Bengal's favourite fish recipe - Hilsa in the local five spice mix, coated in a flavourful mustard and poppy seed paste.
Marinate the fish with salt and turmeric.
Soak mustard and poppy seeds and grind them into a paste.
Heat mustard oil in a pan and splutter panch phoron.
Add ginger paste and mustard-poppy paste and saute.
Now add turmeric and red chilli powder.
Add the marinated fish with green chillies and salt.
Add the tomatoes. Mix well and cook on a slow flame.
Once done, serve with steamed rice.
4 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Please confirm you want to block this member.
You will no longer be able to:
Please note: This action will also remove this member from your connections and send a report to the site admin. Please allow a few minutes for this process to complete.
Sign up to latest development of new features, world famous chef’s recipe and opinions on what Good Food and Smart Cooking.