Click it and Unblock the Notifications
Latest Updates
-
Women Car Rally Held In Gurugram On International Women’s Day, Boldsky Collaborates As Media Partner -
The Protein Gap In Women’s Diets: Gynaecologist Explains Why This Nutrient Matters From Puberty To Menopause -
Ralph Lauren Showcases ‘Jhumkas’ At Paris Fashion Week, Rekindling Debate On Credit For Indian Craft -
Viral Video: Pakistani Family Celebrates India’s T20 World Cup Victory With Cake, Sings Indian National Anthem -
Who Is Aditi Hundia? Viral Video Shows Ishan Kishan Celebrating India’s T20 World Cup Win With Girlfriend -
India Seal Historic T20 World Cup Win: Samson Tournament Star, Bumrah Match Hero, Dhoni Posts Special Message -
Horoscope for Today March 09, 2026 - Small Steps, Big Progress -
International Women’s Day 2026: 7 Powerful Ayurvedic Foods Every Woman Should Start Adding To Her Daily Diet -
What If WiFi, GPS Or Dishwashers Didn’t Exist? This Instagram Reel Credits Women Behind Everyday Inventions -
Women’s Day 2026: Why Creating Relaxation Spaces At Home Matters For Women Balancing Multiple Roles
Aum Ilish Recipe: How To Make Hilsa Curry
Aum ilish is a popular Bengali-style recipe that is prepared especially during the festival season and certain special occasions. Here is a detailed step-by-step procedure.
Aum ilish is a famous Bengali dish, which is basically a fish curry made in mustard oil. The fish used in this curry is Hilsa, which is the best and the tastiest of all.
It is quite expensive and especially when Durga Puja is on, there would be more demand for this. So, do try this authentic Bong dish and celebrate the festival of joy. This curry is served with rice.
Recipe By: Pooja Gupta
Recipe Type: Main Course
Serves: 2
-
Ilish Machh or Hilsa - 4-5
Brinjal or Egg Plant (diced) - 1 cup
Potatoes (peeled and diced) - 1 cup
Fresh green chillies - 3-4
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Mustard oil - 2 tbsp
Kalo jeerey or black nigella seeds - 1 tsp
Salt to taste
-
1. Carefully clean the Hilsa or Ilish pieces, so that the fish eggs don't come detached.
2. Then, sprinkle some turmeric powder, red chilli powder and salt; and coat well.
3. Heat some mustard oil and fry these fish pieces lightly and set it aside.
4. In the residual oil, in which the fish was fried, add some more mustard oil if required.
5. Then, add the kalo jeerey or black nigella seeds, some turmeric powder, some red chilli powder, potatoes and brinjal dices with some salt.
6. Sauté for 2 minutes.
7. Then, add 2 cups of water and cover; and cook for 7-8 minutes.
8. Finally, add in the fried ilish or hilsa, some slit green chillies and a dash of mustard oil.
9. Check and fix the salt.
10. Cover and cook on low heat for 3-4 minutes.
11. Serve it with some rice and enjoy your meal.
- 1. You can add raw banana to the aum ilish as well.
- Serving size - 1 piece
- Calories - 230 cal
- Fat - 10 g
- Protein - 23 g
- Carbohydrates - 12 g
- Sugar - 4 g
- Dietary fibre - 3 g
Continue with Google