If you ask Bangladeshis about their favorite fish, Hilsha would be at the top of the list. It is a very flavorful fish that tastes good no matter how you cook it: with vegetables or without, steamed or fried. It's our national fish too, which means it's a festive food as well.
Recently, I cooked Hilsha fish with Taro. It's a very bony fish so frying it before cooking can help reduce the sharpness of the bones and enhance the flavor as well. But it's up to you, how you like the texture and flavor.
The cooking process is simple. You can add other vegetables like Brinjal goes very well with this fish. I added the step-by-step process in the video so you can follow it easily.
The trick is, to add fewer spices to enhance the taste of the Hilsha. You don't have to put ginger, garlic, or any other hot spices. Just a few onion slices will boost the taste.
I hope you enjoyed the recipe and will try it.
▶️ 3Speak