serves : 8 Persons
Prep Time : 5 Mins
Cook Time : 20 Mins
Dhaka
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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
Whole Hilsha Fish (Asto Ilish) Âą50 gm
Details >8 slice
ā§ŗ1,479
ā§ŗ 1,819
Lomba Kalo Begun (Long Brinjal Black) Âą 25 gm
Details >1.5 cup
ā§ŗ 55
/ 500 gmPotato Regular (Âą 50 gm)
Details >1.5 cup
ā§ŗ24
ā§ŗ 30
Kacha Morich (Green Chilli) Âą12 gm
Details >5-6 ps
ā§ŗ35
ā§ŗ 40
Radhuni Turmeric (Holud) Powder
Details >1 tea-spoon
ā§ŗ 75
/ 100 gmRadhuni Chilli (Morich) Powder
Details >1 tea-spoon
ā§ŗ 75
/ 100 gmRadhuni Pure Mustard Oil
Details >2 table-spoon
ā§ŗ 200
/ 500 mlBlack Cumin (Kalo Jira)
Details >1 tea-spoon
ā§ŗ49
ā§ŗ 59
ACI Pure Salt
Details >Quantitatively
ā§ŗ 42
/ 1 kgInstructions
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.
