Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, dahi hilsa fish steamed. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Steamed Hilsha or Bhapa Ilish is the most common Hilsha recipe and is cooked in almost all Bengali households. This preparation tastes best with fresh Hilsa. For the Bengalis, Monsoon is the season for Ilish Mach or Hilsa fish. Cook Eat Love is here with a Hilsa recipe.
Dahi Hilsa fish steamed is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Dahi Hilsa fish steamed is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook dahi hilsa fish steamed using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Dahi Hilsa fish steamed:
- Make ready 2 Hilsa fish pieces cut into round shaped
- Take 1 tbsp Curd
- Prepare 1 tsp Sesame seeds
- Prepare 1 1/2 tsp poppy seeds
- Take 3-4 Green Chillies
- Take 3-4 red chillies
- Prepare 100 ml Mustard oil
- Get to taste Salt
Cover and put a weight over the cover. Place the dish in a pan of boiling water and steam for. If Ilish (Hilsa fish) is the king of fishes then Chingri (Prawn) is the queen. the virtual catfight over the supreme taste of both the variety requires no further "Bhapa Ilish" means Steamed Hilsa where "Bhapa" depicts for Steaming. Traditionally Bong ladies used to steam their Hilsa in a "Stainless.
Steps to make Dahi Hilsa fish steamed:
- Heat steamer pan with water
- Make a paste of seasame seed, poppy seed, green chillies, curd & salt in a mixi.
- Take the paste as above in a bowl, add fish pieces & mustard oil & mix it properly.
- Transfer the entire thing into another container with cover & place inside the steamer. Put the red splited chillies on the top of the mass.
- Put the steamer on for. After 20 mins put the flame off & keep for 10 mins as standing time.
- Dish is now ready to serve.
If Ilish (Hilsa fish) is the king of fishes then Chingri (Prawn) is the queen. the virtual catfight over the supreme taste of both the variety requires no further "Bhapa Ilish" means Steamed Hilsa where "Bhapa" depicts for Steaming. Traditionally Bong ladies used to steam their Hilsa in a "Stainless. The hilsa fish gets cooked fast so the cooking time is not that much. If you are using a pressure cooker, it gets done even faster. When you are serving Ilish you do not need too many items in the menu, since Ilish is the star of the day.
So that is going to wrap it up for this exceptional food dahi hilsa fish steamed recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
