Smoked Hilsa
Recipe by rabz of Dhaka, BD
Hilsa Fish is a very bony fish and has a strong taste to it but tis is a method that will melt the bones like sardine and make u enjoy it to it's fullest. U can try tis with any bony fish.
Ingredients
non vegetarian
6 servings
- 1 whole cleaned Hilsa( or 8-10 pieces cut into 2")
- 1 cup yoghurt
- 1 1/2 tsp cinnamon & cardamom powder
- 1 1/2 tsp salt or adjust to your taste.
- 1/4 tsp red chilli powder (to give it a colour)
- 1/4 cup vinegar
- 1 fried onion (crushed)
- 1 tsp ginger & garlic paste.
- 2 tbsp tomato paste
- 1 cup hot water.
- A little coal
Directions
- Marinade the Hilsa inside out over night in the above ingredients.
- If u are making a whole Hilsa then take a large kadhai and put the hilsa with it's marination and pour the water over it and cook over low heat (like dum) for 2 1/2 hours.
- If u are making it with pieces then put it in the pressure cooker and then pour the water over it. Cook up to 4-5 whistles and remove from heat.
- When the Hisla has cooled down a little put the lit coal & drizzle it with a tbsp of oil and cover it with a tight lid for 20 min.
- Allow the smoke to infuse in the Hilsa fish, then arrange it over a large dish and pour the left masala over it ,decorate and serve.