Recipe: At Home Ash-Guard with Coconut and Hilsha Stir Fry (My fusion Recipe)♥

Recipe: At Home Ash-Guard with Coconut and Hilsha Stir Fry (My fusion Recipe)♥ Delicious, fresh and tasty.

Ash-Guard with Coconut and Hilsha Stir Fry (My fusion Recipe)♥. Ash-Guard with Coconut and Hilsha Stir Fry (My fusion Recipe)♥ Ash gourd also known as winter melon or white pumpkin is a very large fruit and is eaten as a vegetable when it matures. It has a white flesh and a sweet taste however when it matures it forms a waxy surface this is the reason why it is also called wax gourd. Great recipe for Pumpkin 🐔 Chicken Curry with Coconut (My Fusion recipe) 💛.

Fry in medium flame, this way fish will be soft.

Add turmeric powder and stir for a minute until water evaporates.

Then add freshly grated coconut and mix well.

You can have Ash-Guard with Coconut and Hilsha Stir Fry (My fusion Recipe)♥ using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Ash-Guard with Coconut and Hilsha Stir Fry (My fusion Recipe)♥

1. Prepare of large pieces of Ash-Guard.

2. It’s of chopped onions.

3. Prepare of boiled Hilsha fish without fish bone.

4. It’s of grated coconut.

5. You need of bay leafs.

6. You need of termeric powder.

7. You need of red chilli powder.

8. It’s of coriender powder.

9. Prepare of ginger-garlic paste.

10. It’s of Coconut milk as required.

11. It’s of Salt as required.

12. It’s of green chillies.

13. Prepare of brown sugar.

14. It’s of oil.

An authentic Bengali dish cooked with fried head of Hilsa fish.

As I always say, hilsa is not just a fish for Bengalis.

From age old classic like Bhapa Ilish , Sorshe Ilish , Ilish Beguner Jhol to today's fusion recipes- Ilish Biryani, Ilish Do Pyaza, Ilish has wowed his lovers with many different types of recipes.

Indian(North and South Indian and Bengali), Mughlai, Chinese and Fusion Recipes including Vegetarian & Non-Vegetarian recipes in detailed steps.

Ash-Guard with Coconut and Hilsha Stir Fry (My fusion Recipe)♥ instructions

1. For this recipe, we have to make a gravy at first. Boil 3-4 pieces of Hilsha fish and separate fish bone from it. And mash them. Keep it aside. Grate the coconut..

2. Take a pan put some oil and heat it on stove. Put the bay leafs into it. Put chopped onions and green chillies and fry untill onions become lite brown..

3. Now put ginger garlic paste and salt as required and fry. After 2 minutes, put termeric powder, red chilli powder and coriender powder with coconut milk. Stir fry untill spice become separated from the water..

4. In the meantime, take chopped ash guard into a bowl, put one pinch of termeric powder and salt and mix them. Take another frypan. Put some oil and heat it on stove. Put the marinated Ash-Guard and fry untill its 80% cooked..

5. Now put the fried Ash-Guard with grated coconut and Hilsha fish paste into the gravy and mix them. Stir fry untill all are 100% cooked..

6. Stop the flame immediately. Ash-Guard with Coconut and Hilsha curry is ready. Serve it hot with steamed rice. Enjoy 😊..

Vegetables like ash guard, bottle guard are not used as they shed water while cooking and would hinder the consistency of the dish.

I went to the big kaaikari chandhai - vegetable market in Tamil. which we had explored couple of days ago and got lost while searching a way to come out.

Loved when my mom used to cook in India.

Have been looking for Vetki recipe for a long time.

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