Niharika Choudhury: Hilsa or ilish malai korma is a pure Bengali dish easy to cook and very delicious food. Serve it in lunch or dinner, your family will love it anyway.
Ingredients
- Hilsa fish – 6-8 pieces
- Salt- as per taste
- Onion- one large size paste
- Ginger garlic paste- 3 tsp
- Soaked peanuts- 1/4th cup
- Cashews (kaju)- 7-8 pieces
- Kishmish- 4 tbsp
- Curd- one bowl
- Milk- 1/2 cup
- Garam masala -1 tbsp
- Kashmiri red chilly- 1 tbsp
- Kasuri methi- 1 tsp
- Jeera powder -1 tsp
- Sugar- 1 tsp
- Oil/ghee- 1/5 cup
Method
Marinate the fish with salt for 10 minutes. Soak the kaju and kishmish and peanut and then make a paste out of it. Take a pan and add the oil/ghee for tempering add whole garam masala. Then add the kashmiri mirch and stir it. After that add the onion and ginger garlic paste and let it cook till the oil separates. Add all the masala and salt. After that add the cashew, peanut and kishmish paste and the curd and stir it immediately and then let it boil. add the milk let it sit for 10 minutes, covered on low to medium flame. Then add the fish pieces and let it cook for 20 minutes on low flame. When the oil will raise up after that add the kasuri methi and cream. Let the flavours get mixed in the gravy. Switch off the flame and garnish it with cream. It is best when served with plain basmati rice or roti.
