Mustard Hilsa Fish curry Recipe

Mustard hilsa is a very  sterling and traditional dish of Bangladesh. We are very much fond of hilsa fish dishes and among them mustard hilsa is one of the mouthwatering dish for ours. It is hard to find anyone whose mouth is not filled of water by hearing the name of Mustard Hilsa fish dishes. Most of the people says this the best recipe of hilsa fish. But the cooking process is very easy.

Nutrition facts (per portion) :

Calories: 380 per serving
Carbohydrate Content: 7g
Cholesterol Content: 90ml
Fat Content: 27g
Fiber Content: 3g
Protein Content: 30g
Saturated Fat Content: 5g
Sodium Content: 260ml

Mustard Hilsa

Mustard Hilsa

Ingredients of Mustard Hilsa :

1. Hilsha Fish 1.5 kg – 10 to 12 pieces
2. Onion – 1 1/2 cup finely chopped
3. Onion Paste – 1/2 cup
4. Black mustard paste – 1/2 cup
5. plain yogurt/Curd – 1 cup
6. Turmeric powder – 1 1/2 teaspoon
7. Red Chili Paste – 2 teaspoon or to taste
8. Poppy seed paste – 1 1/2 teaspoon
9. Cumin paste – 1 1/2 teaspoon
10. Green Chilies – 5 numbers
11. Maustard oil – 1 cup
12. salt – to test
13. Water – 2 cup + 3 tablespoon

Instructions of Cooking Mustard Hilsa Fish :

Preparation:

Clean and drain the fish pieces.
Mix salt and 1 1/2 teaspoon turmeric powder with fish.
Heat 1 cup mustard oil in a nonstick wok and fry the soaked fish a few minutes. Keep aside.

Method:

Flame remaining oil in another wok, add chopped onion and fry until soft. Next add onion paste, remaining chili paste, turmeric powder, cumin paste, poppy seed paste, salt and 5 tablespoon water to prevent spices from heating. Saute’ for 4-5 minutes or til separated oil. Lightly plain yogurt with one cup of water and mix well. Next adding it to the gravy. Then place the fish pieces gently and cook on a medium heat for 6 minutes. Add green chilies and cook for 5 minutes or until the hilsa fish gets tender and oil gets separated. Taste the consistency and salt. Remove from flame and transfer to a serving plate.


2 comments

Leave a Reply

Your email address will not be published. Required fields are marked *