Pumpkin and Hilsa Head Curry / Hilsa muro Diye Kumro Chechki

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Hilsa muro Diye Kumro Chechki
Course Main
Cuisine Bengali, Indian
Prep Time 15 mins
Cook Time 25 mins
Servings
people
Ingredients
Course Main
Cuisine Bengali, Indian
Prep Time 15 mins
Cook Time 25 mins
Servings
people
Ingredients
Instructions
  1. Marinate hilsa fish head with salt and 1/2 teaspoon turmeric.
  2. Heat mustard oil in a wok. When oil starts smoking fry hilsa fish head at medium flame. When golden brown on both sides transfer to a plate.
  3. In the remaining oil add cumin and green chilli. Saute for 7- 8 secs then add pumpkin cubes, salt and 1/2 tablespoon turmeric.
  4. Cook at medium flame with lid on. Stir occasionally.
  5. When pumpkin turns soft and mushy add the fried fish head.
  6. Cook further till water discharged from pumpkin evaporates. When the colour turns dark orange and curry reaches required consistency its done.
  7. Serve hot with steamed rice.
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