Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
4 pieces hilsa fish; 4 green chilies cut into half each; mustard oil for cooking.


Spices:
  • ½ tsp kalonji/kalojeera/nigella seeds
  • 1 tsp turmeric powder
  • ½ tsp chili powder
  • salt according to taste.

Steps:

  1. Marinate the fish with ½ tsp of salt and ½ tsp of turmeric powder. Leave it for ten minutes.
  2. Heat mustard oil in a pan. Fry the fish pieces for 30 seconds each side (total 1 minute) and keep them aside.
  3. Temper the same oil with 2 green chilies and kalonji/kalojeera/nigella seeds.
  4. When it starts to splutter, add salt, turmeric powder and chili powder. Fry for one minute on low flame.
  5. Add warm water according to your desire and adjust the salt accordingly. Let it cook for a minute in high flame.
  6. Add the fish followed by green chilies. Allow it to cook in medium flame for 3-4 minutes with the lid on.
  7. Open the lid, sprinkle 1 tbsp mustard oil and turn off the heat.
  8. Serve with rice.
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