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| Hilsa in curd gravy |
Hilsa or Ilish is the most popular fish for
Bengalis. This is the national fish of Bangladesh. Bengalis wait throughout the
year and look forward to the rainy season for Ilish. I think Hilsa is most
popular for its aroma and taste and also very easy to cook. Nowadays Hilsa is
not so pocket friendly but the positive thing is that this fish is very light
weight. Learn how to cook Hilsa in curd gravy at home.
Ingredients:
Hilsa round pieces
Curd 100 gm
Sugar
Salt
Mustard oil
Green chilli
Red chilli powder (optional)
Recipe:
Marinade the fish with salt and keep aside for
5 minutes. Now heat oil in a pan and put the fishes for frying. Don’t fry it
too much, just sauté it. Now take the fish out from heat. Add a little bit of water
in the same oil, add sugar and salt. Mix well. If you want you can add a pinch
of red chilli powder. Now put the fish in the gravy and add bitten curd with it
in low flame. Cook for 2-3 minutes and when the gravy becomes thick take it
from the heat. Garnish with green chilli.
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