As moonsoon arrived we all are awaiting for that one dish, for that one thing and that is HILSA (the King of all fish). The Hilsa lovers must have tried – Hilsa fry, hilsa (illish jhal), illish paturi, illish bhapa etc. But I bet you never tried the recipe that I am sharing with YOU now. So your Chef Ronit is back with another twist to the food infusing different countries to a single plate so, once again he is here giving a twist to your own HILSA with a nababi (royal) touch.
Add water and let it get cooked on slow heat. Then add the fried hilsa, and stir it slowly let the masala get soaked into the fish; add a little water and make your own desired consistency for the gravy. Finally, in a separate bowl add coconut powder mix with little water then add to the fish and mix nicely. Add little cream and turn off the flame. Garnish with cream and serve hot with Indian breads or pulao or rice, whichever suits your taste buds.