As soon as it rains, the mind makes hilsa hilsa. At this time he wants to eat hilsa every day. A little different Hilsa recipe collection is here for you today.
(5)
Hilsa polao
Materials:
1. Polaway rice 2 cups, 2. 6-7 pieces of hilsa (large hilsa), 3. Half a cup of tokadai, 4. Adabata 1 table-spoon, 5. 7-8 green peppers, 6. 2 tablespoons of oil, 6. Half a cup of ghee, 6. 1 cup of onion barista, 6. The amount of salt, 9. Onion crush quarter cup, 10. Onionbata quarter cup, 11. Half a cup of milk, 12. 2 tablespoons of lemon juice.
Method:
Heat oil in a pan and lightly fry the chopped onion. This time add ginger, yoghurt, onion paste and some salt and cover with hilsa fish and lemon juice.
Day. After 10 minutes, leave the fish pieces in the broth. In a saucepan, cook a little ghee and half barista with rice and cover with hot water (4 cups) and green chillies. When the water is dry, take out some polao. Spread the fish pieces on the polao. Now cover the polao with the rest of the barista and milk over the fish. After 15-20, lower it and serve.
(15) Orange Hilsa
Materials:
1. Hilsa fish 6 pieces, 2. 3 cups of orange lemon juice, 3. Onion paste 2 tablespoons, 4. Quarter cup of oil, 5. The amount of salt, 6. Half a tea-spoon of sugar, 6. Half a teaspoon of chili powder, 7. A little turmeric powder, 9. Orange peel (grated) 1 tbsp
Method:
Put some salt and a little turmeric and chilli powder in the bowl and leave the fish pieces for 15 minutes. Heat oil in a pan and lightly fry the fish. Now fry it in fried oil one by one with all the spices. This time, boil it well with orange juice and orange peel and cover it with fish over low heat. Take it down after 15-20 minutes.
(11) Mustard Hilsa
Materials:
1. 1 large hilsa fish, 2. Mustard Bata Quarter Cup, 3. Half a cup of mustard oil, 4. A little yellow, 5. Half a teaspoon of chili powder, 7. Whole raw pepper slices 5-6, 6. The amount of salt, 6. 2 tablespoons of lemon juice
Method:
Spread all the ingredients together. This time mix half a cup of water and put it on low heat in the oven and cover it. When it is smeared, take it down.
(2)
Mayan fried hilsa
Materials:
1. 8 pieces of hilsa fish, 2. Flour 2 tablespoons, 3. Half a tea-spoon of chili powder, 4. Raw pepper half a tea-spoon, 5. The amount of salt, 6. 1 teaspoon of lemon juice, 6. A little turmeric powder, 6. 1 egg, 9. Half a cup of bread crumbs, 10. The amount of oil for frying
Method:
Put all the pieces of fish except bread cream and eggs for 1 hour. Heat oil in a pan. Beat the eggs, dip the fish pieces in the eggs, roll the bread crumbs and fry them in deep oil until golden.
(16) Hilsa Kofta Curry
Materials:
Step-1
1. Hilsa fish boiled minced meat 2 cups, 2. Beat 1 egg, 3. Half a cup of onion barista, 4. Raw chili powder 1 table-spoon, 5. The amount of salt, 6. Lemon juice 1 table-spoon, 6. Coriander leaves 2 tablespoons, 6. Tomato sauce 1 table-spoon, 9. Half a cup of toast powder, 10. 1 piece of bread (white part), 11. The amount of oil for frying
Step-2
1. A quarter cup of onion, 2. Tokadai 2 tablespoons, 3. 1 teaspoon of chili powder, 4. Half a tea-spoon of cumin powder, 5. Adabata half a tea-spoon, 6. Tomato sauce 1 table-spoon, 6. The amount of salt, 6. 1 pinch of sugar, 9. Quarter cup of oil,
Method:
> Step-1
Spread all the ingredients well in a bowl. Make kofta by dividing the spread material into 8-10 rounds. Heat oil in a pan and fry kofta brown.
Step-2
Heat oil in a pan, remove all spices and stir in yogurt, sauce and a little. Now cover the koftas with light flame. When the broth is smeared, stir it with sugar and serve.
(13) Hilsa steamed in rice
Materials:
1. 6-7 pieces of large hilsa fish, 2. 5-6 raw chillies, 3. Mustard oil 3 tablespoons, 4. The amount of salt, 5. A little turmeric powder, 6. Half a cup of finely chopped onion, 7. Lemon juice 1 table-spoon, 6. 7 laupata
Method:
Spread all the ingredients and leave the fish pieces for 30 minutes. Leave a piece of grated fish in the laupata and fold the leaf upside down so that it does not open. Make everything like this. This time put the pot of hot rice melted in starch on low heat in the oven. Remove some rice from the middle of the pot and spread the fish wrapped in laupata. Cover with the lids and leave for 20 minutes. Remove the rice and carefully lift the fish and serve with the leaves.
(3) Lemon Hilsa
Materials:
1. Hilsa fish 6-7 pieces, 2. 1 cup of onion paste, 3. Half a cup of oil, 4. A little yellow, 6. 4-5 slices of whole green pepper, 6. The amount of salt, 6. Quarter cup of lemon juice, 9. Adabata 1 tea-spoon, 10. Lemon peel (grated) half a teaspoon
Method:
Spread all the ingredients except the lemon peel and leave the fish pieces for 30 minutes. Put the marinated fish in the oven on low heat and cover. After 6-7 minutes, turn the fish over and cover again. When it is smeared, spread lemon peel and take it down.
(4) Whole baked hilsa
Materials:
1. Hilsa fish 1 hour, 2. Red pepper powder 1 table-spoon, 3. Onion paste 2 tablespoons, 4. Tokadai 2 tablespoons, 6. Lemon juice 1 table-spoon, 6. 1 table-spoon of vinegar, 6. Mustard oil 3-4 tablespoons, 9. The amount of salt, 10. Raw pepper (chopped) 3-4, 11. Ginger juice 1 table-spoon, 12. Tandoori spice 1 tea-spoon, 13. Aluminum foil
Method:
Slice the whole fish with a knife so that the spices can penetrate. Now put salt and leave it for an hour. Spread all the spices in the bowl. Spread the masala masala on both sides of the fish and wrap the foil over the foil. Bake the oven free and bake for 30-40 minutes at 180 degrees. Cut the lemon into chunks, put the fish in the chopped places and serve
(6) Hilsa Kasundi
Materials:
1. Hilsa fish 6 pieces, 2. Kasundi half cup, 3. Turmeric powder tea-chamat, 4. Half a teaspoon of chili powder, 5. The amount of salt, 6. 4-5 green peppers, 6. Quarter cup of oil
Method:
Spread all the ingredients in the pan and leave the fish pieces for 15-20 minutes. Now light the oven and cover the pan with the greased fish on low heat. After 15 minutes, when the fish is boiled, take it down.
(7) Hilsa Paturi
Materials:
1. Hilsa fish 6 pieces, 2. 1 table-spoon of white mustard, 3. 1 teaspoon of raw chili, 4. Whole green pepper 3-4 (long sliced), 5. Turmeric powder tea-spoon, 6. Salt to taste, 6. Banana leaves, 6. Yarn, 9. 3 tablespoons of mustard oil, 10. Quantitative amount of mustard oil for shallow frying
Method:
Spread all the spices with the fish and leave it for 30 minutes. Wrap the greased fish in banana leaves and tie it with yarn. When wrapping, add a slice of green pepper. Heat oil in a pan and cover it with a lid. When the leaves are burnt, take them down.
(14) Thorn melted hilsa
Materials:
1. 6-7 pieces of hilsa fish, 2. A little turmeric powder, 3. 1 teaspoon of chili powder, 4. The amount of salt, 5. Tokadai 2 tablespoons, 6. Adabata quarter tea-spoon, 6. 7-8 green peppers, 7. Oil quarter cup, 9. 1 cup of water
Method:
Spread all the ingredients with the fish in the bowl and leave it for 2-3 hours (excluding water). Place the pressure cooker on the stove and cover with marinated fish and water over low heat for 25 minutes. After 25 minutes, the fish will become soft. Carefully pick up the fish pieces from the cooker without breaking them and serve. Cook for 1 hour in a normal pot.
(5) Sour sweet hilsa
Materials:
1. Hilsa fish 6-7 pieces, 2. Half a cup of onion paste, 3. Onion crush quarter cup, 4. 1/3 cup of oil, 5. Half a teaspoon of turmeric powder, 7. Pepper powder 1 table-spoon, 6. 4-5 slices of whole raw pepper, 7. The amount of salt, 9. Tamarind starch quarter cup, 10. Adabata 1 tea-spoon, 11. Sugar quarter cup, 12. Panchforan (fried powder) quarter tea-spoon, 13. Kalijira quarter tea-spoon
Method:
Lightly fry the fish pieces with a little turmeric, chilli powder and salt. Heat oil in a pan and brown the chopped onion. Remove the tamarind starch with all the ingredients except the raw chillies and sugar and fry with the fish pieces. Now cover with the rest of the ingredients on low heat for 15-20 minutes. Put down and serve.
(19) Smoked hilsa
Materials:
1. 6-8 pieces of hilsa fish, 2. A little turmeric powder, 3. Half a tea-spoon of chili powder, 4. The amount of salt, 5. Tomato sauce 1 teaspoon, 6. 1 teaspoon of vinegar, 6. Adabata 1 tea-spoon, 6. Onion paste 2 tablespoons, 9. Quarter cup of oil, 10. Charcoal and foil
Method:
Spread all the ingredients with the fish in a pan and leave for 2-3 hours. Place the pan on the stove and cover over low heat for 1 hour. When the soup dries and feels a little burnt, take it down. Gently lift the fish pieces (with broth) and place in a bowl with a glass lid. Now make a foil bowl and put it in a glass bowl (on the fish), put it on the foil bowl by turning it red on the coal stove. This time a little ghee, smoke over the red coals and cover with a lid. Leave for a few minutes, open the lid and serve with charcoal and foil (18) Hilsa Korma
Materials:
1. Hilsa fish 6 pieces, 2. Half a cup of chopped onion, 3. Adabata 1 tea-spoon, 4. Sugar to taste, 5. Almonds 1 table-spoon, 6. 4-5 green peppers, 6. Salt to taste, 6. Oil quarter cup, 9. Lemon juice 1 table-spoon, 10. 1 table-spoon of powdered milk
Method:
Heat oil in a pan and lightly fry the onion. Rinse with a little water for a while. Stir a little with salt, sugar, almonds, powdered milk, cover with green chillies and hilsa fish over low heat. Cook for 10-15 minutes and take it down.
(17) Hilsa Kebab
Materials:
1. Hilsa fish whole 1, 2. Pepper powder 1 table-spoon, 3. Half a cup of chopped onion, 4. Raw chili powder 1 table-spoon, 5. Tomato sauce 2 tablespoons, 6. 1 cup mashed potatoes, 7. Coriander leaves 2 tablespoons, 6. Garlic 2 koya (crushed), 9. Lemon juice 1 table-spoon, 10. Salt to taste, 11. Half a cup of oil, 12. Half a cup of onion barista, 13. Lemon peel (grated) quarter teaspoon,
1 cup of toast biscuit powder
Method:
> Cut off the head and tail of the fish. Lightly fry the head and tail with a little turmeric, chilli powder and salt. Now boil the rest of the fish with salt, lemon juice and a little water and choose the thorns.
> Heat oil in a pan and lightly fry garlic and onion paste and keep stirring with minced fish. After a minute or two, cook for a while with the boiled potatoes, one by one with the black pepper powder, raw chilli powder, salt to taste, tomato sauce and take it down. In another pan, brown the biscuit powder with a little oil. Grind coriander leaves, lemon peel and barista with the cooked minced meat. Place the fried tail and head on both sides in a serving dish, arrange the minced meat in the middle and make it like whole fish. Spread the fried biscuit powder on the arranged minced meat and press. Serve the minced meat with a teaspoon.
(12) Yogurt Hilsa
Materials:
1. 8 pieces of hilsa (wash the fish pieces with salt), 2. Quarter cup of oil, 3. Onion half a cup, 4. Turmeric powder 1 pinch, 5. 1 teaspoon of raw chili, 7. Tokadai 2 cups, 6. Adabata half a tea-spoon, 6. The amount of salt, 9. Half a teaspoon of sugar (or as needed)
Method:
Heat oil in a pan and add all the spices. Now stir in the yoghurt and add the fish pieces. Reduce the heat to low and cover. After 15-20 minutes, when the oil floats, take it down with sugar.
(1) Roast salted hilsa
Materials:
1. Salted hilsa 1, 2. Half a cup of chopped onion, 3. 5-6 green peppers, 4. 1 teaspoon of turmeric powder, 5. 1 teaspoon of chili powder, 6. Adabata half a tea-spoon, 6. Jirabata 1 tea-spoon, 6. Onion paste 1 table-spoon, 9. Fenugreek 5-6, 10. 1 table-spoon of lemon juice
Method:
First wash the pieces of salted hilsa in water and remove the salt. Now soak it in lukewarm water for 1 hour. Heat oil in a pan, mix fenugreek in it and strain the fenugreek. It will have fenugreek flavor. Now lightly fry the chopped onion, remove all the ingredients one by one (except the lemon juice). Drain the fish pieces well and keep frying in a pan. Give a little water if necessary, so that it does not stick to the pan. When the oil has evaporated, lower it with lemon juice and serve.
(10) Hilsa Malaikari
Materials:
1. Hilsa 6-7 pieces, 2. 1 cup of onion paste, 3. Adabata 1 tea-spoon, 4. Postabata 1 table-spoon, 5. Half a tea-spoon of dried chili powder, 6. 3-4 green chillies, 6. The amount of salt, 6. 1 cup of oil, 9. 2 cups of coconut milk, 10. Sugar to taste, 11. Malay 4 tablespoons
Method:
Wash the fish, add a little salt to the fish. Now heat oil in a pan and boil coconut milk one by one with onion paste, adabata, poppy seeds, chilli powder and salt. Now spread raw chilli and sugar with fish pieces and cover. After 5-6 minutes, invert the fish pieces and cover again. When the broth is smeared, take it down with My (8) Pineapple Hilsa
Materials:
1. Hilsa fish 1 hour (6 pieces), 2. One and a half cup of pineapple (grated), 3. Onion crush quarter cup, 4. Raw pepper slices 4-5 o'clock, 5. Half a teaspoon of turmeric powder, 7. 1 teaspoon of chili powder, 6. Adabata 1 tea-spoon, 6. Half a teaspoon of sugar (or as needed), 9. Half a cup of oil, 10. The amount of salt
Method:
Sprinkle the fish pieces with salt and lemon juice and leave for 10-15 minutes. Heat oil in a pan and soft fry onion. Now add turmeric powder, adabata, salt and green chillies. Stir in the grated pineapple and add a little water. When it boils, cover the fish with a lid on a low flame. When the water is dry and smeared, shake it down with sugar and take it down.
