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Hilsa fish recipe

Ideal Bangla

Ten Hilsa fish recipe! for hilsa fish

Honestly, the name of the hilsa fish listening to the water comes out of the tongue! And that hilsa fish recipe! Hilsa fish with hot rice, fried or mustard hilsa, there can be nothing more delicious than this. This fish is usually found in the rainy season. Hilsa fish is mostly found in a few countries in Asia. Countries like India, Bangladesh, Pakistan, Myanmar, etc. This fish is found in the rivers of these countries. These countries meet their own needs and export abroad. Hilsa fish is called Rupoli grain of water. Although hilsa fish recipes are popular in different countries, this fish is the most common among the Bengalis. The real taste of hilsa fish recipe can only be made possible by Bengali cooking! There are many types of hilsa fish recipes in Bengali cuisine. Such as- fried hilsa fish, hilsa fish broth, steamed hilsa, hilsa paturi, curd hilsa, etc.

Now we will discuss the ten best hilsa fish recipes like this.

1. Hilsa wrapped in polaway laupata

Materials

Method:

Hilsa wrapped in polaway laupata hilsa fish recipe In the method, first add 3 tablespoons of white mustard paste, raw chilli paste, 1 tablespoon of onion paste, garlic paste, salt to the fish and leave it for 10 minutes. Then wrap each piece of fish with clean laupata and tie it with yarn. Then fry the washed polao rice with oil, a little (two teaspoons) of ginger juice and onion juice in a pan. Add a small amount of ghee. When the rice turns light red, add water and cover to boil. After a while, when the rice boils, remove the hilsas wrapped in laupata. Reduce the heat of the stove. Put in the oven on low heat for 20-25 minutes. Before taking it down, check if the rice is fully cooked. Then serve with onion barista, chilli before serving.

2. Malaikaari of hilsa fish

Materials

Method:

Malaikaari of hilsa fish hilsa fish recipe first, heat the oil and fry the onion. When the onion is soft, add all the batá spices, powdered spices, fish, sour curd, and salt and fry for a while with coconut milk. When the broth is reduced, leave it in the oven for a while with sugar and raw chilies and take it down with Beresta.

3. Steamed mustard hilsa

Materials

Method:

Spread the fish with all the ingredients and keep for 1 hour. Arrange the fish with spices in a bowl or saucepan and cover well with half a cup of water. In a pressure cooker or pan with a little water, place the fish pot on the water, cover well with a lid and cook on low heat for 35-40 minutes.

4. Roast hilsa in lemon leaves

Materials:

Method:

 Heat oil and fry onion. When the onion is soft, remove all the spices and fry the fish with tomato sauce for a while and give 1 cup of water. When the broth is reduced, sugar, lemon juice, green chilies, and lemon leaves should be taken down in stages.

5. Hilsa in mustard roast

Materials

Method:

Hilsa in mustard roast hilsa fish recipe boil the pumpkin with pumpkin or pumpkin and boil it. Wash the head and tail of hilsa fish in small pieces and apply a little turmeric and salt. When the oil is hot in the pan, fry the cumin and bay leaves and add the onion. When the onion is shiny, shake it with the head of the fish and grate it with all the bata and powder spices. If it is well mixed with 1 cup of water, it should be stirred with rice pumpkin and mustard paste. When it becomes round, stir again with 2-3 tablespoons of mustard oil. When round, lower, and serve. B.D. You can boil rice pumpkin/pumpkin without leaving it during cooking and store it in the deep freezer little by little.

6. Yogurt Hilsa

Materials

Method:

First, wash the fish and apply salt. Fry onion in mustard oil. Season with salt dried chili powder and coriander powder. Stir until the oil floats. Then add fish and mustard paste. After a while, remove it after 8-10 minutes with raw chilies and tokadai.

7. Smoked Hilsa

Materials

Method:

Wash the fish and remove the thorns. Make two separate fillets. Preheat the oven to 180 degrees Celsius. Mix together turmeric powder, salt, dried chili powder, soybean oil, onion powder, black pepper powder, soy sauce, and vinegar. Spread the mixture well on both the fillets. Place the fillets in an oiled baking tray with the fish skin on the bottom. Bake at 150-160 degrees Celsius for 25-30 minutes. After 15 minutes, invert the fillets. It will bake well on both sides. With the help of a fork, pick up the small fish spines. Serve garnished with colorful capsicum, fresh coriander leaves, and lemon slices. Smoked hilsa can be served with one-third thick toasted bread.

8. Hilsa roast

The first material:

The second material:

Method-1:

First, scrape the whole hilsa along the middle of the fish, so that the spice can get inside it. Then apply salt, chili powder, and lemon juice for one hour. Heat oil in a pan. Mix cornflower with dried flour. Apply the flour mixture on both sides of the pre-marinated fish. Now deep fry the fish in hot oil. When it turns gray, put it down.

Method-2:

First, Heat oil in a pan. Lightly fry the chopped onion. Then lightly fry with all the spices. Grate the tomatoes. After a while, when it is cooked, add raw chili and tomato sauce. When it becomes macha macha, spread it on the fried hilsa fish and serve.

9. Hilsa in the mouth of Kachu

Materials

Method:

Lightly fry the fish with a small amount of turmeric powder, chili powder, and salt. Use mustard oil for frying here. Then you have to remove all the bata spices and salt. When it is cooked, add water to it for both. Let it simmer on medium heat in the oven. If it boils, you have to add some more fish. Sprinkle a few green chilies over the curry five minutes before unloading.

10. Hilsa in pineapple

Materials

Method:

Slice the fish. Rinse and discard the water. Dry the fish slices in kitchen paper (tissue paper that absorbs water). In a separate bowl, take half a cup of water and mix all the powdered spices in it. Heat oil in a saucepan. Then put onion pieces and spices in water in a saucepan. Stir until the oil separates. Then add pineapple, sugar, and salt one by one. Give a cup of water for two minutes. Spread the fish slices in a saucepan. Keep the lid open. Cook over medium heat. When the broth thickens, add chili. Then simmer until the oil evaporates. Serve with polao, soft rice, or bread.

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