Description
Ilish Macher Korma is an Onion -garlic-based Ilish (Hilsa) preparation and a bit different from regular Hilsa dishes
Ingredients
Units
Scale
- 8 pieces Ilish Maach/ Hilsa Fish Chunk ( 100g each)
- 3 Onion
- 1 Tsp. Ginger Paste
- 1.5 Tsp. Garlic Paste
- 10 Green Chili
- 25 Cashew Nut
- 10 Raisin
- 75ml Milk (1/2 Cup)
- 75ml Hung Curd (1/2 Cup)
For Tempering:
- 1" Whole Cinamon
- 1 Bay Leaf
- 4 Green Cardamom
- 2 Red Chili
Spices:
- 1 Tbsp. Turmeric Powder
- 1/2 Tsp. Bengali Garam Masala Powder
- 1 Tsp. Sugar
- 1 Tsp. Salt or to taste
- 1 Tbsp. Ghee
- 4 Tbsp. Mustard Oil
Instructions
- Wash the Hilsa chunks and rub some turmeric powder and salt into the fish chunks and leave for 15 minutes.
- Make a paste of two onions and thinly slice one.
- Soak Cashewnut in hot water for 10 minutes and make a smooth paste of the nuts after that.
- Thinly slice one onion to make Piaj Beresta or Onion crisp.
- Heat the Oil in a wok and fry the sliced onion till that turn golden brown and crispy.
- Lightly fry Ilish Maach in the remaining oil ( hardly 30-45 seconds on each side) and strain from the oil.
- Temper the Oil with Whole Cinamon, Bay Leaf, Green Cardamom, and Red Chili.
- Add sliced onion and fry.
- Now add Onion paste and cook on medium flame till the onion turn brown.
- Add Ginger and Garlic Paste along with 2-3 slit Green chili and cook till the mixture leaves the edges of the pan.
- Add little water ( 1 Tsp.) in the case found the mixture drying much.
- Now add curd and mix thoroughly and cook in medium flame till the oil separates from the mixture.
- Add Salt and Sugar to the mixture and mix.
- Add Cashewnut paste and whole Raisin and cook till the nutty aroma goes completely from the mixture.
- At this point, add milk along with 2 cups of water and bring it to a boil.
- Add fried Hilsa chunks and cook for 5-7 minutes or till the gravy thickens and oil separates from the mixture.
- Add Ghee, Garam Masala powder, and Fried Onion (Beresta) and mix.
- Serve Ilish Macher Korma with steamed rice.
Notes
- The big the size of the fish from which the pieces have been taken, the tastier is the dish.
- You may increase or decrease the spices as per taste.
- Ghee can be skipped for a low-calorie version.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Fish
- Cuisine: Bengali
Nutrition
- Serving Size: 120g
- Calories: 407
- Sugar: 24.9g
- Sodium: 653mg
- Fat: 19.7g
- Saturated Fat: 4.6g
- Carbohydrates: 49.6g
- Fiber: 3g
- Protein: 11.6g
- Cholesterol: 27mg
