750g Hilsa fish / Ilish Mach (cut into 4-5 pieces)
250ml Full-cream milk
10 Green Chillies
1 Tbsp. Ginger Paste
1 Tsp. Nigella Seed
1 Tsp. Turmeric Powder
1 Tbsp. Sugar
1 Tsp. Salt or to taste
6 Tbsp. Mustard Oil (extra oil for frying the fish and then separating to serve as ilisher tel)
Take clean Hilsa chunks and marinate with 1/2 Tsp. each of Turmeric Powder, Salt and also 2 Tbsp. Mustard Oil.
Chop 2 Green Chillies, slit 3 green chillies and make a rough paste of the 2 chillies and keep remaining as it is.
Leave the fishes for 15 minutes before cooking.
Now heat 4 Tbsp. Mustard Oil in a pan and lightly fry the fish for 30 seconds on each side and strain from the oil.
This step is very helpful and helps in the non-curdling of milk.
Transfer the oil in a bowl after frying 2-3 green chillies. This oil will be served separately with rice. This is called Ilisher Tel.
Now heat 4 Tbep. Mustard Oil in the same pan.
Sprinkle 1/2 Tsp. each of Turmeric Powder and salt into the pan having oil.
Temper it with Nigella seed followed by 2-3 whole green chillies.
Now add ginger paste and cook for a minute.
Cook the tempering for 1 minute.
Keep the flame low.
Now add the milk in room temperature.
Add Both chopped and slit green chillies and give a thorough mix.
Add 250ml water as well.
At this point add sugar and adjust salt if needed.
Bring this mixture to a boil and cook till it thickens to 2/3.
Now add lightly fried fish and cook for 5 minutes.
At this point add Green Chili paste/ crusher green chillies and cook for 2 minutes.
Now add 1 Tbsp. Mustard oil and give the curry a mix.
Switch the flame off after one minute of cooking.
Serve it hot with steamed rice.
I mostly use extra oil while frying Hilsa and serve this oil separately with rice. This is called Ilish Macher Tel. if you wish to make it, fry the fish and strain the oil from the pan. Add fresh oil and cook the curry.
Mustard Oil is a must.
You can cook this without frying the fishes however while cooking with milk, fried fishes are ideal as those help in non-curdeling of milk.