RE: Recipe for boneless Hilsa fish.
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.