In this recipe learn how to combine two ingredients that Bengalis absolutely love - poppy seeds and mustard oil along with Hilsa (Ilish),a popular fish in West Bengal. In this video Kalyan takes us through a delicious recipe for it!<br /><br />Ingredients:<br />4-5 pieces of Hilsa fish<br />1 tsp of turmeric powder (haldi)<br />1/2 tsp of red chilli powder<br />4 tbsp of mustard oil or vegetable oil<br />1 tsp of salt<br /><br />Spice mix for the Doi Posto gravy:<br />3 tbsp of khus khus<br />1 tbsp of black mustard seeds (rai)<br />1 tsp of turmeric powder (haldi)<br />1/2 cup of curd (dahi)<br />salt to taste<br />2 green chillies<br /><br />01:13- Ingredients for the Hilsa Mustard Curry<br />02:15- TIP how to fry fish the Bengali way<br />03:50- TIP how to know when your fish is cooked<br />05:30- TIP how to prevent the marination from curdling<br /><br />Got a taste for Bengali cuisine? Visit Kalyan's Bengali Kitchen at:<br />http://www.youtube.com/watch?v=aDDDjgc75oU&list=PLDn0RqHU2n_4Vg-XBHjHv-2T_2ur7i_Fl&index=1&feature=plpp_video<br /><br />Kalyan also blogs on food at www.finelychopped.net and is on twitter at @finelychopped<br /><br />Discover more easy recipes at <br />http://www.youtube.com/indiafoodnetwork<br /><br />Follow us on Facebook: <br />https://www.facebook.com/Indiafoodnetwork?ref=ts&fref=ts<br /><br />Follow us on Twitter:<br />@infoodnetwork
