In Bangladesh Hilsa fish is privately called the ruler of all fish. This attribution is just for its scrumptious taste and mouth watering flavor. It is the most pined for angle in Bangladesh as well as in India and different parts of the world. Hilsa fishes mouth watering flavor and taste make it friendly for different formulas. Hilsa fish with mustard gravy is one of those formulas.
Hilsa is a marine, riverine, harsh and salty water fish. Hilsa fish is possess large amounts of Bay of Bengal. Be that as it may, riverine Hilsa is most delicious particularly those are gotten from Padma waterway (one of the greatest streams in Bangladesh).
Presently we are introducing an uncommon formula of Hilsa fish. It is called Hilsa fishes with mustard gravy exclusive formula. It is a commonplace Bengali formula however like Hilsa fish curry, it’s somewhat sharp than the soup formula. This formula is one of the most loved dishes among Hilsa fish sweethearts.
The following is the depiction of this formula.
Hilsa fish : 7-8 pcs
Poppy seeds: 3 tea spoon
Green chili: 4-6 pieces (As per taste)
Mustard oil: 3 tea spoon
Mustard seeds: 2 tea spoon
Ginger paste: 4 tea spoon
Red chili powder: 1 tea spoon
Tomato: 1 piece (diced)
Turmeric powder: 1 tea spoon
Salt to taste
And 1 tea spoon mixer of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.
At first marinate the Hilsa fish with salt and turmeric powder. And then drench mustard seeds and poppy seeds; and make them into gravy.
Now heat mustard oil and mixer of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in a pan . At that point include ginger gravy & mustard-poppy gravy and mix it. Then include turmeric powder and red chili powder.
Now include the marinated Hilsa fish with green chilies and salt. At that point include diced tomato, blend it well and cook in a low warmth.
Your Hilsa fish with mustard paste is prepared to serve. This special curry is more tasty with steamed rice.