Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, hilsha curry. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Hilsha curry is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Hilsha curry is something that I have loved my whole life. They’re fine and they look wonderful.
Hilsa fish forms an important part of Bengali cuisine. If you love having fish, there's nothing better than a Bengali style fish curry. It is also prepared during Durga Puja. It is an extremely delicious and spicy fish curry recipe that you can be easily prepared at home.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook hilsha curry using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Hilsha curry:
- Prepare 1 piece hilsha fish with head
- Get 1/2 brinjal sliced
- Get 1 tsp nigella seed
- Get 2 slitted green chillies
- Make ready 1/2 tsp turmeric powder
- Get To taste salt
- Prepare As needed mustard oil
Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe is a Bengali delicacy that is made with the hilsa fish available in monsoons. Hilsa is one of the favourite fishes of the region, that is locally grown near the Ganga river and its tributaries. Ilish or Hilsa cooked in a light broth flavoured with nigella seeds and the fish itself with the brinjals providing a nice body to the dish. The slit green chilies are an added bonus.
Instructions to make Hilsha curry:
- Heat oil and fry the fish marinate with salt and turmeric powder
- Fry the fish from both sides and remove
- Add nigella seed and green chillies
- Saute brinjal with salt and turmeric powder
- Add water and bring it to boil
- Add fish and cover for a while
- Serve it with plain rice
Ilish or Hilsa cooked in a light broth flavoured with nigella seeds and the fish itself with the brinjals providing a nice body to the dish. The slit green chilies are an added bonus. This recipe is a bit different from the regular beguner jhol since here a little bit of methi is also used in the tempering. Hilsa fish except the head and the tail pieces • Aubergine preferably the long and thin ones • mustard seed paste • Mustard oil to shallow fry the fish and cook the gravy • turmeric • Salt A light Hilsa Curry with Aubergine, Potato, and Vadi, known as Ilish Macher Tel Jhol is a must try dish. If there is a need for a comforting dish with Ilish Mach, go for it.
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