Obligations are found to be people who do not like to eat hilsa. Everyone loves to fry the hilsa fish. Hot rice or khichuri and if it is fried with hilsa then there is no talk. The water will come in live. On holiday, guests can prepare homemade hilsa fries for family or loved ones.
Let's know the rules of frying the fish with light onions.
Materials
Hilsa fish, ginger paste, garlic paste, yellow powder, pepper powder, coriander powder, oil, chilli, salt
Method
Chop the fish and chop the hilsa fish. Ginger-garlic paste, turmeric-pepper-coriander powder, salt. Hilsa is good for garnishing ginger-garlic paste, turmeric-chilli-coriander powder, salt and keep it in normal for 15 minutes. If you put 15 minutes in the refrigerator, the spices will be softened on the face of the fish and it will be able to fry. Do not fry the amount of oil in the frying pan, or too little oil.
If the oil is light, leave the fish. Do not leave more hot oil if the fish will burn. Fry with a lid for one or two minutes with a lid of fish. Then the oil will not spill and the inside of the fish will be boiled. Put the fish in the flattened and flattened well with plates. Fry the onions on the frying pan.
Fry onion with a little ginger garlic and turmeric and lighten onion. Give chili pepper. Once the onion is fried, add fried fish onions and onion and fish mix with fry papaya lightly stirring. Keep in mind that fish can not be broken.
Finally decorate the decoration plate with cucumber, coriander leaves, tomatoes, carrots and chillies. Then serve the fried hilsha.
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