Lifestyle Desk: There are very few people who do not like to eat Hilsa fish during this season. Malaikari, Bhuna and Paturi of hilsa are eaten by everyone. But have you ever eaten mustard hilsa? Mustard hilsa has been around since ancient times.

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Mustard hilsa

Bengalis love to eat hilsa with mustard. If there is hilsa in this mustard, nothing else is needed. If white rice is accompanied by mustard hilsa, there is no question. How is it that hilsa fish will come to Bengalis' house and there will not be hilsa in mustard. Bengalis will always have hilsa in their homes. So today, how to cook mustard hilsa.

I will try to cook in a very authentic style just the way my grandmothers used to cook. Hope everyone will like the recipe. Let's take a look at the ingredients required for this recipe. Ingredients: Hilsa fish-05 pieces, Mustard paste- 2 tbsp, Onion paste- 2 tbsp, Garlic paste- 1/2 tsp, Ginger paste- 1/2 tsp, Poppy seeds- 1/2 tsp, Mustard oil - 1/2 cup, raw pepper paste - 1. 1/2 tsp, whole green chillies 10/12, turmeric 1 tsp, salt- as per taste

Method of preparation: First take mustard paste 2 tbsp. I have used white mustard here, you can use black mustard if you want. But the black mustard is a bit too thick so I used white mustard. 2 tbsp of onion batter. Garlic paste 1/2 tsp. Ginger paste 1/2 tsp. Poppy seed batter 1/2 tsp. Poppy seeds are off-season. If you give it, it feels a little better to eat it, so I gave it. Even if you don't, it will continue. Salt to taste.

Turmeric powder 1/2 tsp. Chilli powder 1/2 tsp. Coriander cumin powder 1/2 tsp. I am giving mustard oil like 1/2 cup. Mustard oil must be used here. The characteristic of mustard hilsa is mustard oil. Then mix well with the help of hands. Now rub the fish well with your hands. It is not possible to become a Bengali but not rub it with my hands. The spices should be rubbed well on the fish. So that it mixes well with the fish.

Keep the fish bowl covered for 10 minutes. After 10 minutes put a pan in the oven and add 1 teaspoon of mustard oil. I will add a little oil here just for boiling. Then I added 1/2 spoon of black cumin. Mustard hilsa is good if black cumin is given. Then add the fried fish. And all the spices will be given. Then wash the bowl and add the water. By no means can chopped onions be given here.

After that it should be covered for 5 minutes. The hilsa will be cooked with the water that has been given after washing the fish bowl. No more water needed. Mustard hilsa does not take much time to cook. Mustard hilsa can be cooked in a very short time. After 5 minutes, remove the lid and flip the fish over. The fish should be turned very carefully so as not to break. If you take a slightly spread pan, it won't break. Then add 3/4 whole raw chili on top.

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It will have a nice flavor. And here raw chillies are battered with mustard batter. After that, the mustard hilsa broth becomes a little gravy and when the oil comes out of the broth, take it down. If you cook by following this recipe, I hope your cooking will be good. Then serve mustard hilsa with hot rice, Bengali's favorite mustard hilsa. Try today's recipe at home.