How to Prepare Ultimate Hilsa Fish Curry - South Indian Fusion Style
Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Award-winning Hilsa Fish Curry - South Indian Fusion Style. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Hilsa Fish Curry - South Indian Fusion Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hilsa Fish Curry - South Indian Fusion Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few components. You can have Hilsa Fish Curry - South Indian Fusion Style using 16 ingredients and 8 steps. Here is how you cook it.
#meetthemeat - This recipe is so unique that you need to try atleast once to believe it. Hilsa - The most favourite fish among the Bengalis is usually prepared using mustard paste in a traditional manner. But how about giving it a new makeover and preparing it in a South Indian fusion style? It was something different from the usual way of cooking and a total surprise package. This delicacy goes well with only plain steamed rice. #goldenapron
Ingredients and spices that need to be Take to make Hilsa Fish Curry - South Indian Fusion Style:
- 4-5 pieces Hilsa Fish
- 2-3 tbsp oil
- 2-3 dry red chilies
- 1 tsp mustard seeds
- 1/4 tsp asafoetida
- 1 onion, chopped
- 1 inch ginger, chopped
- 2-3 garlic cloves, chopped
- 1-2 sprig curry leaves
- to taste salt
- 1/2 tsp. turmeric powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 2 green chilies, slit
- 2-3 tbsp fresh grated coconut
- 2-3 tbsp coriander leaves, chopped
Steps to make Hilsa Fish Curry - South Indian Fusion Style
- Marinate the fish with a pinch of salt and turmeric powder for 10 minutes.
- Heat oil in a pan and temper with dry red chilies and mustard seeds.
- After it stops spluttering, add the onion, ginger, garlic, asafoetida and curry leaves. Saute till light brown.
- Add all the sry spices and give it a stir.
- Add the marinated fish and green chilies. Cover and cook on a low flame for 4-5 minutes. Turn the fish halfway through.
- Add the fresh coconut and cook, covered for another 2 minutes.
- When done, switch off the flame and garnish with coriander leaves.
- Serve with plain steamed rice.
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