A very popular and a favourite fish among most of the Bengalis, including me, it can be prepared in many ways. This is one way where it is simmered in milk. The recipe source is a cookery show and I gave my own twist to it.
Extremely delicious, it is best had with plain steamed rice. The addition of raw mustard oil to the end product makes it more appetizing. If Ilish (river water fish) is not available, it can be prepared with prawns.
- 2-3 pieces of Ilish fish, shallow fried
- 1 tsp. kalonji (nigella seeds)
- 1 tsp. ginger, grated
- 1-2 green chilies
- 1 tbsp. mustard oil
- 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 cup milk
- 2-3 green chilies, slit
- 1-2 tsp. raw mustard oil to garnish
- coriander leaves to garnish
Grind together nigella seeds, ginger and green chilies to a fine paste. Keep aside. Heat 1 tbsp. oil and temper with panch phoron.
Saute for a few seconds and then add the ground paste along with turmeric powder. Fry on a medium flame till it leaves the sides of the pan.
Add the milk, salt, fried fish and the slit chilies. Cover and simmer for 2-3 minutes. When done, add the raw mustard oil and switch off the flame. Garnish with coriander leaves and serve with plain steamed rice.