HILSA BARISAL (BENGLADESH)
CATEGORIES
INGREDIENTS
  • Cooking Time: 15
  • Servings: 6
  • Preparation Time: 10
  • INGREDIENT
  • 1. Hilsa fish pieces 6
  • 2. Black mustard 2 tbsp
  • 3. Grated coconut ½ cup
  • 4. Dry red chilli 4( paste)
  • 5. Sour curd 3 tbsp
  • 6. Pumpkin pieces 6
  • 7. Brinjal pieces 6
  • 8. Sponge gourd 8 pieces (remove the peel)
  • 9. Mustard oil ½ cup
  • 10. Turmeric powder ½ tbsp
  • 11. Salt to taste
  • FOR TEMPERING
  • 1. Onion seeds ½ tsp (kalo jeera)
  • 2. Green chilli 5
DIRECTIONS
  1. PROCESS
  2. • Paste mustard and coconut, keep aside
  3. • Beat the curd with ½ water and keep aside
  4. • Heat oil and add the ingredients of tempering
  5. • Add red chilli paste and cook for 2 minutes
  6. • Add all vegetables and salt, turmeric powder, cover the pan and cook for 5 minutes
  7. • Add mustard and coconut paste, again cook for 5 minutes
  8. • Add 1 cup water and curd
  9. • Add fish and cook until the vegetables become tender
  10. • Serve with hot plain rice
RECIPE BACKSTORY
It is a hot Hilsa preparation of Barisal, a district of Bengladesh.