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 flavor 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 flavor. 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. 

Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bong Style)

          Ilish Maach (Hilsa Fish) is undoubtedly the most favored 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. 

          So prepared this delicacy called Zafrani Ilish, which is a must try. It is very delicious, divine and apt to be served on special occasions. This particular recipe is cooked in a milk-saffron gravy and is relished with only hot steamed rice to enjoy it's true flavour. 

• 2 pieces of Ilish Maach (Hilsa Fish)
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1-2 bay leaves
• 1 tsp. cumin seeds 
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1-2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin-coriander powder
• 1 cup milk
• 1/4 tsp. saffron
• 1-2 slit green chilies
• 1 tsp. coriander leaves, chopped

          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. Sauté 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 hot steamed rice.

    

Hilsa Fish Curry - South Indian Fusion Style

          This recipe is so unique that you need to try atleast once to believe it. Hilsa - The most favourite fish among the Bengalis is usually prepared using mustard paste in a traditional manner. But how about giving it a new makeover and preparing it in a South Indian fusion style?

           Came across this amazing dish in one of the cookery shows and so decided to give it a try. It was just awesome and a total hit at my place. It was something different from the usual way of cooking and a total surprise package. This delicacy goes well with only plain steamed rice. So check the step by step pictorial recipe to prepare it. 

• 4-5 pieces of Hilsa Fish
• 2-3 tbsp. oil
• 2-3 dry red chilies
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1-2 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 2 green chilies, slit
• 2-3 tbsp. fresh grated coconut
• 2-3 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. 

          Heat oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the onion, ginger, garlic, asafoetida and curry leaves. Saute till light brown. 

          Add all the dry spices and give it a stir. Now add the marinated fish and green chilies. Cover and cook on a low flame for 4-5 minutes. Turn the fish halfway through.

          Add the fresh coconut and cook, covered for another 2 minutes. When done, switch off the flame and garnish with coriander leaves. Serve with plain steamed rice. 

                      Marinate fish with a pinch of salt & turmeric powder for 10 minutes. 

                      Heat oil & temper with dry red chilies and mustard seeds. 

                      After it stops spluttering, add onion, ginger, garlic, asafoetida & curry 
                       leaves. Saute till light brown. 

                       Add all the dry spices and give it a stir. 

                     Add marinated fish & green chilies. Cover & cook on low flame for 4-5 
                     minutes. Turn the fish halfway through.

                      Add the fresh coconut and cook, covered for another 2 minutes. 

When done, switch off flame and garnish with coriander leaves.

                                Serve with plain steamed rice.