Recipe: Appetizing Stuffed and roasted Hilsa

Recipe: Appetizing Stuffed and roasted Hilsa Delicious, fresh and tasty.

Stuffed and roasted Hilsa. Hilisha or hilsa or ilish is a very popular fish of Bengal. Its called King of fish because of it's taste. In Bengal and Odisha, ilish can be smoked, fried, steamed or baked in young plantain leaves, prepared with mustard seed paste, curd, eggplant, different condiments like jira.

Rub inside and outside with salt, pepper and chili powder.

Combine remaining ingredients and pour over the chicken.

For Filling: Melt butter, add garlic, fry till fragrant.

You can have Stuffed and roasted Hilsa using 18 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Stuffed and roasted Hilsa

1. Prepare 1 of whole Hilsa fish (approx 250 gram).

2. Prepare of For stuffing :-.

3. Prepare 1medium sized of chopped onion.

4. It’s 1 tsp of garlic paste.

5. It’s 1 tsp of green chilli paste.

6. Prepare 1 tbsp of cashew-poppy seeds paste.

7. You need to taste of Salt.

8. You need 1 tbsp of mustard oil.

9. You need of For fry :-.

10. Prepare 1 tsp of lemon juice.

11. You need 1 tsp of cumin powder.

12. You need 1 tbsp of kashmiri red mirchi powder.

13. It’s 1 tsp of Indian black salt.

14. It’s 1 tbsp of sattu.

15. Prepare 2 tbsp of fried onions.

16. You need to taste of Salt.

17. It’s 2 tbsp of mustard oil.

18. It’s 1 tsp of ghee.

Add onion and green chilies and saute lightly. "The whole palla [hilsa] is stuffed with a mix of onion, ginger-garlic, chilies and fresh coriander muddled into a paste," said blogger Alka Keswani, who runs the food blog Sindhi Rasoi.

Add roasted cashewnut paste and fried onion paste, stir.

Chop the roasted cashewnuts, for garnishing.

Sindh's part-desert landscape gave rise to recipes such as wadi (sand)-di-macchhi with the fish being stuffed with green masala and chillies, wrapped in a roti and roasted in the hot sand, and aanee-ji-bhaji or fish roe curry.

Stuffed and roasted Hilsa step by step

1. Heat oil in a pan..

2. Add onion and saute for 10 seconds..

3. Add all the ingredients for stuffing and fry it..

4. Turn the gas off and keep the mixture aside..

5. Wash the fish and make a slit..

6. Stuff the mixture inside the fish..

7. Combine all the ingredients (for frying) in a bowl..

8. Marinate the fish for about 15 minutes..

9. Brush both sides of the fish with oil and salt..

10. Preheat the oven to 180 degree celcius..

11. Place the fish on a metal rack..

12. Roast it for 15 to 20 minutes or until it becomes golden brown..

13. Serve hot with salad..

Then, of course, there are the famous kok palla, methi palla and seyal machhi recipes.

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