Hilsa and khichuri, two traditional foods, are at the top of the list of Bengali favorites. Especially on rainy days or winter morning, it is almost synonymous with eating khichuri for Bengalis. These two foods are quite familiar to us throughout the rainy season.
Hilsa khichuri is cooked in most of the houses on rainy days. However, if you do not know the method of cooking hilsa khichuri properly, then the khichuri may not be delicious. So, it is important to know the recipe first. Let’s have a look at the recipe for cooking hilsa khichuri:
2 cup Basmati rice
6 pieces of hilsa fish
About a cup of moong dal
About a cup of masoor dal
3 teaspoons ginger-garlic paste
8 teaspoons of mustard oil
3 teaspoons turmeric powder
Raw pepper and salt as per taste
Wash rice and dal in a pot and drain the water. Fry the fish with a little turmeric and salt. Now add cardamom, cloves and cinnamon in the same oil. Then add ginger-garlic paste and stir in rice, dal and turmeric powder. When the rice and pulses are fried, add enough water. Add salt as per taste when it starts to boil. Add hilsa fish in it and cover it with green chilies for a while. Cover and cook till done and serve.
Benefits of Hilsa
Hilsa is not only delicious but also beneficial for our health as it has a lot of calories. It also contains calcium, potassium, iron, phosphorus, sodium and zinc. Besides, it contains plenty of omega-three fatty acids. These omega-three fatty acids are beneficial for our brain and eyes. The oil in this fish strengthens the nervous system which increased blood circulation. Hilsa fish is a good source of vitamin D. It keeps the skin and hair well. Regular consumption of hilsa fish relieves various ailments of the body. It helps to ease depression and enhance memory.