Pineapple Hilsa Fish Curry

 Making pineapple hilsha fish curry is a bit tricky. You have to choose a fresh,ripe,and  sweet pineapple for this dish.  Sour pineapple  can spoil the dish. Another thing is that the combination of salt and sugar is very important. Constantly you have to check the curry to get its desired taste. If the pineapple is too sweet then you have to add little sugar. If its taste is neutral then you need to add more sugar.

For this recipe I am using a fresh,ripe and sweet pineapple.

Prep Time: 30 Minutes 
Cook time: 30 Minutes 

Ingredients: 

6 pieces of hilsa fish with their eggs separated (cleaned and washed)
2 cups chopped onion
Make a paste of 1 cup pineapple,few cilantro,basil or mint,1 green chili, 1 tbsp onion. Add water if necessary.
1 small shallot or scallion (optional)
1 tsp garlic paste/powder
1 tbsp ginger paste/powder
1 tsp turmeric powder

1 tsp cumin powder

1/2 cup  water
4 to 5 whole garlic  smashed 
1 pinch of cardamom powder
1/2 cup olive or any other oil
5-6 green chili ( cut into the middle )
Cilantro to garnish
1 & 1/2 tsp salt
1/4 tsp sugar
Preparations:

Step 1:

In a plate,marinate the hilsa fish with 1 tsp of salt and keep it aside for 15 to 20 minutes. You can also rub some ginger paste with chopped cilantro on both sides of the fishes.

Step 2:

In a hot pan , saute onion in oil for 10 minutes over low heat. 

Step 3: 

Next add all the spices,2 to 3 tbsp of water and 1/2 tsp salt. Cook it for 5 minutes on medium heat. 

Step 4: 

Now add the pineapple mixture.Cook it  for 5 to 9 minutes covering the lid over low heat. Don't burnt the spices. At one point you can see that the oil and the curry gets separated.At this point check salt and sugar. Add more salt and sugar if necessary. 

Step 5:

Now add the fishes. Add 1 cup of water. Cook it on both sides for (7+7) =14 minutes on a medium to low heat with covering the lid.  The oil and the spices will be separated in the end.

Be careful in turning over the fishes since there is a possibility that you may break the fishes. 14 minutes is not absolute. It could be more or less.

Step 5: 

Simmer for 5 minutes with green chili and cilantro.

Pineapple hilsa fish curry is ready to serve with pulao or white rice.

Enjoy and have fun.