Doodh Ilish (Hilsa Fish in Milk Gravy - Bengali Style)

          This extremely flavourful Hilsa fish is very popular among most of 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 milk which is very light on the tummy. 

          Extremely yummy, it is best had with hot 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 any special occasions. So give it a try by checking out the step by step pictorial recipe to prepare it.

• 2 pieces of Ilish Mach (Hilsa Fish)
• 1 tsp. nigella seeds(kalonji)
• 1 tsp. cumin seeds
• 1" ginger
• 1-2 green chilies
• 2-3 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 green chilies, slit
• 1-2 tsp. raw mustard oil to drizzle
• 1 tsp. coriander leaves, chopped

          Grind together nigella seeds, cumin seeds, ginger and green chilies to a fine paste. Keep aside. 

          Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and shallow fry the marinated fish till they are slightly brown. Drain and keep aside.

          Temper the same oil 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, slit green chilies and salt. Bring it to a boil and then add the fried fish. Simmer for 2-3 minutes. 

          When done, add the coriander leaves and switch off the flame. While serving, drizzle some raw mustard oil and enjoy with hot steamed rice.

                      Marinate fish with a pinch of salt & turmeric powder for 5-10 min. 

                     Heat oil & shallow fry marinated fish till light brown. Drain & keep aside.

                      Temper the same oil with panch phoron. Saute for a few seconds.

                     Add ground paste & turmeric powder. Fry on a med. flame till it leaves
                     the sides of the pan. 

                      Add milk, slit green chilies & salt. Bring to a boil.

                      Add fried fish & simmer for 2-3 minutes. 

                      Add coriander leaves & switch off the flame. 

                   While serving, drizzle some raw mustard oil & enjoy with hot steamed rice.