It is hilsa season, and the markets are full of the fish. Young and old alike love hilsa, and at this time Bengali plates hold it in many recipes. Hilsa cooked with various vegetables is good, but it can also be cooked with fruit. If you want something a little different, try cooking hilsa with pineapple. The pairing is excellent and tastes wonderful.
Ingredients
- Hilsa: 6 pieces
- Chopped pineapple: 1 cup
- Onion paste: 2 tablespoons
- Garlic paste: 1 teaspoon
- Turmeric powder: half a teaspoon
- Red chilli powder: 1 teaspoon (adjust to taste)
- Mustard oil: 4 tablespoons
- Poppy seed paste: 1 tablespoon
- Salt to taste
- Lemon juice: 1 tablespoon
- Sugar: 1 teaspoon
- Chopped coriander leaves: a little
Method
Wash the fish, drain it, rub it with a little turmeric and salt and set aside for a while. If you like, you can lightly fry the fish with salt.
Heat oil in a pan and fry the onion until soft. Now sauté all the other spices and add the pineapple. Stir for a while, then add water. When it comes to the boil, add the fish, cover and cook on a low flame. If the pineapple is very sour, add a little sugar.
When the gravy thickens, add green chillies and chopped coriander leaves and take it off the heat. Serve hot with rice.
Source: Jagonews24. First published in Bengali on The Agro News.
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