Ilish Macher Malai Curry (Hilsa Fish in Coconut milk gravy - Bong style)

 

           This is one of the classic Bengali recipe where Hilsa Fish or Ilish Mach in the Bengali lingo is cooked in a coconut based gravy. Just pair it with hot steamed rice and it is simply divine. So comforting and a soul satisfying meal experience. The tempering in mustard oil and the coconut milk gives this dish a nice subtle flavour and a creamy textured gravy. So check out the step by step pictorial recipe to prepare this traditional Bong delicacy.

          You must have come across Prawn malai curry. So this recipe is quite similar to it. Except for the fact that it Hilsa malai curry is prepared without any onion, ginger or garlic. 

          I just tempered with nigella seeds and green chilies in mustard oil. The fish is cooked in coconut milk and garnished with a drizzle of raw mustard oil and coriander leaves. So it is that simple. Yet there is no compromise in the flavour. So do give it a try and enjoy with hot steamed rice for a perfect family lunch.

• 2 pieces of Hilsa fish fillet
• salt to taste
• 2 + 1 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 2 green chilies, half slit
• 1 cup coconut milk
• 1/4 cup water
• 10-12 cashew nuts
• 1-2 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and keep aside.

          Blend the coconut milk along with the cashew nuts into a smooth paste. Keep aside.

          Heat 2 tbsp. mustard oil in a wok / pan and temper with nigella seeds and green chilies. Sauté for a few seconds.

          Add the coconut milk + cashew nut paste, water and salt to taste. Bring it to a boil. 

          Now add the marinated fish. Cover and cook for 4-5 minutes.

          Halfway through, gently turn the fish and continue to cook, covered for further 2-3 minutes.

          When done, switch off the flame and drizzle the remaining mustard oil. 

          Garnish with coriander leaves and serve with hot steamed rice for a comforting meal. 

                                  Marinate the fish with a pinch of salt and keep aside.

                         Heat 2 tbsp. mustard oil in a wok & temper with nigella seeds and 

                         green chilies. Sauté for a few seconds.

                      Add coconut milk + cashew nut paste & salt to taste. Bring it to a boil. 

                      Add the marinated fish. Cover & cook for 4-5 minutes. Halfway through, 

                      gently turn the fish & continue to cook, covered for further 2-3 minutes.

                         When done, switch off the flame & add remaining mustard oil and 

                         coriander leaves. 

                        Serve with hot steamed rice for a comforting meal.