Today I will talk to you about hilsa fish soup.

Hilsa season is going on now,

Hilsa fish broth or Hilsa fish mustard Hilsa,
Hilsa fish pot with hot rice whatever.

It tastes very good to eat hilsa fish when you hear the water on the tongue of the Bengali.

Today I will talk to you about the recipe of how to cook hilsa fish soup.

And I hope you like my recipe very much.

So let's start with how to cook hilsa fish soup very easily.

Materials

Ten pieces of hilsa fish without tail head
Two medium size eggplants
Two potatoes
1 cup of mustard oil
2 tablespoons cumin powder
2 tablespoons of turmeric powder
2 tablespoons of chili powder and if you eat more salt, you can increase it a little more.
2 tablespoons of mustard paste
3 tablespoons of coriander powder
Kalojira 2 tablespoons
Finely chop the green pepper at seven to eight o'clock
Two pieces of finely chopped onion
2 tablespoons of garlic paste
Salt to taste
Eggplant and potato must be cut into equal sizes.

Method

All you have to do in the first place.

The fish should be well sized and cut.
Then the fish should be washed well and allowed to drain.
When the water is drained, add light turmeric and salt to the fish and leave it for 5 minutes.

What you will do now is reduce the heat of the stove,
Heat oil in a pan.

When the oil is hot, lightly pick with the fish.

Fry the eggplant and potato in the oil with a little salt.

When they are fried, take them out and put them in a pot.

Then make a paste with cumin powder, turmeric powder, coriander powder with three to 5 teaspoons of water.

All you have to do is put the eggplant and potatoes back in the pan and spread this mixture on the eggplant and potatoes.

Now shake it well and mix the mixture well with the potato and eggplant. After a while you will see that the oil has separated from the potato and eggplant.

Then mix the amount of salt with whatever you do.

Then all you have to do is push the hilsa fish that you have fried before into the pan.

The pan must be covered with a lid.
And reduce the heat of the oven, continue to reduce the heat of the oven until the potatoes and eggplant are cooked.

After cooking for at least 10 to 15 minutes, turn off the oven.

All you have to do now is heat the oil in a separate pot and when the oil is hot, add blackberries and green chillies.

Then pour the cooked hilsa broth into the stone very carefully.
After that you have seen the mustard paste without the peel. Now boil the broth well with that mustard paste in water.