Fried hilsa Recipe, Home Made Tutorial

Bengali in fish rice. Bengalis can't live without fish, they want fish in every leaf. Fried fish, cooked fish, fish broth are all favorite foods of Bengalis. And when it comes to hilsa, there is no such thing.
Because hilsa is the favorite fish of Bengalis. Our national fish is Hilsa.
And fried hilsa, hilsa poppy, hilsa mustard are all eaten by us. Hilsa is a well-known and delicious fish for any festival. Padma's silver hilsa is everyone's favorite fish all over the country. Our hilsa fish is exported not only in the country but also abroad.

Today I will show you how to wet whole hilsa fish in the recipe. And how the fish will be delicious. Many of us do not know the rules of frying whole hilsa fish. But it can be done in a very simple way.
I will share with you today my very favorite recipe. The recipe is very simple and can be done in very little time.
You can try this recipe at your home festival if you want. It's not like the whole thing is fried whole hilsa. Just as it looks beautiful to have whole hilsa on each leaf, so does the taste of it. You will see that everyone will like the recipe. I'm going to tell you all the ingredients you need and how to prepare. It's very easy if you try. I am saying that the material will be needed.

Material:

• Of course, I need medium size hilsa fish. I took 3 hilsas and it contained 600 grams.

I took out the hilsa fish and cut the stomach of the fish and threw the dirt inside it. And throw away the fish gills. My fish had eggs at three. But I kept the eggs in my stomach. Wash it well and cut the fish 3/4 times in a corner with a knife. If you cut it with a knife, the spice will go inside the fish in a good way. When you see my fish cut, you will understand how I cut the fish. And the fish will be delicious to eat.

• It takes 3 teaspoons of onion paste

• Spoon over ginger paste (ginger paste will have a different flavor and taste)

• Like the amount of salt.

• You can give 1 teaspoon of vinegar or lemon
  . Spoons of six sauces

• Half a teaspoon of garlic

• Pepper 2/3 teaspoon gura chili or chili paste can be given.

• Half a teaspoon of turmeric should be given.

• 3 teaspoons of mustard oil

• Soybean oil for frying fish

Preparation:

Onion paste, adabata, salt, vinegar, soy sauce, garlic paste, chilli, turmeric and 3 teaspoons of mustard oil and paste it in a bowl. Now take the washed fish and mix the spices in a good way. The taste depends on the spice paste.

Spice the inside of the cut part of the fish well. The spices will go inside while frying and the fish will taste good.
Once the fish is well seasoned, put it in an air tie box and refrigerate for 30 minutes. This will get all the beads inside your fish. And the spice flavor will go inside the fish. You can fry it immediately with spices if you want, but leave it in the normal fridge for 30 minutes and then fry it. Take the fish out of the fridge after 30 minutes.

Then put soybean oil in a frying pan. When the oil is well heated, add fish to it. Cover with light ache and fry with fish. Cover and fry for the first 10 minutes, but turn over. And keep an eye on Pure. A little ache should be fried for a while.
I cooked apple ache in the oven. Because my fish had eggs in its stomach at 3 o'clock. I have been frying the fish in a very good way for a long time.

Then you serve as you wish. I ate this fried hilsa with polao rice and eggplant fry.
Honestly the taste was awesome. You can also try this fun recipe. You will like it too.
Thanks