Sindhi Pallo
Ingredients: Pallo i.e. two medium pieces of hilsa without head, 5 tablespoons of white oil, 5 finely chopped onions, 3-4 crushed chillies, grated 1 inch grated, 2 crushed tomatoes, turmeric powder - half a teaspoon, coriander powder 1 teaspoon. Spoon, half a teaspoon of cumin powder, half a teaspoon of red chilli powder, a quarter teaspoon of hot spice powder, 1 cup of coriander powder, 1 cup of basmati rice, salt and black pepper.
Method: First, mark the fish pieces with a knife. Sprinkle with salt, turmeric and red chilli powder. Soak the rice in water for 15 minutes and wash it well. Now leave the rice in boiling water. Sift the rice in a semi-raw state. Now spread the rice on a plate. Now put 2 tablespoons of oil in a pan. When the oil is hot, add crushed raw chillies and chopped ginger to the pan. Then cook for a while with chopped onion. Now add salt to it. When the onion turns brown, keep stirring with turmeric and red chilli powder. Now add tomato paste, coriander, cumin, black pepper and hot spice powder. When the tomatoes are cooked, add a little water with coriander leaves. Now press the lid and cook the spice for a while. Then take it down. Heat the remaining oil in another pan. Now lightly fry the two backs of the fish. Now spread the half boiled rice in a scattering pot. Put fried hilsa fish on it. And spread the gravy on the fish. Now simmer it for 10 minutes. Yes, Sindhi Pallo is ready.
Marathi palla fish
Ingredients: 1 medium size hilsa, 1 large onion finely chopped onion, 2 medium sized finely chopped tomatoes, 4 finely chopped green chillies, 2 teaspoons coriander powder, 1 teaspoon red chilli powder, 1 turmeric powder. Tea-spoon, salt to taste, 1 teaspoon of tamarind paste, 2 tablespoons of coriander leaves, 1 teaspoon of fish spice, half a teaspoon of hot spice powder, oil.
Method
Marathi Pallachbi: Khaled Sarkar
Divide the whole hilsa fish vertically up to the head. Take out the eggs from the stomach of the fish. Now heat oil in a pan and keep stirring with chopped onion. Now add salt with tomatoes. When the tomatoes are soft, add raw chillies. Now give half of all the powdered spices. Cook over low heat. When the oil is released from the spice, add a cup of water with coriander leaves. Boil it a little and take it down. Heat oil in another pan and add whole hilsa fish and eggs. Now fry the two backs with salt and all the remaining spices. Fry for a while more with tamarind kath and fish spices. When the fish is well fried, pick it up and put it in a pot. Now spread the gravy on top.
