Made of salted hilsa
Ingredients: 1 fresh hilsa (1 kg), 1 cup salt, 1 teaspoon turmeric, 1 clay massage.
Method: First you have to clean the hilsa fish well. The fulco inside the head and the intestines of the stomach should be discarded well. Even the eggs inside the fish have to be removed. When there is smoke, drain the water by squeezing it with kitchen tissue. Then with a sharp knife, cut it perpendicular to the back. Leave the tail and head intact. It looks like a sailing boat. Then the mixture of salt and turmeric should be pressed well on the cut part of the back, inside the head, inside the abdomen, up and down. Nowhere to be left empty. Wash and clean the soil massage. When the soil is dry, add a little more salt to the floor. Now leave the salted fish beforehand. Then put polythene on top. When closing the mouth with a lid on it, tie the face of the massager tightly with a rope. Keep it closed for 20-25 days so that no air enters. If there is no soil massage, the mouth can be kept closed in a good-quality plastic bowl. Care should be taken so that air does not enter anyway.
Paturi bara of salted hilsa
Ingredients: Half a kg of salted hilsa without tail and head, half a cup of mustard oil, 10-12 pieces of laupata, 1 cup of crushed onion, 1 part of 3 cups of crushed garlic, 7-8 pieces of dried chilli, 2 tablespoons of crushed green chillies, cumin seeds 2 teaspoons of powder, 1 part of 3 parts of 1 cup of coriander leaves and the amount of salt.
Method: First clean the hilsa fish and wash it with plenty of water. Dried chillies should be soaked in water. Boil the salted hilsa pieces with a little water for about two minutes. Then water should be poured. Pick up the thorns. On the other hand, soak the chilli in water and paste it with half the garlic. Now heat half the mustard oil in a frying pan. Leave the garlic and half the onion and fry. Then fry the minced fish well. At this stage, add chilli paste and turmeric powder one by one. If necessary, give a little water. Take a look at the time of giving salt. Since salt is already given, if you add extra salt, taste it. Add the remaining onion, crushed chili powder, and cumin powder, and stir a little more once the raw smell of chilli and fish is gone. On the other hand, wash the laupata well, add a little salt and leave it for 10 minutes. When the leaves become a little soft, you have to squeeze the water by hand. Now put one leaf in a tray and wrap it with a spoonful of minced hilsa. When all is done in this way, but the frying pan in the oven again. Heat the remaining oil. Khiligu of the leaves
Dip one foot into a warm oil, pausing between layers to allow them to dry. Then serve with hot rice.
Ingredients of the mixture: 2 tablespoons of flour, 2 tablespoons of rice powder, 2 tablespoons of gram flour, half a teaspoon of chilli, amount of turmeric powder. Mix all the ingredients with salt and water to make a mixture.