Follow these steps for perfect results
Hilsa Fish Fillets
Filleted
Salt
To taste
Ginger
Grated
Hung Curd (Greek Yogurt)
Mustard Oil
For cooking
Bay Leaf (tej patta)
Cardamom (Elaichi) Pods/Seeds
Ghee
Raisins
Red Chilli Powder
Cashew Nuts Ground Paste
Ground
Sugar
Onion
Ground to paste
Garlic
Minced
Cinnamon Stick (Dalchini)
Turmeric Powder (Haldi)
Green Chillies
Slit
Garam Masala Powder
Wash the Hilsa fish and rub with turmeric powder and salt. Marinate for 15 minutes.
Heat mustard oil in a wok and lightly fry the fish for 30-45 seconds on each side. Strain from oil.
Temper the oil with cinnamon, bay leaf, and cardamom until fragrant.
Add ginger garlic paste and saute for a minute.
Add brown onion paste, slit green chilies, and cook until the mixture comes together.
Add water if the mixture gets dry.
Add curd and mix thoroughly. Cook on medium flame until the mixture comes together.
Add salt and sugar and mix.
Add cashew nut paste and raisins. Cook until the nutty aroma dissipates.
Add milk and water and bring to a boil.
Add fried fish and cook for 8-10 minutes, or until the gravy thickens.
Add ghee and garam masala powder. Mix well.
Serve hot with rice or roti.
Expert advice for the best results
Adjust spice levels to your preference.
Use fresh, high-quality Hilsa fish for the best flavor.
Everything you need to know before you start
15 mins
Can be made a day ahead, flavors enhance overnight.
Serve in a bowl, garnished with cilantro.
Serve with Jeera Rice (Cumin & Ghee Flavored Rice).
Bengali Potol Bhaja Recipe (Bengali Style Parwal Sabzi)
Phulka and end your meal with Rasgulla Recipe for a traditional meal
Pairs well with creamy curries.
Discover the story behind this recipe
A festive dish often prepared during special occasions in Bengal.
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