Salted hilsa silver is another sort of fish. many of us prefer it. you’ll be able to make it to reception if you would like. If salty hilsa is formed, various terms may be made with it.

Made of salted Hilsa

Ingredients: 1 fresh hilsa (1 kg), 1 cup salt, 1 teaspoon turmeric powder, 1 clay massage.

Method: First you have got to scrub the hilsa fish well. The fulco inside the pinnacle and also the intestines of the stomach should be discarded well. Even the eggs inside the fish should be removed. When there’s smoke, drain the water by squeezing it with kitchen tissue. Then with a pointy knife cut it perpendicular to the rear. Leave the tail and head intact. it’s sort of a sailing ship. Then the mixture of salt and turmeric should be pressed well on the cut part of the rear, inside the pinnacle, inside the abdomen, up and down. Nowhere to be left empty.

Wash and clean the soil massage. When the soil is dry, add a bit more salt to the ground. Now leave the salted fish beforehand. Then put polythene on top. When closing the mouth with a lid on that, tie the face of the massager tightly with a rope. Keep it closed for 20-25 days so no air enters. If there’s no soil massage, the mouth may be kept closed in a good-quality plastic bowl. Care should be taken in order that air doesn’t enter in any way.

Salt hilsa paturi bara

Ingredients: Half a kg of salted hilsa without tail and head, half a cup of mustard oil, 10-12 pieces of laupata, 1 cup of crushed onion, 1 a part of 3 cups of crushed garlic, 7-8 pieces of dried chili, 2 tablespoons of crushed green chilies, cumin seeds 2 teaspoons of powder, 1 a part of 3 parts of 1 cup of coriander leaves and therefore the amount of salt.

Method: First clean the hilsa fish and wash it with lots of water. Dried chilies should be soaked in water. Boil the salted hilsa pieces with touch water for about two minutes. Then water should be poured. develop the thorns. On the opposite hand, soak the chili in water and make a paste with half the garlic. Now heat half the mustard oil during a pan. Leave the garlic and half the onion and fry.

Then fry the minced fish well. Now add turmeric powder and chili paste one by one. If necessary, provides a little water. Take a glance at the time of giving salt. Since salt is already given, taste it if you add extra salt. Once the raw smell of chili and fish is gone, add the remaining onion, crushed chili powder, cumin powder, and stir a touch more.

On the opposite hand, wash the laupata well, add a bit of salt and leave it for 10 minutes. When the leaves become a touch soft, you’ve got to squeeze the water by hand. Now put one leaf on a tray and wrap it with a spoonful of minced hilsa. When all is completed during this way, but the frypan within the oven again. Heat the remaining oil. Dip the leaf husks within the mixture and fold the 2 backs in oil sort of a kebab. Then serve with hot rice.

Ingredients of the mixture: 2 tablespoons of rice powder, half a teaspoon of chili, amount of turmeric powder,2 tablespoons of flour, 2 tablespoons of gram flour, Mix all the ingredients with salt and water to form a mix.

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