Ingredients: 5 pieces (big size) of hilsa fish. Pumpkin leaves or cauliflower 10 (big, small). Whole mustard 3 tablespoons, whole garlic cloves 5,6 (large kwa), whole glassmeat 4,5, onion one and a half cup, turmeric powder half tablespoon, mustard oil 1/4 cup, salt taste, coconut milk one cup, Fry jirgery semi-table-spoon, paprika semi-teaspoon, red clover paste 4,5.
Method: Wash the mustard and roast it with garlic, red chillies and a little salt.
Wash the pieces of the fish and pumpkin leaves and keep water away. Take a handful of onions, turmeric powder, mustard seeds, and mustard oil with a bowl. Mix the pieces of fish with it.
Spice the pieces with each piece of fish. During the mustard butter, salt was given to give a little bit of salt while spraying.
Take a big leaf. Sprinkle a spice of spices and put some spices in the middle of the leaves. Now turn the fish over with another leaf. Thus, all the pieces are separated by leaves.
Heat two tablespoons of oil in a pan. Fry the pans on the page, carefully fry one minute with hot oil of coconut and roast it carefully.
If fried, give coconut milk, fried jiragadha, sliced pepper and a little salt. Cook covered 20 minutes. Occasionally overflow the fish's patio.
Due to the thickening of coconut milk, stop burning the oven. Lower the hilsa fish brew hot with hot rice.
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Eat too chips? Be careful!?
