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. 

Palak Paneer (Spinach-Cottage Cheese) in Coconut Milk

          Palak Paneer in general is a very popular dish on an Indian platter. It is a wholesome and a nutritious preparation of cottage cheese and spinach. But today I gave a twist and added some coconut milk. It turned out really delicious. It can be relished with either plain steamed rice, pulao, plain biryani, naan, tandoori roti or chapatti. So go ahead and prepare this very delectable dish in a new avatar by following an easy step by step pictorial recipe.

• 1 cup paneer cubes
• 2 bunches palak (spinach), chopped
• 2 tbsp. oil
• 2 bay leaves
• 2-3 green cardamoms
• 4-5 cloves
• 1" cinnamon stick
• 1/2 mace
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. tomato paste
• 1/2 tsp. garam masala powder
• 1 cup coconut milk
• 1/2 cup water
• 1 sprig curry leaves

          Pan fry the chopped spinach till dry. Keep aside. Heat oil in the same pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds.

          Add the onion, ginger, garlic and green chilies. Fry till light brown. Now add all the dry spices (except garam masala). Mix everything well.

          Add the tomato paste, spinach, coconut milk, curry leaves, paneer cubes, garam masala powder and 1/2 cup water. Give it a stir and cover.

          Simmer for 2-3 minutes. Switch off the flame and transfer to a serving dish. Serve as a side dish with either plain steamed rice, pulao, plain biryani, naan, tandoori roti or chapatti.

                               Pan fry chopped spinach till dry. Keep aside. 

                  Heat oil in same pan & temper with cumin seeds, bay leaves, cinnamon,                                              cardamoms, cloves & mace. Sauté for a few seconds.

                                  Add onion, ginger, garlic & green chilies. Fry till light brown. 

                                  Add all dry spices (except garam masala). Mix well.

                                  Add tomato paste followed by......

                                  spinach, 

                                 coconut milk, 1/2 cup water, garam masala powder, 

                                 paneer cubes & curry leaves. Give it a stir & cover.

                                 Simmer for 2-3 minutes.

                         Serve with rice, pulao, plain biryani, naan, tandoori roti or chapatti.

Kerala Fish Curry

          This yummy Kerala fish curry cooked in coconut milk is simply to die for. It is also known as Meen Curry or Meen Moilee and is a very easy and a simple fish gravy. Here in this recipe I have used one of my favourite fish - Pomfret. It is one of the most popular item in a Kerala non-veg menu platter. Just relish it with steamed rice. So check out the step by step pictorial recipe to prepare it.

• 1 Pomfret fish, cut into 3 pieces
• 1 cup thick coconut milk
• 1/2 cup thin coconut milk
• 2 tbsp. coconut oil
• 1 tsp. mustard seeds
• 1 onion, sliced
• 1 tbsp. garlic, chopped
• 2-3 green chilies
• 1-2 sprig curry leaves
• 1 tbsp. coriander powder
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tomato, chopped
• 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic and sauté till they changes colour.

          Add the onion, curry leaves and green chilies. Fry till the onions turns translucent. Then add all the dry spices and mix well, Add the tomatoes and fry till it is mashed.

          Now add the thin coconut milk and the fish. Cover and simmer for 4-5 minutes. Lastly add the thick coconut milk and bring it to a boil. 

          Switch off the flame and add the coriander leaves. Serve with plain steamed rice.

                 Heat oil & temper with mustard seeds. Then add garlic & sauté till it
                 changes colour.

                     Add onion, curry leaves & green chilies. Fry till onions turns translucent. 

                                Then add all dry spices & mix well.

                                Add tomatoes & fry till it is mashed.

                            Add thin coconut milk & fish. Cover & simmer for 4-5 minutes.  

                     Add thick coconut milk & bring to a boil. Switch off the flame & add  
                     coriander leaves. 

                              Serve with plain steamed rice.

Chingri Malai Curry (Prawns cooked in coconut Milk - Bengali Cuisine)

       
          This is one of the classic Bengali recipe where prawns are cooked in a coconut based gravy. I am a big fan of seafood and prawns tops the list. I like indulging in this authentic Bengali delicacy of chingri (prawns) malai curry paired with steamed rice. 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 delicacy.

• 250 gms, prawns, deveined & cleaned
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 bay leaves
• 1 small onion, chopped
•  1 tsp ginger-garlic paste
• 2 green chilies, slit
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 & 1/2 cups coconut milk
• 1 tsp. coriander leaves

          In a bowl, mix together ginger-garlic paste and all the dry spices along with some water. Keep aside. Marinate the prawns with a pinch of turmeric powder and salt for 5 minutes. 

         Heat oil in a pan and sauté them for a minute or till they turn pink in colour. Drain and keep aside.

          Temper the same oil with cumin seeds, bay leaves, cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and stir fry till light brown.

          Now add the spice paste and stir fry till the oil separates. Take the pan off the flame and add the coconut milk, fried prawns and the chilies. 

          Bring the pan back on the flame and simmer for 2-3 minutes. When done, switch off the flame and serve, garnished with coriander leaves.

                   Marinate prawns with a pinch of turmeric powder & salt for 5 minutes. 

                             Heat oil & saute them till they turn pink in colour. Keep aside.

                   Temper same oil with cumin seeds, bay leaves, cardamoms, cinnamon 
                    & cloves. Saute for a few seconds. 

                                 Add onion & stir fry till light brown.

                                Add spice paste & stir fry till oil separates. 

                      Take the pan off the flame & add coconut milk, fried prawns & chilies. 

                      Bring the pan back on the flame & simmer for 2-3 minutes. When done, 
                      switch off the flame.

                                Serve, garnished with coriander leaves.