Hilsa Hotchpotch – Cook Ilish Khichuri Easily
How to Cook Hotchpotch with Hilsa Fish – Ilish Khichuri
Light rain outside and smoky hot hotchpotch with hilsa fish in front of you – this scene increase your appetite much. In this beautiful autumn rain the taste of hotchpotch is amazing. And if the hotchpotch cokked with hilsa fish , it’ill added an extra wonder. Today I’ll show you how to cook hilsa hotchpotch and prepare this menu as early as possible.
Ingredients of Hilsa Hotchpotch / Ilish Khichuri :
- Polau rice – chinigura / kalijira – 3 cups
2. Lentil / Mung Dal – 1.50 cups
3. Onion – 1/2 cup chopped
4. Ground turmeric – 1 teaspoon
5. Green chilies – 5-6 pieces
6. Bay leaf – 3 pieces
7. Soybean oil – 1/2 cup
8. Water – 11-12 cupsFor Fish
9. Hilsa fish – 10 pieces
10. Onion paste – 1/2 cups
11. Plain yogurt – 1/2 cups
12. Mustard paste – 1.50 tablespoons
13. Ginger paste – 2.50 teaspoons
14. Garlic paste – 1.50 teaspoon
15. Cumin paste – 1.50 teaspoons
16. Red chili powder – 1/2 teaspoon
17. Turmeric – 1/2 teaspoon
18. Salt – To taste
19. Mustard oil – 1/2 cup
Methods of Cooking Hilsa Hotchptch / Ilish Khichuri :
Cut and wash 10 pieces of hilsa fish well. Drain all water.
Scatter a nip of turmeric and salt.
Heat 4 tablespoon oil in a fry pan and fry fish pieces a little. Keep aside.
Heat running oil in a pan and add onion paste and all other ingredients except yogurt.
Keep shifting for 3 minutes.
Whisk yogurt with 1 cup of water and a pinch of flour.
Out pour the yogurt mixture into the gravy and lightly mix.
Place the 10 fish pieces and mix gently with gravy.
Cook for three minutes.
Turn off the heat and keep aside.
Clean the rice and lentil together and drain the water out.
Heat soybean oil in a pan and fry onion until soft.
Add rice and lentil and fry for two minutes.
Mix with turmeric and green chili, bay leaves and add 6 to 7 cups of warm water with salt.
Start cooking over medium heat.
Stir a few times.
Once the water dries up after another 4 to 5 minutes, add the cooked fish and green chilies.
Cover with lid and keep over low heat for 13 minutes.
Turn off the heat and keep covered before serving.
Scatter fried onion over it before serving.
Serve hot with chutney, fried brinjal and bedfellow.
That’s all. Enjoy