An extraordinary hilsa curry. Very healthy and tastes heavenly
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Chop the arum spinach stems, also peel off the outer skin and wash them thoroughly.
Boil them in water and add 1-2tbsp salt so that the stem softens, cover it, and let it cook. Stir it occasionally and wait for the stem to cooks.
Now take it out in a sieve and let the water pass. Later take it in a bowl and mash it with the help of a cup or glass.
Cut the hilsa fish with the help of a boti, scrub off the shells and wash it thoroughly.
Chop onion into pieces. First of all, take a kadai, heat 5-6tbsp cooking oil and fry the onions.
Once the onion is translucent, add the 2-3tbsp green chili paste, cumin paste, garlic paste, and saute them well.
Add salt according to taste, red chili powder 1tbsp, 1 ¼ tsp turmeric powder. Now mix it well. Add ½ cup water to the masala and give it the right mix. Let the water dry a bit.
Now its time to add the hilsa pieces. Turn them into another side occasionally and mix them well with the masala. Wait for it to cook well.
Now take out the hilsa pieces in a bowl keeping the masala in the kadai. Now add the semi-mashed arum spinach into the curry and mix them thoroughly.
Again add the hilsa pieces back to the curry and give it the right mix. Keep stirring it now and then.
Let the stem leave the moisture and now cover it, let it cook for more 3-5 mins in low flame.
Serve it with steamed rice and your healthy hilsa arum spinach curry is ready. Enjoy it.