It's time for Elisha, this time it will be kebab

The taste of Bengali cuisine is filled with delicious hilsa. In the hilly season, almost every day, every day is a favorite fish festival. In many terms - we cook the hilsa. You know, hilsa fish is also kebab! It's also easy to create:

Materials

Hint fish, 1 ablespoons of pepper, half a cup of onion powder, half a cup of onion cucumber, 2 tablespoons of raw chili powder, tablespoon of tomato sauce, mashed potatoes, 1 cup, coriander powder, 2 tablespoons, garlic 2 koa , Lemon juice: 1 tablespoon, salt to taste, half cup of oil, half cup of onion barista, lemon peeled (greased) quarter teaspoon, 1 cup of toasted biscuit powder.

Recipe

Cut the fish head and tail apart. Soak the head and tail lightly with a little turmeric, chilli powder and salt. Now boil the remaining fish with salt, lemon juice and a little water.
Heat the oil in the curry and stir the garlic and onion with a lightly sliced ​​fish. After a minute or two of cooking with boiled potatoes, cook them down with a bit of black pepper, raw chilli powder, fresh salt, tomato sauce.
In another pan, fry the biscuit powder with a little oil and brown it. Now, mix the cooked kimchi with coriander leaves, lemon zest and barista.

Serve the dish on both sides with a fried tail and head, make the dough in the middle and make it like a slow fish. Spread the powder of grilled biscuits on the sliced ​​mince. Serve with the teaspoon of kimchi on fish.

Source : m.banglanews24.com/lifestyle/news/bd/751259.details