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Hilsa Korma
Category : Fish, Curries and gravies, Bengal
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cut the fish into thin slices and remove fish smell.
- Grind onions, ginger, chillies, sugar and mustard seeds to a fine and smooth paste and mix into the curds along with the rest of the above ingredients.
- Set aside for 1 hour, and then heat 4 tbsps. Mustard oil on a flat girdle or tawa to smoking, reduce heat and put in 2 curd-covered slices of fish.
- Cover the slices and cook over a slow fire till they turn dry, then uncover and fry till brown and crisp.
- Serve piping hot decorated with sprigs of coriander leaves.
Ingredients:
1 kg - hilsa
2 - big onions
1 big piece - ginger
4 - green chillies
1/4 tsp - sugar
200 g - sour curds
1 tbsps - turmeric powder
100 g - mustard seeds
salt and chilli powder to taste
1 kg - hilsa
2 - big onions
1 big piece - ginger
4 - green chillies
1/4 tsp - sugar
200 g - sour curds
1 tbsps - turmeric powder
100 g - mustard seeds
salt and chilli powder to taste
RECIPES BY REHANA KHAMBATY
