Recipe for boneless Hilsa fish.
Hello Dear friends ,I am @jollymonoara from Bangladesh .
Assalamu Alaikum
How are you all I hope you are all healthy and safe by the grace of Almighty Allah I am also healthy and safe by the grace of Allah.
The abundance of hilsa fish in the market will be a little higher when the summer season is almost over and the monsoon season begins.Now the price of hilsa fish is more than the amount of hilsa fish available in the market.But if you want to taste this delicious hilsa fish, you can't think about money . Then I want to take a little taste of a little delicious hilsa fish, how much better it would be.
And the Hilsa-fish of this Padma river in our country is so delicious that it is not available anywhere else in the world..Hilsa fish is my favorite among fish, so I like any hilsa fish recipe, be it fried or summer or monsoon, it's great to eat .But if I cook Hilsa fish with winter vegetables, I don't like it so much. I know why the combination with hilsa fish does not match with winter vegetables.
Hilsa fish is for its own characteristics, so it does not require much bone to cook hilsa fish, it is great to eat it in a small
bone or boneless.
Although the availability of hilsa fish in our country is high, the price is so high that it does not become hilsa for everyone. However, the price of hilsa fish is relatively low for the two months from July to August.
Moreover, the amount of hilsa fish boneless is a little high, so small children cannot eat it .But today I have brought you a recipe of hilsa fish that everyone, young and old, can eat.
The ingredients I need to cook this curry.
| Hilsa Fish | 1 kg |
|---|---|
| Ginger-garlic paste | 1 tbsp |
| Red Chili powder | ½ tsp |
| Turmeric powder | ¼ tsp |
| Oil | 2 tbsp |
| Salt | ½ tsp |
| Green Chilli | 4 slice |
| Onion | 4 |
| Coriander leaves | a little |
| Masturd | 2 tsp |
This cooking recipe shows every step by step-
I'll cook the whole thing here except the head of the hilsa fish .So I will throw away the hilsa fish scales and cut them well and wash them and drain the water.
That's because so many fish won't have a place in this pressure cooker, the fish will break while picking from the fish pressure cooker, I won't give the head for that.Moreover, if you cook like this, even the head of the fish becomes soft and anyone can eat it
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- The most important thing I will use here is the pressure cooker. Today I will cook hilsa fish in this pressure cooker. that's why everyone, young and old, can eat fish because cooking in a pressure cooker will make these fish spines so soft that they don't have to be bone and eaten selectively.
First, if they are lightly fried with oil in a pressure cooker and chopped their onions, I will blend two onions with ginger garlic.Then grind the masala well with turmeric, and chili powder.
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Now at this stage I will grind the fish hilsa with the fish pieces lightly so that the raw smell of the fish will go away.
Then I'll shake the fish lightly with about a liter and a half of water so it doesn't break.
- The reason for giving more water is to place the pressure cooker on the stove of the gas stove for one to one and a half hours.The water will not dry quickly and it will take time for the fish to soften, and because of this the fish bone will soften.
Now I will stick the lid of the pressure cooker well and the gas stove will be full hit then wait for four to five rounds of the pressure cooker ,
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After four to five cities, I will put the heat of the gas stove in the medium for about an hour. Sometimes it'll sound pressure cooker again .
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After an hour, open the lid of the pressure cooker and spoon the fish one by one and gently put it in another pan . The fish have become quite soft as they have been put in a pressure cooker for an hour so the fish can break easily. After all the fish are finished, I will pour the remaining fish broth and put the fish pan in the gas store.
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Now I will make the stove full and give two spoons of mustard batter. Then when the water dries up, I will chop the green chillies and cilantro and remove them from the oven after a while.
When I cook a curry with mustard, I blend a little more mustard, 1 spoon of salt and green chillies all around .This reduces the bitter feeling of mustard a little. I can cook with the frozen one when I need it.So I gave the frozen mustard while cooking today.
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Done hilsa fish curry made by me which does not require a little fish spines to eat.In addition to eating fish, the bones will be soft that will break as soon as they are taken in hand.
And this is what I ate with white rice that day and I took a picture with the date of that day.
Best Regards
@jollymonoara
@jollymonoara.Assalamualaikum ,sister your recipe for cooking hilsa fish is very tempting. I want to eat it. I like hilsa fish. Yes, I will try to cook it.
Thank you for your feedback and you also try it.
Thank you, friend!
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আমি মাছ খেতে বেশি একটা পছন্দ করি না তবে শীতকালীন সবজি বেগুন দিয়ে ইলিশ মাছ রান্না করলে তা খুবই সুস্বাদু লাগে । আপনি যেহেতু বলেছেন সবজি দিয়ে ইলিশ মাছ আপনি তেমন পছন্দ করেন না তাই এই কমেন্টটি করছি আমি। আপনি একবার ট্রাই করে দেখতে পারেন আসলেই অসাধারণ আপু।
Greetings @pea07,
সরি আপু ,আপনি হয়তো খেয়াল করেননি আমি শীতকালের কথা বলেছি যেটা ইলিশ মাছের সাথে কম্বিনেশন যায় না বিশেষ করে শীতকালীন সবজি সিম ফুলকপি শালগম বাঁধাকপি এগুলোর সাথে ইলিশ মাছ রান্না করলে কেমন যেন একটা অমিল থেকে যায়
বেগুন দিয়ে ইলিশ মাছের তরকারির কথা বলছেন খুবই সুস্বাদু একটি ইলিশ মাছের তরকারি যা সচরাচর আপনার বাড়ির সহ আমার বাড়িতে রান্না হয় আমিও এটি খেতে পছন্দ করি তবে এই রেসিপি রান্না করেন তবে আপনি খেয়ে দেখবেন আসলে মাছগুলো কাটা পাওয়া যাবে না যা পাওয়া যাবে সেটা সফট হাতে নিলে ভেঙ্গে যাবে আপনি অনায়াসে সব খেয়ে ফেলতে পারবেন.
আপু, বেগুন দিয়ে ইলিশ খেয়েছেন এটা শুনেই ভালো লাগলো। আমি ভাবছি বেগুন যেহেতু শীতকালীন ফল তাই এটাকেও বাদ দিয়েছেন। আর আমি মাছ খুব কম খাই তবে আপনার রেসিপিও আমি ট্রাই করেছি(এলমোস্ট সেম)। আমি শুরুতে আপনার শীতকালীন সবজি দিয়ে ইলিশ খান না সেটা দেখেই মূলত কমেন্ট করেছি। আমি শুধু চেয়েছিলাম বেগুন আর ইলিশের তরকারি সম্পর্কে জানাতে🙂
Oh wow @jollymonoara that looks absolutely divine!!! and what a super tasty list of ingredients! I have never heard of hilsa fish, but as you said, they are not found anywhere else in the world.
Is that the frozen mustard in that white tupperware? I was trying to identify what ingredient that was... and if you don't mind me asking... what exactly is included in mustard batter? It looks a little bit like fat lard - which I know my mom used to cook with often.
Here in South Africa we get a fish called snoek. It is not unique to South Africa alone, but rather to the Southern hemisphere because of the warmer ocean waters and we often cook that in an apricot jam recipe over the hot coals.
Here is a pretty cool video about it in case you would be interested to watch :)
Greeting,
My dear friends,@jaynie
Thank you for liking this post of mine especially my recipe.
Hilsa fish is our national fish of Bangladesh.Hilsa fish are usually saltwater fish, but while laying eggs, they come to the Padma ,the Meghna, the Yamuna estuary of the big river and return to the sea after laying eggs. But the fishes of the Padma river are more delicious than the fish of the sea and it is a very dear fish to all the people of our Bangladesh and India. Recognize it as a GI product .
One of your questions was the mustard paste that I had blended into a blender with mustard, green chillies and salt and left a few days ago. So it froze. I didn't bring the ice to room temperature while cooking, directly put the ice part master paste in this hilsa curry so it looked hard .
Thank you so much for sharing that info with me @jollymonoara :) I really appreciate it!
It certainly sounds like a tasty combo addition to ANY meal!!!
Dear @jaynei
Mustard has a slightly bitter feeling, so if you blend it with mustard with two to three green chillies and a little salt, you can freeze it and keep it frozen.You can blend right away when you need to.Benefits of keeping frozen You can use it anytime in any cooking as per your requirement.
In our country, usually small fish curry, this mustard paste is used. Besides, you cook with this mixture on vegetables like Lady finger, bitter gourd, cucumber, snack gourd,spiny gourd Pointed gourd, and if you add shrimp, its taste will increase. Moreover, in our country, the hilsa fish curry made with this mustard paste tastes great.You can try it on any cooking normally.
Greetings,@jaynie dear
I've seen your recipe but we don't eat fish like this .But in our country we eat different sea fish, barbecue the recipe you gave .I like YouTube cooking .When I eat sea fish again, I will follow your recipe and make it delicious to eat. Thank you
You are welcome @jollymonoara :) Was just sharing for fun! It is always nice to discover what different people in different countries and cultures do with their food and cooking :)
It is such a platform where we can know the cuisines and cultures of different countries at home in an instant. In fact, you can make friends from afar.
Thank you and best of luck.
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