RE: Recipe for boneless Hilsa fish.
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.
Absolutely :)