Own representative: The identity of Bengalis is in fish and rice. And one of the fish and one of them is hilsa. With the onset of monsoon in Bengal, the market is flooded with this Rupoli crop. For which Bengalis are eagerly waiting. Khichuri and fried hilsa is the perfect combination for a rainy day. In addition, hilsa oil, jhal, brinjal hilsa broth, hilsa bhapa, hilsa biryani, etc. are closely associated with the stomach of a Bengali. Today I will tell you the recipe of 'Kachupataya Hilsa Bhapa'.
Milk sprouts - 4 t (small)
Coconut paste - 2-3 tbsp
Mustard paste - 1 tbsp
Kachalanka Bata - 4-5
Nun- to taste
Turmeric - 1 teaspoon
Mustard oil - 1 cup
Method: First boil the young leaves in hot water and discard the water. Keep in mind that if left uncooked, it can cause rashes on the leaves and itchiness. Then heat oil in a pan, add raw chilli paste, salt, turmeric, mustard paste and fry it well with kachupata and leave the pieces of hilsa fish in it. Then when the fish is well cooked with the lid, turn it upside down and serve it with rice with a little bit of mustard oil and chopped chillies on top.