Ingredients
| Quantity | Measure: | Ingredient | Description: |
| 1 | Tablespoon | Chilly Powder, Red |
| 1 | Tablespoon | Ginger Paste |
| 1 | Kilogram | Hisa - Bengali Fish | cut into pieces |
| 1 | Teaspoon | Kuskus - poppy seeds |
| 200 | Grammes | Mutton - Mince |
| As Required | Salt | to taste |
| 1 | Pinch | Soda bi-carbonate |
| As Required | Sugar | to taste |
| As Required | Sweet Oil | To fry |
| 1 | Tablespoon | Tomato Puree |
| Method: |
| Wash the fish pieces thoroughly in water. Apply salt and keep it aside. Wash Cholar dal and mutton keema in warm water and boil them in water. When they are almost tender, paste them well and add poppy seeds, chili powder, chili paste, tomato paste, salt and sugar and mix well. Then add baking powder to this mixture. Apply this paste to the fish pieces and fry them in hot oil. Serve them hot |
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