Ilish Macher Korma

Ilish Macher Korma, a special Hilsa fish curry featuring onions and garlic, offers a unique flavor different from other Hilsa preparations. Particularly popular in Bangladesh, this delightful dish is sure to become a favorite. Here's the recipe for you to try!

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Course: Fish

Cuisine: bangladeshi, Bengali

Keyword: Debjanir Rannaghar, Hilsa fish curry recipe, Ilish macher korma recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 407kcal

Author: Debjani Chatterjee Alam

Cost: Rs 1200

Ingredients

8 pieces Ilish Maach/ Hilsa Fish Chunk 100g each
3 Onion
1 teaspoon Ginger Paste
1.5 teaspoon Garlic Paste
10 Green Chili
25 Cashew Nut
10 Raisin
75 ml Milk ½ Cup
75 ml Hung Curd ½ Cup

For Tempering:

1 Whole Cinamon
1 Bay Leaf
4 Green Cardamom
2 Red Chili

Spices:

1 tablespoon Turmeric Powder
½ teaspoon Bengali Garam Masala Powder
1 teaspoon Sugar
1 teaspoon Salt or to taste
1 tablespoon Ghee
4 tablespoon Mustard Oil

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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 cashew nuts 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 they 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 a medium flame till the onion turns brown.
Add Ginger and Garlic Paste along with 2-3 green chili (cut into halves) and cook till the mixture leaves the edges of the pan.
Add a little water (1 tsp) if the mixture is drying out.
Now add curd and mix thoroughly. Cook on a medium flame until 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 bigger 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.

Nutrition