Learn how to make Bengali Style Scrumptious and Tempting Savoury Dish Ilish Macher Jhol with our chef Varun Inamdarbr br This is a very light curry of Hilsa fish, which is cooked with eggplant & potato. Spices are used in a very little amount and the mustard oil in the recipe brings out the flavor of the dish and increases the taste too. It is easy to make and takes very few ingredients to prepare. This is a perfect recipe when you want to eat something delicious yet requires less effort to make.br br br Ingredients:br (Serves 2)br br - 1 Kg Hilsa Fishbr - Saltbr - 4 tbsp Emami Healthy & Tasty Kachchi Ghani Mustard Oilbr - 2 Potatoesbr - Brinjal (Egg Plant)br - 1 tsp Nigella Seedsbr - 4-5 Green Chilliesbr - Waterbr - 1 tsp Wheat Flourbr br Method:br br 1. Start with marinating the slices of Hilsa Fish using salt and turmeric. Rub salt and turmeric completely on the fish and keep it aside for around 7-8 minutesbr br 2. Now, Start heating a medium-sized pan on a high flame and put Emami Healthy & Tasty Kachchi Ghani Mustard Oil in itbr br 3. Allow the oil to heat, and then start adding marinated fish in the panbr br 4. Fry the fish and keep flipping it in between until it turns crispy & golden brownbr br 5. Once the fish is fried, take it out and keep it in a plate. br br 6. Now, take potatoes which have been peeled, cut into quarters and soaked in cold water. Pat it dry and place it into the same hot Oil br br 7. Take the potatoes out in a bowl, once it is fried and turned golden brownbr br 8. Now, cut brinjal into 4 parts, apply salt and turmeric on it and place it into the same oil with the cut at the bottombr br 9. Flip it over and ensure it is turned golden brown on the cut sidebr br 10. Take the fried brinjals out and keep it in a bowl br br 11. Again in the same oil, add nigella seeds, green chillies, fried hilsa fish, fried potatoes, fried pieces of brinjalbr br 12. Now, add water and salt in the same pan and stir the mixture ensuring the pieces of fish don't breakbr br 13. The final step is to add wheat flour mixed with some water to make Ilish Jhol a little thickbr br 14.