Though the fish is eaten in different countries, the fish is the most common among Bangladeshis. The real taste of the hilsa fish is possible by cooking the Bengalis. Vapha Hilsa, Dahi Hilsa, Hilsa Fish Fry, Hilsa Fish Sauce, Hilsa Paturi, etc. There are many more Bengali cooking methods. The name of the recipe I will take today is the name of "Hilsa Fish Seal"

image

Hilsa fish sugar

Materials

Hilsa fish is 4 to 6 pieces (excluding head and tail), yellow powder, according to the amount of salt, seasoning of oil, cut into a medium-sized eggplant, cut into a medium-sized potato equal, cut cumin powder 1/2 teaspoon , 1/2 teaspoon of coriander powder, 1/2 teaspoon of black pepper, 1 spoon of pepper, 1 spoon of pepper, 5 to 6 of pepper.

Recipe

First wash the pieces of fish lightly and wash them in the water. Then marinate with little yellow and salt. Heat oil in the cauldron, heat the fish and lighten the fish. Now roast the eggplant and potatoes with a little salt in the same oil.
Make a paste with the amount of yellow powder, coriander powder and cumin powder and 3-4 tablespoons of water. When the brinjal and potatoes are well fried, pour this mixture in the pan. Mix the mixture thoroughly with potato and brinjal and mix it. When you see the oil separates from these vegetables, mix it with water and salt as much as possible. Then pour the pieces of hilsa fish frying before it in the pan. Cover the pan. Reduce the ignition of gas. Cover the potatoes until it is soft and brown. After about 15 minutes of cooking, turn off the gas.
Now heat oil in a separate container. When the oil is hot, then add the hot chili and the black beans, which are cooked with hilsha fish, pour this hot pot very carefully. Now put the spoon on the ground and let it boil for 5 minutes. Turn off the gas if the taste is delicious.Prepare your Hilsa fish bell. Serve with hot hot rice.

image & text