IT IS A LIP-SMACKING SAUCER. I AM GOING TO PRESENTED A CUSTOMARY BENGALI PLATE CALLED COCONUT ILISH.
1. 500 gm illish
2. 1 tsp turmeric powder
4. Poppy seeds
5. Salt to taste
6. Mustard Oil
8. 3-5 Green Chilly
Preserve fish by salt and turmeric powder.
Remove the coconut, poppy seeds, turmeric powder, salt and mustard oil into the bud vase of a disinfected blonde beater.
Abandon to sputter in oil and afterward adjoin the fish and greater than paste together with water. Stew for 5-7 minutes. Jumble in 1 teaspoon crude mustard oil, salt. Abandon the green chilies and revolve losing the temperature.Serve to ready illish
Assembly it hot amid rice and green chilies.