This extremely flavourful fish is very popular among the Bengalis, including me. Protein rich with omega 3 fatty acids, it is prepared in many ways. This is one way where it is cooked in coconut milk which is very light on the tummy. The recipe source is a cookery show that I came across 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. This recipe is apt for a party to introduce something new and yummy to your dear ones.
- 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.