Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine) is something which I’ve loved my entire life. They’re fine and they look fantastic.
Ilish Maach (Hilsa Fish) is undoubtedly the most favoured and popular fish among most of the Bengali crowd. Various types of recipes can be dished out with it. Durga Puja calls for something different - a bit of a Royal touch.
To get started with this particular recipe, we must prepare a few components. You can have zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine) using 18 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine):
- Get 2 pieces Ilish Maach (Hilsa Fish)
- Make ready 3 tbsp. mustard oil
- Make ready 1" cinnamon stick
- Prepare 2-3 green cardamoms
- Take 4-5 cloves
- Take 1-2 bay leaves
- Take 1 tsp. cumin seeds
- Prepare 1 onion, roughly chopped
- Prepare 1" ginger
- Take 2-3 garlic cloves
- Prepare 1-2 green chilies
- Take to taste salt
- Prepare 1 tsp. cumin-coriander powder
- Take 1/2 tsp. turmeric powder
- Make ready 1-2 slit green chilies
- Take 1 tsp. coriander leaves, chopped
- Prepare 1 cup milk
- Get 1/4 tsp. saffron
This popular Bengali fish pilaf has quite unique combination of earthy flavours of fresh ilish and classic taste of Bengali gota groom moshla (whole. Doi Ilish is a traditional Bengali Curd based Hilsa preparation where Hilsa or Ilish is steamed with Curd and little spices and involves hassle free cooking. We mostly opt for Ilish Mach or Rui/ Katla (Rehu) for making this delicacy. I have already given the recipe of Rehu Fish Chunks cooked in Curd.
Instructions to make Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine):
- Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside.
- Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
- Add the ground paste and all the dry spices. Stir fry till the oil separates. Add the saffron-milk and green chilies. Bring it to a boil.
- Add the fried fish and simmer, covered for 2-3 minutes. Add the coriander leaves and switch off the flame. Serve with plain steamed rice.
Hilsa fish can be smoked, fried, steamed, baked, prepared with mustard and various condiments. It needs very litle oil for cooking since it has a high It is also cooked wrapped in banana/plantain leaves. The intestine of this fish and the fish head is a delicacy and most often served with steamed. Hilsha fish is a national fish in Bangladesh. hilsa polau, nian's cooking diary INGREDIENTS for Hilsha cooking Shorshe Bata Ilish Maachh or Hilsa Cooked with Mustard. Savour your celebrations with this pungent fish curry.
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