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For the Shrimp Kofta: 500 grams shrimp (peeled, deveined, and washed; blend or grind into a fine paste) 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon roasted cumin powder 1/2 teaspoon coriander powder Salt to taste For the Curry: 1/2 cup finely chopped onions 1 tablespoon onion paste 1/2 teaspoon garlic paste 1 bay leaf 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 2 small cinnamon sticks 2 cups coconut milk Oil for frying Method: Prepare the Shrimp Kofta: Mix the shrimp paste with turmeric powder, red chili powder, roasted cumin powder, coriander powder, and salt. Mix well with your hands. Fry the Kofta: Take small portions of the shrimp mixture and shape them into balls. Heat oil in a pan for deep frying. Fry the shrimp balls in batches until they are lightly golden. Remove and set aside. Prepare the Curry: In the same oil, remove some excess oil if necessary, leaving enough to cook the curry. Add the chopped onions and sauté until lightly golden. Add the onion paste and cook for a minute. Add the garlic paste, bay leaf, turmeric powder, red chili powder, coriander powder, cumin powder, and cinnamon sticks. Stir and cook the spices for a few minutes until aromatic. Add Coconut Milk: Pour in the coconut milk and bring to a boil. Once it starts boiling, add the fried shrimp balls. Simmer until the kofta balls are well coated and the curry has thickened slightly. Finish and Serve: Once the curry has thickened and the kofta balls are well incorporated, remove from heat. Serve hot with rice .

Ingredients: Hilsa fish: 6 pieces Chopped onions: 1 cup Oil: 4 tablespoons Turmeric powder: 1 teaspoon Red chili powder: 1 teaspoon Ginger paste: 1/2 teaspoon Garlic paste: 1/2 teaspoon Green chilies: 3-4, sliced Salt: to taste Sugar: 1/2 teaspoon Tamarind: 3-4 pieces Instructions: Heat oil in a pan on the stove. Once the oil is hot, add the chopped onions. Sauté the onions until they become soft. Add a little water to the onions and continue cooking. Stir in the turmeric powder, red chili powder, ginger paste, garlic paste, and salt. Cook the spices until they are well blended and the raw smell disappears. Add the hilsa fish pieces, sliced green chilies, and tamarind. Gently stir the fish and coat it with the spice mixture. Pour in a small amount of water, enough to cook the fish and make the sauce thick and somewhat sticky. Allow the fish to cook until the sauce thickens and becomes sticky. Once the sauce has reduced to a thick consistency, add sugar and chopped coriander leaves. Gently mix and remove from heat. Your Tamarind Hilsa is now ready to be served! Enjoy this flavorful dish with rice.