About this recipe: Sun dried salted Hilsa fishes can be preserved for 1-2 years. The hilsa is preserved with salt so that fish lovers can be happy during those torturous months when raw fish is not available. A layer of the fish is mixed with salt and kept in an earthenware pot. A second layer goes on top and so on till you reach the mouth of the pot, which is sealed with a muslin cloth. The pot is stored in fridge or in olden days, buried under the ground for months. The fish is washed for a long time as it contains a lot of salt, and then cooked as curry or stir fried. Enjoy this dish with plain steaming rice, round slices of onions and geen chilies.