Steps to Make Curd-Mint Hilsa Tasty

Curd-Mint Hilsa. It is an Authentic recipe from the Bengali Cuisine where the Hilsa Fish is steamed in mustard sauce. It looks gorgeous and difficult to cook but cooks. How to Make Hilsa in curd – Bengali style.

Curd-Mint Hilsa Tandoori Curd- Mint Chutney has a sauce like consistency and should be made with thick hung curd. A type of oily fish which is common in Bengali and Oriya cuisines. Hilsa fish can be smoked, fried, steamed, baked, prepared with mustard and various condiments. Food preparation Curd-Mint Hilsa is a fun point, moreover it becomes more unique value if you cook it yourself. By using the adhering to 15 ingredients, you can start cooking 6 steps. observe the adhering to section for you to begin cooking immediately.

Ingredients Curd-Mint Hilsa

  1. Need 6 – ring pieces of Hilsa fish, 80gms.(approx.), s.
  2. You need to taste for Salt.
  3. Provide 1 tsp – Turmeric powder.
  4. It’s 200 gms Curd.
  5. Require 3 green chillies.
  6. Prepare 1 tsp.(levelled) – Sugar.
  7. It’s 1 tbsp of Grated coconut.
  8. Need 1 tbsp. – Poppy seeds (soaked in water).
  9. Prepare 2 & 1/2 tbsp of Mustard oil.
  10. Require 1/2 tsp Chilli powder.
  11. Prepare 1 tsp – Roasted cumin powder.
  12. Give 3 Slit green chillies.
  13. It’s 1 of little grated green skin of Gandharaj lemon.
  14. You need 1 tsp. – Tamarind pulp.
  15. Provide 1 small bunch of Mint leaves.

Doi(curd) Ilish is the Bengali one with Hilsa (fish) in a Yogurt based Mustard Sauce. Doi ilish is made from two different fish. Hilsa Fish Recipe Fish Recipes Mustard Oil Curry Cooking Ethnic Recipes Food Baking Center Curries. On green leaves Hilsa or Ilish Mach a Fish Dish from India.

Curd-Mint Hilsa making process

  1. Rub the washed fish pieces with salt and turmeric and keep aside..
  2. Grind together mint leaves,green chillies, coconut, poppy seeds and curd..
  3. Mix salt,sugar,chilli powder, roasted cumin powder and lemon zest to this ground paste..
  4. Heat mustard oil in a pan. Lower the heat and add this spice paste and slit chillies to the oil..
  5. Stir a little and add tamarind pulp and 2 cups water to it..
  6. When the gravy boils to wean the raw smell of the spices, add the fish and let it boil for 2-3 minutes. Switch off the flame and sprinkle a little mustard oil on top and serve with hot steamed rice..

Doi(dahi/curd) Ilish is the Bengali one with Hilsa (fish) in a Yogurt based Mustard Sauce. Method: All the ingredients you have mix using blender. Your tasty and healthy mint chutney is. The curd and lemon juice give the chutney a peppy tang while ginger gives it an earthy touch. Sugar helps to balance the flavour of the chutney, while lemon juice helps retain the vibrant colour.

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