Hilsa roast

The taste of hilsa in fish is unique, needless to say. Hilsa has all kinds of terms, it is only in our country. And if the hilsa is Padma, then there is no question. So let's have a meal with hilsa today ....

Materials:

Hilsa- 800/900 gram size

Poppy seed paste - 2 teaspoons

Onion paste - 5 tablespoons

Garlic paste - 1 teaspoon

Roast spices - 1 teaspoon

Sweets - 3 tablespoons

Tokadai - half a cup

Sugar - 1 teaspoon

Raisins - 1/3 cup

Cardamom, cinnamon, cloves, bay leaves - 2 pieces

Turmeric powder - half a teaspoon

Chili powder - 1 teaspoon

Cumin powder - 1 teaspoon

Salt - Quantitative

Mustard oil - 1 cup

Raw pepper- like choice

Onion Beresta - 2 tablespoons

How to:

Peel a squash, grate it and squeeze the juice. Cut the stomach a little, if there is an egg inside, take it out. The head of the fish will remain intact, but the inside of the head should be carefully cleaned. Now cut three spots lightly with a knife on both sides of the whole hilsa. As a result, spices will enter the fish. Now put all the ingredients except oil, raisins, hot spices, green chillies, onion barista and sugar on the fish. Marinate for 30 minutes. You have to take the spread pot for cooking so that the fish does not break. You can also use silver dishes if you want.

However, put mustard oil in the pot, when the oil is hot, put the marinated fish in the pot with spices. When one side is slightly fried, turn it over carefully. Add a small amount of water. It is better to heat the water. Hold the pot on both sides and shake it so that the spices mix well with the water. Add hot spices. After cooking like this for a while, turn the hilsa over again. Be very careful not to break the fish. When the spices are well mixed, add raisins, sugar and green chillies. Do not chop or slice the green pepper, just cut it in two in the middle. Turn the fish over again. Now spread the onion and take it down. Oooo, don't forget to try the salt.

Serve hot hilsa roast with polao.

* Clove-rui

Ingredients:

5-6 pieces of rui fish, 4-5 cloves, 1 bay leaf, 1 cup thick coconut milk, 7-8 pieces of thick onion, 5-6 pieces of green chillies, 1 tablespoon of flour, 1 teaspoon of sugar, ghee 1 tablespoon, salt to taste, lemon juice 2 tablespoons, oil as needed.

Method:

Cut the fish, wash it and put salt and lemon juice on it for 5 minutes. Then the fish should be lightly browned and fried. In a pan, fry cloves and bay leaves with 4 tablespoons of oil. Lightly fry the onion with sugar and flour. Wait with coconut milk and raw pepper. If it boils, half a cup of water can be given with the fish if needed. If the broth is thick, it can be served with ghee.

* Lemon-Pabda

Ingredients:

6-7 pabda fish, 1 table-spoon of lemon juice, 2 lemon leaves (finely chopped), 2 tablespoons of onion paste, 1 teaspoon of garlic paste, half a teaspoon of cumin paste, half a teaspoon of chilli powder -Spoon, half a teaspoon of turmeric powder, salt to taste, oil as needed.

Method:

Pabda fish should be cut and washed and drained. Then add oil, onion, garlic, cumin, turmeric, chilli, salt and a little water to the pan. When the spices are added, shake the pabda fish a little and cover it with 1 cup of hot water. If the fish is mixed, you have to spread lemon juice and lemon leaf crumbs in it and take down the interesting lemon-pabda fish.

*Where is the fish pot?

Ingredients:

4 tablespoons of fish, 1 tablespoon of mustard paste with 2 green chillies, 1 tablespoon of coconut paste, 1 teaspoon of garlic paste, 1 tablespoon of onion, a little chilli powder, half a teaspoon of turmeric powder, half a teaspoon of cumin Tea-spoon, 4 green chillies, 4 large laupata, salt to taste, mustard oil as required, amount of yarn.

Method:

First you have to cut the fish and wash it well. Put all the spices together with oil except laupata and yarn and marinate the fish for 15 minutes. Wrap it well with fish and green chillies in 4 large laupatas and tie them with yarn. When each fish is tied, it should be boiled with water equal to the fish in the saucepan. When the water is dry, after five minutes, it can be lowered and the yarn can be untied and served with hot rice.

* Katla fish kalia

Ingredients:

5 pieces of katla fish, 2 tablespoons of onion paste, 1 teaspoon of ginger-garlic paste, half a teaspoon of cumin paste, half a teaspoon of coriander powder, half a teaspoon of chilli powder, half a teaspoon of hot spice powder , Cashew nut paste 14-15, tomato sauce 2 tablespoons, flour 1 tablespoon, beaten egg half, potato dumo cut 2 (medium), green chilli slices 4-5, salt to taste, ghee or oil as needed.

Method:

Cut and wash the catla fish and put turmeric, chilli, ginger-garlic paste, salt, flour and beaten egg in it for 5 minutes. Then the fish should be kept fried in deep oil. Potatoes should be fried with spices.

In a pan, mix 2 tablespoons of oil and 1 tablespoon of ghee with onion paste, ginger-garlic paste, cumin paste, coriander powder, cashew nut paste and tomato sauce. When spices are added, add 1 cup of milk or water and fried fish and fried potatoes. When the oil rises, spread hot spice powder and green chillies and take it down.