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Hilsa Recipe: Currently, due to lack of time, hilsa fish oil is rarely cooked at home except for hilsa broth or hilsa vapa. But if you get a day off, you can make it at home, the hand-made cooking of the grandparents, ‘fish head with pui shaker ghant’.
Calcutta: Bengali Rasna Satisfied Hilsa Fish Jury Mela Load! Hearing about Bengali hilsa fish brings water to the tongue. Fried, steamed, stewed, curried—however cooked, this is the only fish whose taste is unmatched. Currently, due to lack of time, hilsa fish oil is rarely cooked at home except for hilsa broth or hilsa vapa. But if you get a day off, you can make it at home, the hand-made cooking of the grandparents, ‘fish head with pui shaker ghant’.
Ingredients- One big bowl of hilsa fish head cut into pieces, onion chopped two, tomato paste 3 tbsp, garlic minced 2 tbsp, ginger paste a little, turmeric powder, 1 tbsp chili powder, salt to taste, sweet to taste, mustard oil 1 cup, potatoes cut into pieces, two-three chilies, bay leaf, dry chili, Panchfodan
Method- First, heat mustard oil in a pan and fry two heads of hilsa fish very well. After that one by one dry chillies, panchphodan, bay leaf and onion chopped, tomato chopped, garlic chopped and puishak mixed with all powdered spices, salt and sweet potato should be fried well. A lot of water will come out of the greens, so there is no need to water separately. When it becomes very soft, after that, the heads of the hilsa fish should be broken into pieces. Mix it well. After it is mixed, add salt, check whether it is sweet and serve it hot.
Kolkata, West Bengal
Hilsa Recipe: Hilsa with Pui Shaak, Grandmother’s special dish during this rainy season, Chatjadli Recipe
