Ingredients :
- Hilsa Fish (Ilish Mach) ~ 1
no. big
- Curd (doi)
~ 1 cup
- Turmeric
powder (Halud Guro) ~ ¼ teaspoon
- Mustard (Sorshe) ~ 3 teaspoons ground to a fine paste
- Green Chillies (Kacha Lanka) ~ 12 nos. ground to a fine paste
- Mustard Oil (Sorshe Tel) ~ 3 teaspoons
- Salt ~ to taste
Method Of Preparation :
- Wash
and cut the Hilsa fish into small pieces.
- Take
a pressure cooker and place the Hilsa fish pieces in it along with the mustard
paste, chillie paste, curd, mustard oil, turmeric and some water.
- Place
the cooker on maximum heat.
- When
the full cooking pressure is reached, reduce the flame and cook for 3 to 4
minutes.
- Switch
off the flame.
- Open the cooker lid immediately after releasing
the steam pressure.
- Your
DOI SORSHE ILISH is ready to be served.
- This
recipe goes best with hot rice.
Ingredients
:
- Ruhi
Fish (Rui Mach) ~ 500 gms
- Curd
(doi) ~ 1 cup
- Cloves
(Lobongo) ~ 4
cloves smashed
- Cinnamon
(Darchini) ~ 5 pcs
smashed
- Cardamom
(Elaichi) ~ 2 nos
smashed
- Red
chillie powder (Guro Lanka) ~ 1 ½
teaspoons
- Turmeric
powder (Halud Guro) ~ ½ teaspoon
- Sugar ~ ½ teaspoon
- Green
Chillies (Kacha Lanka) ~ 7 nos.
ground to a fine paste
- Mustard
Oil (Sorshe Tel) ~ 2
teaspoons
- Salt ~ to
taste
Method
Of Preparation :
- Wash and cut the Ruhi fish into small
pieces.
- Heat oil in a pressure cooker and add
the smashed cloves, cinnamon and cardamom and fry till smoking.
- Add the Ruhi fish pieces, curd, red
chillie powder, turmeric powder, green chillie paste, salt, sugar and some
water.
- Place the cooker on maximum heat.
- When the full cooking pressure is
reached, reduce the flame and cook for 3 to 4 minutes.
- Switch off the flame.
- Open the cooker lid immediately after releasing the steam pressuire.
- Your DOI RUI MACH is ready to be
served.
- This recipe goes best with hot rice.
