Simple Way to Make Favorite Hilsha Fish in Mustard Curry/ Sorse illish

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Hilsha Fish in Mustard Curry/ Sorse illish

Before you jump to Hilsha Fish in Mustard Curry/ Sorse illish recipe, you may want to read this short interesting healthy tips about Tracking Your Foods: The Right Way to Do It.

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Record your mood while you eat. This helps to demonstrate whether or not you use food as a reaction to emotional issues. It will even identify the foods you decide on when you are in certain moods. Many individuals will reach for junk foods if we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you pay attention to how you eat in the course of your different moods and psychological states, you will be able to keep similar but healthier choices around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got insight from reading it, now lets go back to hilsha fish in mustard curry/ sorse illish recipe. You can cook hilsha fish in mustard curry/ sorse illish using 11 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Hilsha Fish in Mustard Curry/ Sorse illish:

  1. You need 3 pieces of hilsha fish.
  2. Prepare 1 tbsp of tomato puree.
  3. Get 4 of sliced green chillies.
  4. Take to taste of Salt.
  5. Provide 1 tsp of turmeric powder.
  6. You need 2 tbsp of yellow mustard seeds.
  7. Use 1 tsp of poppy seeds.
  8. Provide 3 of whole green chillies for garnishing.
  9. Take 1/4 tsp of nigella seeds/Kalonji.
  10. Provide 1/4 tsp of sugar.
  11. You need 5 tbsp of mustard oil.

Steps to make Hilsha Fish in Mustard Curry/ Sorse illish:

  1. Take mustard seeds, poppy seeds, whole green chillies and together make a smooth paste..
  2. Add 1/2 tsp salt and 1/2 tsp turmeric powder to the washed fish pieces and mix well..
  3. Heat 4 tbsp oil in a kadhai/ pan..
  4. Fry lightly on both sides of the fish pieces to remove the raw smell and remove..
  5. In the remaining oil add nigella seeds/ kalonji and sugar for tempering and then add tomato puree..
  6. Stir for 2 minutes and add the paste of mustard seeds, poppy seeds, sliced green chillies and stir for another 2 minutes..
  7. Add water, salt as per taste, 1/2 tsp turmeric powder and when it begins to boil, add fried fish pieces..
  8. Cover and cook until the curry is thickened, stir occasionally..
  9. When the curry is thickened and oil is floating on the top of the curry, add 1 tbsp mustard oil over it and turn off the gas..
  10. Serve with hot steamed rice..

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