Hilsa Fish Curry with Brinjal (Ilish Begun-er Jhol) 

A Comforting Classic at the Heart of the Sundarban Hilsa Festival 2025

When the rivers of the Sundarbans swell with the arrival of the monsoon, and the air is heavy with the scent of wet earth and salt, a culinary celebration begins. The Queen of the Fish, Ilish, returns to Bengal’s waters, bringing joy to kitchens across the region. And no event captures this joy more beautifully than the Sundarban Hilsa Festival 2025—a seasonal tribute to this silver-scaled delicacy.

Among the myriad recipes that define this festival, Hilsa Fish Curry with Brinjal, or Ilish Begun-er Jhol, holds a special place. Unlike the rich, heavy Hilsa preparations cooked with lavish mustard and spices, this dish is lighter, aromatic, and deeply comforting—perfect for a rainy afternoon by the river. At the Sundarban Ilish Utsav, you’ll find this dish served from traditional clay pots, its subtle mustard aroma drifting across the riverside food stalls, luring visitors from every corner.

Why Ilish Begun-er Jhol is the Perfect Festival Dish

The magic of this recipe lies in its simplicity. Hilsa, with its naturally rich flavor, doesn’t need an overload of spices to shine. Instead, it finds a perfect partner in the soft, delicate texture of brinjal (eggplant). The resulting curry is light on the palate yet full of depth—a dish that reflects the Sundarban’s own balance of strength and serenity.

At the Sundarban Hilsa Festival, you’ll often hear seasoned cooks saying, “Ilish-er jhol toh kom masala-tei shera” (“Hilsa curry tastes best with fewer spices”). This philosophy is embodied in Ilish Begun-er Jhol. Here, each ingredient plays a harmonious role—brinjal absorbing the mustardy broth, green chilies lending a gentle heat, and the final drizzle of raw mustard oil sealing the dish with a fragrant kiss.

🛒 Ingredients – As Fresh as the Sundarbans Themselves

If you’re cooking this during the festival, you’ll want ingredients as fresh as the monsoon catch brought in by Sundarban fishermen.

For the Fish Preparation

• Hilsa Fish (Ilish Maach) – 4–5 pieces, fresh from the morning catch

• Turmeric Powder – 1 tsp

• Salt – To taste

• Mustard Oil – 3 tbsp

For the Curry

• Brinjal (Eggplant) – 1 medium, sliced into wedges

• Green Chilies – 3–4, slit lengthwise

• Nigella Seeds (Kalonji) – ½ tsp

• Turmeric Powder – ½ tsp

• Red Chili Powder – ½ tsp

• Salt – To taste

• Mustard Paste – 2 tbsp (prepared by grinding mustard seeds with water until smooth)

• Water – 1 cup

• Mustard Oil – 2 tbsp

👩‍🍳 Step-by-Step Cooking Process – Just Like at the Festival

1️⃣ Marinate & Fry the Hilsa

1. Gently wash the Hilsa pieces and pat them dry with a soft cloth—excess water can cause the oil to splatter.

2. Rub each piece with turmeric powder and salt. Let it rest for 5–7 minutes.

3. Heat 3 tbsp mustard oil in a pan until it reaches a smoking point, releasing its nutty aroma.

4. Fry the fish pieces lightly on both sides, just until the surface firms up. Remove and set aside.

Festival Tip: At the Sundarban Hilsa Festival 2025, many cooks use a flat iron skillet over a wood-fired stove, which adds a delicate smokiness.

2️⃣ Fry the Brinjal

1. Using the same oil, add the sliced brinjal.

2. Fry until the edges turn golden brown and the slices soften slightly.

3. Remove and keep aside.

Why brinjal works so well: It acts like a sponge, absorbing the mustard-flavored broth and complementing the fish’s richness without overpowering it.

3️⃣ Preparing the Curry Base

1. Heat 2 tbsp mustard oil in a clean pan.

2. Add nigella seeds (kalonji) and let them splutter—they release a mild onion-like aroma.

3. Drop in the slit green chilies and stir briefly.

4. Add turmeric powder, red chili powder, and salt, stirring gently to bloom the spices.

5. Pour in 1 cup water and bring it to a rolling boil.

Festival Secret: At the Sundarban Ilish Utsav, the water used is often from boiled rice (pheṇ), which makes the gravy silkier.

4️⃣ Bringing It All Together

1. Slide the fried brinjal pieces into the simmering curry.

2. Carefully place the fried Hilsa pieces on top—avoid stirring too much as Hilsa is delicate and can break easily.

3. Add the mustard paste, stirring gently so it blends with the broth without curdling.

4. Cover the pan and simmer for 5 minutes, allowing all flavors to mingle.

5. Finish with a drizzle of raw mustard oil for that final burst of aroma.

🍽️ Serving Suggestions – How It’s Done at the Festival

• Serve steaming hot with plain white rice—nothing fancy, just the kind of simplicity that lets the flavors shine.

• Garnish with a fresh green chili on the side for those who love extra heat.

• In true festival style, serve in eco-friendly shalpata (sal leaf) bowls for an authentic touch.

At the riverside dining setups of the Sundarban Hilsa Festival, guests sit under bamboo canopies, enjoying this dish as boats drift lazily by.

🌿 A Dish with Deep Cultural Roots

Hilsa is more than just fish—it’s a part of Bengali identity. Families wait eagerly for the first Ilish of the season, often paying premium prices for the earliest catch. In the Sundarbans, fishermen brave tides and monsoon rains to bring in these prized fish, making every Hilsa dish at the festival a celebration of resilience and heritage.

🎉 The Festival Connection

The Sundarban Hilsa Festival 2025 is a feast not just for the palate but for all senses. Imagine walking through rows of food stalls, each offering a different Hilsa dish—from Shorshe Ilish to Ilish Biryani, from Smoked Hilsa Salad to Hilsa Fish Cutlet. The aroma of mustard, garlic, and frying fish fills the humid air. Somewhere, a folk music troupe plays, while photographers capture the golden glow of sunset over the river.

And in one corner, a small stall serves Ilish Begun-er Jhol—light, soulful, and unpretentious. For many, it becomes the highlight of the day.

🚤 Pairing Food with the Sundarban Experience

The beauty of attending the Sundarban Ilish Utsav is that you don’t just eat—you explore. You might spend the morning cruising through mangrove creeks, spotting kingfishers, saltwater crocodiles, or even the elusive Royal Bengal Tiger, and then return to a table set with steaming rice and fresh Ilish Begun-er Jhol. The contrast between the wild adventure and the homely comfort of the dish is unforgettable.

Ilish Begun-er Jhol may not be the most elaborate Hilsa dish, but it carries a quiet elegance. It’s about savoring the fish’s natural flavor, letting the mustard and brinjal play supporting roles, and keeping the connection to tradition alive.

So, if you plan to visit Bengal during the monsoon, make sure your journey aligns with the Sundarban Hilsa Festival. Sit by the river, watch the rain fall over the mangroves, and let a bowl of this humble curry warm your heart.

Because in that moment, you’re not just eating—you’re tasting the Sundarbans itself. 🐟🍆🍚