Hilsa fish, water will come to the tongue as soon as you hear the name. Hot rice and hilsa fish with it, whether it is fried or mustard hilsa or hilsa paturi, there can be nothing more delicious than this.
This fish is usually found during the rainy season. But nowadays you can get more or less all the time of the year in this fish market. This fish is found in rivers in India, Bangladesh, Pakistan and Myanmar. Hilsa fish is usually exported abroad. This fish is called Rupoli grain of water.
Although hilsa fish is eaten in different countries, this fish is the most common among the Bengalis. Food-loving Bengalis can't wait to tell you about their love for hilsa. The real taste of hilsa fish is possible only through Bengali cooking. Steamed hilsa, curd hilsa, fried hilsa fish, hilsa fish broth, hilsa paturi, how many more are there in Bengali cooking. Today's discussion is about the three best hilsa fish recipes.
Ingredients
4 pieces of hilsa fish
Like the amount of mustard paste
5 to 6 raw chillies
Mustard oil
Turmeric powder
Salt to taste
Banana leaves
Yarn (for wrapping banana leaves)
Method:
First make a good mixture of mustard paste, oil, salt, turmeric and a few chillies in a bowl.
Spread this mixture well with hilsa in a bowl.
Now cover the pot for 20 minutes. Cut the banana leaf into four large pieces. Cut in such a way that the hilsa fish pieces can be wrapped with each piece.
The banana leaves should be kept in the heat of the fire so that the shoots become soft and can be easily wrapped.
Now take a piece of banana leaf, oil it well. Now put a piece of hilsa fish covered with mustard in it.
Then chop one or two raw chillies. Now wrap the banana leaf well and tie the thread. In the same way, wrap the rest of the fish pieces in banana leaves.
Heat a frying pan or pot of gas, then place the hilsa wrapped in banana leaves one by one with a little mustard oil. Now cover the pan. Now let it cook on low heat. After 10 minutes, remove the lid and invert the hilsas while the banana leaves are wrapped.
If one side turns black, turn it upside down. Cover again. Let it cook for another five minutes. Turn off the gas.
Hilsa fish paturi made. Now serve banana leaves and hilsa fish paturi in hot rice.
2. Hilsa fish broth
Ingredients:
Hilsa fish 4 to 6 pieces (excluding head and tail)
Turmeric powder
Salt to taste
Mustard oil
A medium-sized eggplant cut into equal pieces
Cut a medium sized potato into equal pieces
Cumin powder 1/2 teaspoon
1/2 teaspoon of coriander powder
1/2 teaspoon of black pepper
1 tablespoon of peeled mustard paste
5 to 6 raw chillies
Method:
First, lightly wash the fish pieces in water. Then marinate with a little turmeric and salt. Heat oil in a pan and lightly fry the hilsa fish. Now keep frying eggplant and potato in the same oil with a little salt.
Make a paste with the same amount of turmeric powder, coriander powder and cumin powder and 3-4 teaspoons of water. When the eggplant and potatoes are well fried, pour this mixture into the pan. Stir the mixture well with the potatoes and eggplant.
When you see the oil separating from these vegetables, mix it with the same amount of water and salt.
Then pour the pre-fried hilsa fish pieces into the pan. Cover the pan. Reduce gas flame.
Cover until potatoes and eggplant are soft.
After about 15 minutes of cooking, turn off the gas.
Now heat the oil in a separate pot. Once the oil is hot, pour the hilsa fish broth cooked with raw chilli and kalojira in it very carefully.
Add a teaspoon of peeled mustard paste and let it boil for another 5 minutes. Turn off the gas if the salt tastes good.
Ready your hilsa fish soup. Serve with hot rice.
Yogurt hilsa steamed
Ingredients:
4 pieces of hilsa fish
4 to 6 raw chillies
200 grams of sour yogurt
Like the amount of mustard paste
Turmeric powder
Like the amount of salt
Mustard oil
Method:
First, lightly clean the fish pieces with a little water. Now beat the yoghurt well with a little sugar in the sour yoghurt. Mix well with whipped yoghurt, mustard paste, salt, turmeric and oil in a bowl.
Marinate the hilsa fish well with this mixture. After marinating for 10 minutes, put a little oil in a steel or iron bowl and place the marinated fish.
Now cut 4 to 5 green chillies in it.
Take a pot and pour some water in it. Choose a pot so that the bowl with the hilsa fish can be placed in the water. Now cover it well and press some heavy things on it so that it does not go away after being pushed by water.
Put the pot full of water including the bowl in the gas. Reduce the gas flame. Turn off the gas after 15 to 20 minutes. Now remove the bowl from the pot filled with water. Make your yogurt hilsa steamed.