Steamed Basmati Rice, Shorshe Ilish and Begun Bhaja

Ingredients

• 500 g Hilsa Fish (Cut into 4-5 cm thick steaks)
• 2 tbsp Black Mustard Seeds
• 2 tbsp Yellow Mustard Seeds
• 1 tbsp Poppy Seeds (Also known as Posto or Khus Khus)
• 6 pcs Green Chilies (4 for paste, 2 slit lengthwise)
• 3 tbsp Plain Yogurt (Whisked until smooth)
• 1 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.25 cup Mustard Oil (Plus 1 tsp for drizzling at the end)
• 0.5 tsp Nigella Seeds (Also known as Kalo Jeere)
• 1 cup Water (Warm water for the gravy)
• 0.5 tsp Sugar (Optional, to balance the pungency)

Instructions

1. 1

   Marinate the Fish

   • Gently wash the Hilsa fish pieces. Pat them dry.
   • In a bowl, rub the fish pieces with 1/2 tsp of salt and 1/2 tsp of turmeric powder, ensuring they are evenly coated.
   • Set aside to marinate for 15-20 minutes.
2. 2

   Prepare the Mustard Paste

   • Soak the black mustard seeds, yellow mustard seeds, and poppy seeds in 1/4 cup of warm water for at least 20 minutes.
   • Drain the water. Transfer the soaked seeds to a grinder jar.
   • Add 4 green chilies and a pinch of salt (this prevents bitterness).
   • Grind to a very smooth paste, adding a tablespoon of water at a time if needed. For an extra smooth gravy, you can strain the paste through a fine-mesh sieve.
3. 3

   Lightly Fry the Fish

   • Heat the mustard oil in a wide pan or kadai over medium-high heat until it is fragrant and just begins to smoke.
   • Carefully slide the marinated fish pieces into the hot oil. Be cautious of splattering.

Ingredients

• 1 large Brinjal (About 400-500g, also known as eggplant)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, but adds a classic Bengali flavor balance)
• 2 tbsp Rice Flour (For a crispy coating)
• 0.5 cup Mustard Oil (For shallow frying, essential for authentic flavor)

Instructions

1. 1

   Prepare the Eggplant

   • Wash the eggplant thoroughly and pat it completely dry with a kitchen towel.
   • Trim the stalk but you can leave the green cap on for a traditional look.
   • Slice the eggplant into uniform rounds, about 1/2-inch (1.25 cm) thick. This should yield about 8 slices.
2. 2

   Marinate the Slices

   • In a small bowl, combine the turmeric powder, red chili powder, salt, sugar, and rice flour. Mix well.
   • Generously rub this dry spice mix onto both sides of each eggplant slice, ensuring an even coating.
   • Let the marinated slices rest on a plate for at least 10 minutes. This step is crucial as it allows the spices to penetrate and draws out excess moisture, resulting in a crispier fry.
3. 3

   Shallow Fry the Begun

   • Heat the mustard oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil is ready when a pinch of the spice mix sizzles upon contact.
   • Carefully place 3-4 marinated eggplant slices in the pan in a single layer. Do not overcrowd the pan, as this will lower the oil temperature and make the bhaja soggy.
   • Fry for about 3-4 minutes on the first side, until it's deep golden brown and crisp.
   • Flip the slices gently and fry for another 3-4 minutes on the other side until tender and cooked through.
   • Repeat the process in batches for the remaining slices, adding a little more oil if the pan becomes too dry.
4. 4

   Drain and Serve

   • Once cooked, use a spatula to remove the fried eggplant slices from the pan.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with steamed rice and dal for a classic Bengali meal.