Hilsa Fish: The Hilsa fish (Tenualosa ilisha) is a species of fish related to the herring, in the family Clupeidae. It is a very popular and sought-after food fish in the Indian subcontinent and is the national fish of Bangladesh.
1. The fish is relatively widespread in the Indian Ocean, where it is common and abundant in some areas 2. The Hilsa fish has a fusiform body, which is deep and laterally compressed. It has no dorsal spines but has 18-21 dorsal soft rays and anal soft rays. The belly has 30-33 scutes. The body of these fish is generally covered with big-sized scales. Their body is generally of bright silver colour, with slightly green backside.
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There are many ways to prepare Hilsa fish, including curries, fries, and kormas. Here are some recipes that you might find interesting:
- Hilsa Curry: This recipe involves marinating Hilsa fish with turmeric and salt and then shallow frying it on low flame. The fried fish pieces are then added to a pan of cumin seeds, green chillies, boiled water, salt, and turmeric powder. The mixture is brought to a boil and cooked for a few minutes.
- Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry: This recipe involves grinding poppy seeds and mustard seeds into a paste and using it to make a gravy with yoghurt, turmeric, red chilli powder, and green chillies. The plain salt-marinated Hilsa fish pieces are then added to the gravy and cooked until tender.
- Ilish Macher Korma Recipe: This recipe involves cooking Hilsa fish fillets in a gravy of onion, garlic, ginger, cashew paste, and garam masala. The dish has a royal flavour and taste and is perfect for special occasions.
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I hope this information helps!
