Wednesday | 15 January 2025 | Reg No- 06
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Wednesday | 15 January 2025 | Epaper

Hilsha Fish Head Curry

Culinary Expart

Published : Saturday, 13 July, 2024 at 12:00 AM  Count : 929
Farzana Baten
Ingredients :
v    Potato - 1 large, cut into 8 square pieces
v    Tomato- 2 pieces each cut into 4 square piece 
v    Eggplant -  1/2, cut into big square pieces
v    Hilsa Fish head- 2, 
v    roughly chopped
v    Green Chilli -  5 to 6, slitted
v    Mustard Paste - make a smooth paste with 1 tablespoon white mustard seed, 1/2 tablespoon poppy seed, 2 green chilli and pinch of salt in a blender

v    Salt - as per taste
v    Mustard oil - 6 to 8 tbsp
v    Turmeric powder - 1 tsp
v    Red chilli powder - 1 tsp

Method: 
1. Heat oil in a wok. When the oil heats up, add potatoes. Stir fry them until they turn golden.

2. Add eggplant and tomatoes. Mix everything.

3. Next add salt and spices - turmeric powder, red chilli powder. Mix everything with the veggies.

4. When the tomatoes turn soft and the spices start releasing oil, add 2 cups of warm water.

5. Cover the wok in a lid. Lower the flame to medium and let the vegetables cook.

6. When the vegetables are almost done, add hilsa fish head and green chillies (keep aside few for garnishing) Cover and let it cook. 

7. When everything is completely done, lower the flame to minimum. Add mustard paste. Mix everything for a minute.

8. Once mustard paste is mixed into the gravy, and the gravy becomes thick but slightly runny, turn the flame off.

9. Garnish with green chillies on top and give the dish some standing time.



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