Delicious Hilsha Fish Recipe

Hilsa fish move from the ocean to big rivers and estuaries to spawn during the monsoon season's dominant winds and copious amounts of rainfall. After spawning, these fish are caught by fishermen when they return to the sea. Information sources claim that the flavor of river fish is so distinct from that of sea-caught hilsa fish. Fish is caught by fishermen and delivered to the coastal port. After that, the fish are transported by ice to remote regions of the nation. Bangladesh is the country of origin with the biggest income from exporting hilsa fish to other countries.

The cooked hilsa with coconut batter is an amazing recipe. This delicious recipe is quite simple to prepare at home.

Materials
Hilsa fish, coconut batter, green chilies, cumin, turmeric, and black cumin powder.
How to produce
Once the fish has been well cleaned, massage it thoroughly with mustard oil, salt, turmeric, and cumin powder. Now fill the pan with three spoonfuls of mustard oil. When heated, mix in the chili paste, turmeric powder, and chili powder after briefly boiling some black cumin.
Use a small amount of water to dilute. Now fill it with four spoonfuls of coconut batter. Water as required.
Remove the fish carefully, then cover for three minutes with a small amount of cumin powder and salt to taste. Chop few green chiles before cooking is done. Vyas, prepared coconut battered steamed hilsa.