Doi Ilish, a classical Bengali Curd based Hilsa Curry

Ilish a.k.a Hilsa possesses a special place in Bengali’s palate and that is irrespective of the Bangal Ghati divide! Though the taste is no doubt the reason but another aspect is the easy making process  I suppose. This is surprisingly true that for many preparations it is not even required to fry Hilsa. A little steaming can do the wonder.  Ilish Macher Shorshe Bata diye Jhal, Bhapa Ilish ( Steamed Hilsa) apart from Doi Ilish are the commonest examples of Ilish preparations that require no frying. However, this is optional. You can also fry the fish if you wish to while cooking these dishes.

This superbly easy recipe is actually a signature Bengali Ilish Mach preparation.  if a person has an appetite for fishes but prefers fuss-free cooking, Ilish I think is the ideal choice for him/ her.

Little more about Doi Ilish

Doi Ilish, needless to say, is a signature Bengali delicacy. Hilsa Fish chunks steamed with Doi or Curd is one of the popular fish preparations in Bengal. We mostly opt for Ilish Mach or Rui/ Katla (Rehu) for making this delicacy. I have already given the recipe of Rehu Fish Chunks cooked in Curd known as Doi Maach here.

I prefer to cook Doi Maach (or Ilish) whenever I am out of time but need to have light fish curry. Doi Ilish is the Hilsa version of the same dish and probably more popular than Doi Maach.

Given Ilish is now available in abundance in Kolkata. these days I am storing loads of Ilish in my fridge and also cooking it as much as possible. Doi Ilish is one of the dishes I prefer to make especially whenever I have a craving for a special fish curry along with some Steamed hot rice that involves hassle-free cooking.

Here's how I cook Doi Ilish at Debjanir Rannaghar!

Doi Ilish

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Doi Ilish is a classic Bengali Fish curry cooked with Hilsa Fish aka Ilish Mach along with curd aka yogurt

• Author: Debjani Chatterjee
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 5 People 1x
• Category: Fish
• Method: cooking
• Cuisine: Bengali

Ingredients

Units MUS Scale 1x2x3x

• 4 Pieces (100g each) Hilsa Fish (Ilish Mach)
• 4 Green Chili
• 200g Plain Curd
• 6 Tbsp. Mustard Oil
• 2 Tsp. Sugar
• 1 Tsp. Turmeric Powder
• 1 Tsp. Red Chili Powder
• 1 Tsp. Salt or to taste

Instructions

1. Wash Fish chunks thoroughly.
2. In a big bowl take Plain Curd and using a spoon beat the curd until smooth.
3. Add Mustard Oil,  Sugar, and ½ Tsp. each of the Turmeric Powder and salt and also add ¼ Tsp., red chilli powder and mix vigorously.
4. Now add 2 cups of water to dilute the mixture.
5. Now add Hilsa Chunks in the curd mixture and coat from both sides.
6. Cover the bowl with a lid and leave it for 30 minutes with the curd marinade.
7. Mix remaining turmeric powder, red chilli powder, and also salt.
8. Add Green Chillies as well.
9. You can use a wok to prepare the Doi Ilish or can use a microwave oven to make it. Both the processes mentioned below:

Making Doi Ilish using a pan

1. Take a deep bottom Pan or Wok and heat it.
2. Now add ¼ cup of water and let it bubble.
3. Now pour the marinade and mix.
4. Finally, add Fish chunks to the pan.
5. Cover the pan with a lid and cook on a medium flame for around 15 minutes.
6. Flip fish pieces and cook till you get desired consistency of the gravy.

Cooking Doilish on Microwave

1. Take a Microwave safe deep bowl.
2. Add fish chunks along with the marinade.
3. Now add around 1 Cup of water to the mixture.
4. Mix remaining turmeric powder, red chili powder, and also salt.
5. Add Green Chillies as well.
6. Cook on High Temperature for 5 minutes and then on 40% temperature for around 15 minutes.

Doi Ilish Video Recipe

Notes

You may increase or decrease the chilies as per taste.
You may substitute Mustard Oil with vegetable oil or can absolutely ignore it. However, Mustard oil gives amazing flavor to the dish.
You may skip sugar as well.

Nutrition

• Serving Size: 150g
• Calories: 257
• Sugar: 7.8g
• Sodium: 859mg
• Fat: 13.3g
• Trans Fat: 2.7g
• Carbohydrates: 23.2g
• Fiber: 0.5g
• Protein: 10.3g
• Cholesterol: 24mg

Keywords: Doi Ilish Recipe, Ilish Maach, Bengali Hilsa Curry, Debjanir Rannaghar

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Ilish Mach recipes from Debjanir Rannaghar

• Ilish Mach er Dim Bhuna | Ilish Mach er Dim er Jhuri
• Barishali Ilish aka Ilish Barishali
• Lau Patay Ilish Paturi (also known as Lau Patay Ilish Bhapa)
• Sada Ilish (also known as Ilisher Panikhola (Ilish Panikhola)
• Kasundi Ilish (Hilsa cooked with Bengali Mustard Sauce Kasundi)
• Madhabi Mukherjee’s Ilish Macher Matha diye Badhakopi from Gateway Hotel’s Ilish Festival!
• Ilish Macher Tok aka Ilish Macher Tawk
• Ilish Shukto! The journey from Debjanir Rannaghar to Taj Bengal’s Kitchen……
• My take on Nona Ilish & Nona Ilish Bhorta/ Bhuna Recipe from Debjanir Rannaghar!
• Mawa Ghater Ilish Macher Lejar Bhorta | Ilish Macher Bhorta
• Ilish Macher Korma | Ilish Macher Korma step by step recipe
• Bori Begun Aloo diye Ilish Macher Tel Jhol
• Ilish Pulao | Bengali Hilsa Pulao Recipe
• Bhapa Ilish or Steamed Hilsa Fish or Ilish Bhapa
• Ilish Macher Sorshe bata diye Jhal | Hilsa Fish in Mustard Gravy| Ilish er Shorshe Jhal | Shorshe Ilish

Have you tried the Doi Ilish Recipe from Debjanir Rannachar!

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. On Instagram you can use my hashtag #debjanirrannaghar or you, in addition, you can tag me at @foodofdebjani.

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