हिलसा मछली की करी खाकर हो जाएगी तबीयत हरी | Hilsa/ ilish fish curry @ChefAshishKumar

Kya baat he 👍

अति उत्तम.. यह चलचित्र देखके अति आनंद हो रहा है.

Hilsa has got a definitive delicate flavour. By adding garlic, coriander, kashmiri laal mirch, you have just destroyed the dish

Plz do it the Bengali way. Excess frying of hilsa hardens the flesh and the good fat in the fish is lost.. Kalonji & green chillies & some hhaldi are enough

Namak nhi dala

delicious 🤪🤪🤪

Dhanyawaad machhli bnaneka jankaari k liye .... Aur shuddh Hindi k liye v Sir ji 🌹🙏🏼

सर आपकी शुद्ध हिंदी बहुत ही प्यारी है और आपकी जो रेसिपी आप बताते हो वह तो बहुत ही स्वादिष्ट बनती है

Sorry chef.. can't stand by you on this recipe.. being a bong I can vouch that Hilsa is best with minimum spices. It's own taste is so much overpowering. You might reconsider experiments with hilsa especially.

kal main bhi khaoga hilsa fish

In West Bengal, we prepare Hilsha with NO ONION, GARLIC, GINGER. Hilsha tastes the best without these. Simple mustard-curd gravy or cumin gravy with onion-seed tadka is preferred here.

Aapka jabaab nahi Sirji
Gajab lajabaab
Aap k video ko dekh kar raha nahi jata hai Sirji
Agar kahi aapka restaurant ho toh
Dhanya ho jaynge kha kar.

Kaha Jana hoga humsabko aap k is tasty aur muh me pani lane wali dish ko khane k liye.

Bhai baten behad zyada karte ho. behad slow bolte ho. us par bhi kaam karo.

आप की भाषा का तो जवाब नहीं 👌

Aise nhi banti hilsa.

क्या शुद्ध हिन्दी बोल रहे हो भाई मजा आ गया

All bongs bitching and complaining about the way Ilish is being cooked was expected in the comments section. 😝

Ashishji aap ka presentation lajawaab Maine aapki reccepies ki notebook banai hai. Thank you god bless you.

Pls 🙏 koi to btao Gujrati me hilsha fish ko kya bolte he

itne namra and bhadra Manusya maine ajj tak Nehi dekhha.Aap eise hi aur videos late rahe and amir bante rahe,Yehi kamna hai .Jai Hind.