Hilsa Fish Head Recipe
Ingredients
| - 4 use head only Hilsa Shad fish | ||
| Eggplant | 1 Medium | |
| Potato | 2 Large | |
| Panch phoron | 1 Teaspoon | |
| Green chili | 5 , sliced | |
| - 2 whole Whole Red Chili | ||
| Turmeric powder | 2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Salt | To Taste | |
| Mustard oil | 4 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
Directions
1. Cut each hilsa fish head into four pieces, remove
fins and wash, Mix the pieces well with salt & one
teaspoon turmeric powder and set aside.
2. Heat oil and fry the fish head pieces. Remove and
set aside.
3. Add panch-phoron and whole red chili in the same
hot oil and fry till light brown.
4. Add all other ingredients and cook in reduced heat
for 8/10 minutes.
5. Add the fried hilsa fish head pieces. Add 1/2 cup
water and cook till water dries out and well fried.
6. Serve hot with rice.
fins and wash, Mix the pieces well with salt & one
teaspoon turmeric powder and set aside.
2. Heat oil and fry the fish head pieces. Remove and
set aside.
3. Add panch-phoron and whole red chili in the same
hot oil and fry till light brown.
4. Add all other ingredients and cook in reduced heat
for 8/10 minutes.
5. Add the fried hilsa fish head pieces. Add 1/2 cup
water and cook till water dries out and well fried.
6. Serve hot with rice.
Chef
