Hilsa taste is unique in fish, it does not say. Every type of hilsha, it is only in our country. If there is any halisa, then there is no talk of Padma. So let us be the Bhiliwaj today.
Materials :
Hilsa- 800/900 gm size
Potassa Bata- 2 teaspoons
Onion bowl - 5 tablespoons
Garlic paste - 1 teaspoon of sugar
Spices of roast - 1 teaspoon of sugar
Sweets - 3 table spoons
Chef- half cup
Sugar - 1 teaspoon of sugar
Keys - 1/3 cups
Cardamom, cinnamon, cloves, bay leaves - cut into two pieces
Yellow powder - half teaspoon
Chilli Powder - 1 teaspoon
Cumin powder - 1 teaspoon
Salt-quantity
Mustard oil - 1 cup
Chili-like-choice
Onion Beaver - 2 table spoons
How to do:
Clean the fiber of the hilsa and clean it. Cut the stomach a little, take out the egg inside it. The head should be light, but the inside of the head should be carefully cleaned. Cut the three spots lightly with a knife on the other side of the hole. As a result, spice will enter the fish. Now put oil, raisins, hot spices, chillies, onions, berries and other ingredients except sugar in the fish. So keep the marinate for 30 minutes. Take a bowl for cooking, do not break the fish. You can use silver dishes as well.
However, keep the oil in the oil of mustard oil, heat the oil, and keep the marinated fish in the containers with spices. Repeat if the batter is slightly fried. Give a little water to the amount of water. It is better to heat the water. Take the vessel aside, so that the spices mix well with the water. Give it to the spices. Cook it again for a while and flip it again. Carefully do not break the fish. When the spices are well cooked, give them the key, sugar and sugarcane. Do not fry the cinnamon, do not slice or cut into two pieces in the middle. Turn the fish over and over again. Once the onion berries are scattered. Do not forget to try salt too.
Serve hot with polao hot hilsa roast.
