How to Cook Lemon Hilsa
Ingredients: 4 pieces of hilsa, onion 2 teaspoons, turmeric powder, half a teaspoon, kaligilabu 1-2, chapati 6-7, lemon leaves 4-5 (wishes), salt to taste, one-third of a cup of oil.
Procedure: Keep lemon juice and salt and keep the pieces of fish for half an hour. Heat the oil in the pan, add onion and yellow powder. Leave the pieces of hilsha meraped in it.
After 2-4 minutes, give the hot water with hot water. Serve chili even with the thorns. Taste the taste when boiled. If necessary, keep lemon juice and hand leftover leaves for 2-4 minutes.
Lemon should be removed from the stove shortly after the stove. Otherwise the curry may become bitter.
Procedure: Keep lemon juice and salt and keep the pieces of fish for half an hour. Heat the oil in the pan, add onion and yellow powder. Leave the pieces of hilsha meraped in it.
After 2-4 minutes, give the hot water with hot water. Serve chili even with the thorns. Taste the taste when boiled. If necessary, keep lemon juice and hand leftover leaves for 2-4 minutes.
Lemon should be removed from the stove shortly after the stove. Otherwise the curry may become bitter.
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