An Onion -garlic based Ilish (Hilsa) preparation, Ilish Macher Korma
- Ilish Maach/ Hilsa Fish Chunk: 6-8 ( 100g each)
- Onion: 1 (to make "Beresta")
- Onion: 2 ( to make a paste; 1 to slice)
- Ginger Paste: 1 Tsp.
- Garlic Paste: 1.5 Tsp.
- Green Chili: 8-10
- Cashew Nut: 20-25
- Raisin: 10
- Milk: 1/2 cup (75 ml)
- Hung Curd: 1/2 cup (75 ml)
- Whole Cinamon: 1"
- Bay Leaf: 1
- Green Cardamom: 3-4
- Red Chili: 1-2
- Turmeric Powder: 1 Tbsp.
- Bengali Garam Masala Powder: 1/2 Tsp.
- Sugar: 2 Tsp.
- Salt: to taste
- Other: Ghee: 1 Tbsp.
- Mustard Oil: 4 Tbsp.
- Wash the Hilsa chunks and rub some turmeric powder and salt to the fish chunks and leave for 15 minutes.
- Make a paste of two onions and thinly slice one.
- Soak Cashew Nut 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.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2017/09/7.jpg"][/url]
- Heat the Oil in a wok and fry the sliced onion till that turn golden brown and crispy.
- Lightly fry Ilish Maach in remaining oil ( hardly 30-45 seconds each side) and strain from the oil.
- Temper the Oil with Whole Cinamon, Bay Leaf, Green Cardamom, 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 Cashew Nut 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 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.
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
- 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