Lau Ilish, Bottle Gourd Hilsa Curry
This is a simple variation of Hilsa cooking. This is a popular recipe, most Bengalis love it. Ilish is such a flavourful fish, too many masalas are not needed. I believe this will make a tasty dish on the side if you are planning a traditional Bengali meal.
Serving Size: 4
Cooking Time: 40 mins
- 1 Lau
- 2 Hilsa Fish Head
- 1 tsp Cumin Seeds
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- Salt to taste
- 1 tsp Turmeric Powder
- Sugar to taste
- 2 Green Chilly
- 1 Bay Leaf
Cut the lau into small pieces. Boil it and drain the excess water.
Take the good pieces of fish head and clean it with water pat it dry Marinate with salt and turmeric powder. Heat oil in non stick kadai and shallow fry it. Keep aside .
Put rest of the oil in the kadai and put bay leaves, green chilly and jeera to crackle in oil
Then add the boiled lau.Stir well. Pour the masalas. After the oil comes out from the masala add fish head pieces ( Dont crush the fish head into too many pieces. Just crush into 4 pieces. Otherwise,you need to be careful while eating.) into it for boiling and let it simmer for few minutes. If necessary add water.
Serve it with Rice.
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