Ingredients non vegetarian 2 servings

• 4 pieces Hilsha fish
• 2 cups coconut or double tonned milk
• 2 Tori or Jhinga (Bengali) or Zucchini
• 1/2 tsp Turmeric Powder
• Salt to taste
• 4 Green Chili
• 1/2 tsp Black Cumin
• Coriander leaves, finely chopped
• Mustard oil to cook

Directions

1. Wash hilsha fish properly. sprinkle turmeric powder and salt  in them and mix properly.
2. Cut vegetable (tori or jhinga or zuchhini) into thin long strips. wash and keep aside.
3. slit green chili and keep ready.
4. heat mustard oil in a pan and fry hilsa pieses lightly (both the sides) in medium fire. remove from fire and keep aside.
5. Add little more oil in the pan and heat. Put the fire slow. Add black cumin and slit green chili. saute and add thinly stripped cut vegetable. saute and add turmeric powder (pinch of) and salt. cook in slow fire covering by the lid. little water can be added. cook till the vegetable turn tender. add milk and fried fish in it. let it cook. stir occasionally. remove when consistency thickens. garnish with slit green chili and chopped coriander.
6. Serve hot with smoked plain rice.

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