Ingredients:
- Hilsha fish- 1 (around 900 gm)
- Ripe sweet pineapple-1/2 (around 500 gm)
- Onion-2 medium(chopped)
- Green chili-7-8 pieces or your choice(slited from middle)
- Turmeric powder-1 ts+1 ts
- Cumin Powder-1 ts
- Garlic paste-1 Tbs
- Lemon juice-2 Tbs
- Mustered seed-3/4 ts(paste)
- Sugar-1 ts(optional)
- Oil-around 1 cup
- Salt-1 ts +1 ts or according to your taste
Procedure:
- Clean,cut and wash hilsa fish properly. Add 1 ts turmeric powder,1 ts salt and lemon juice to the fish. Mix gently and keep it for 10-15 minutes.
- Grate pineapple and set aside.
- Heat 1/2 cup oil in a pan. Fry fish both side lightly. Remove from the pan and set aside.
- Heat remaining oil in a large pan. Add onion and stir until tender. Add remaining turmeric powder, salt, garlic paste, green chili and cumin powder. Stir around 1 minute. Add pineapple and stir. Add 1 cup water and bring it to a boil. Add fish and cover the pan with lid. Cook until water almost evaporated.
- Then add mustered seed paste and sugar. Stir gently. Cook another 2-3 minutes and then turn off the heat.
- Serve Pineapple hilsha curry with white rice or khicuri.
Ingredients:
- Kochur loti-500 gm
- Hilsha fish-4 pieces
- Cumin powder-1/2 ts
- Coriander powder-1/2 ts
- Turmeric powder-1 ts
- Onion-1 medium
- Green chili-7-8 pieces or your choice
- Salt-1 ts or your choice
- Oil- around 6 Tbs
Procedure:
- Peel and wash loti. Cut loti 3-4 inch long shape.
- Put 1 liter water in a pan in high heat and bring it to boil. Add loti and boil it for 2-3 minutes,drain water and keep aside.
- Make onion and green chili paste and set aside.
- Clean and wash fish. Mix 1/2 ts turmeric powder and 1/4 ts salt with fish.
- Put 2 Tbs oil in a frying pan in medium heat and fry the fish.
- Heat 4 Tbs oil in a pan in medium heat. Add loti and all ingredients and stir. Add 1/2 cup water and cover the pan with lid and wait til all liquid evaporate.
- Then stir it for around 2 minutes and add 1 cup water. Bring the water into a boil and then add the fish and carefully stir them.
- Cover the pan and cook until gravy become thick and oil comes out by the side of the pan.
- Now the curry is ready. Serve with plain rice.
Ingredients:
- Hilsha fish- 6 Piece(around 200 gm)
- Eggplant(cut in cube size)- 7-8 pieces (around 50 gm)
- Tomato- 1 medium size
- Onion paste- 1/4 cup
- Garlic paste- 1 ts
- Green chili paste- 2 Tbs or to your taste
- Turmeric powder- 1 ts
- Cumin powder- 1 ts
- Salt -1 ts
- Coriander leaf(chopped)- 1 Tbs(optional)
- Oil-1/4 cup
Procedure:
- Wash the fish pieces and set it aside.
- Heat oil in a pan in a medium heat. When oil is heated enough put all masala (onion paste, garlic paste, chili paste,turmeric powder, cumin powder, and salt) into it and stir it .
- When oil is started to separate from the masala put the eggplant in it.
- Stir the eggplants until they become little soft. Then add the fish pieces and carefully mix it with masala so that all pieces are coated with masala. Keep it for few minutes(around 3-4 minutes) and then add around 1 cup of water and bring it to a boil.
- Now cover the pan and let it cook for around 15-20 minutes. In the middle of time carefully flip the side of fish, add the tomatoes and spread the coriander leaf on the curry and cover it again.
- When the fish are cooked turn off the heat and enjoy it with plain rice.
