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POPPY HILSA

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crossorigin="anonymous"> padding: 0px;">  DELICIOUS BENGALI DISHES  INGREDIENTS: HILSA FISH 1 PIECE YOGURT 1/2 CUP DRIED CHILLI 3 PIECES CHILLI POWDER 1 TABLESPOON GARLIC PASTE 1/2 SALT AS NEEDED POPPY BATA 2 TABLESPOON CHOPPED ONION 1 CUP TURMERIC POWDER 1/2 TABLESPOON GINGER BATA 1/2 TABLESPOON OIL 1/2 CUP SUGER 1 TABLESPOON METHODS:  WASH THE FISH & CUT IT INTO PIECES. HEAT OIL IN A PAN, ADD  CHILLI & REMOVE FRIED CHILLI FROM THE PAN. NOW  FRY ONION IN HOT OIL, ADD TURMERIC, CHILLI,GINGER,GARLIC & A LITTLE WATER. MIX YOGURT & POPPY SEEDS BATA IN THE  FRIED SPICES. NOW COVER WITH FISH ON LOW HEAT. AFTER A WHILE ,ADD FRIED CHILLI TO THE FISH & COVER THE FISH & COOK IT. WHEN THE OIL RISES FROM THE FISH, TAKE THE FISH  DOWN. YOUR DISH IS READY TO EAT. KjnxXSWRu0A/YQJmL5l1wkI/AAAAAAAAAHw/LNFDPi0JAKYLTjMzhkDU5gYNa3EHIXlKwCLcBGAsYHQ/s1456/IMG_20210729_135321.jpg" imageanchor="1" style="clear: right; float: right; m...
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HILSA STEW

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BENGALI DISHES HILSA STEW MATERIALS: HILSA FISH- 4 PIECES; RAW PEPPER RIP-4; PATAL- 2; SOFT SAJANE DATA-4; MUUTARD POWDER-1 SPOON; FENUGREEK-1/2 SPOON; SALT- TO TASTE; WATER-2 CUP;PATATO-2; EGGPLANT-1; SHRIMP-2; YELLOW AND GINGER BATA-1/2 SPOON. DRY PEPPER-2;MUSTARD OIL-2 TABLE SPOON; BASON-1 TABLE SPOON. METHOD: ALL VEGETABLES AT LENGTH IN PIECES PLEASE.  FENUGREEK; MUSTARD IN POWDER; DRY PEPPER FORK WITH ALL VEGETABLES PUT IN THE PAN. MOVING YELLOW; GINGER BATA; SALT AND WATER MIXTURE WITH THE VEGETABLE COVER THE PAN WITH THE LID AND BOIL IT. BEFORE YOU HAVE TO FRY THE FISH LIGHTLY.YOU HAVE TO TAKE BOIL VEGETABLE WITH THE BASON AND FRY IT. YOU HAVE TO GIVE FRIED FISH WITH IT 2/3 TIMES. RECIPE IS READY TO EAT. WE CAN MAKE IT IN YOUR RESTAU RENT. .      V    
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