Shahi Dudh Ilish | Hilsa Fish in Rich Milk Sauce

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Hilsa(Ilish) fish is the one of the most popular fish in Bengali cuisine. We, Bengali can't celebrate any food festival without this fish. Today I am celebrating the Bengali new year day with a special dish of Ilish. Its a unique recipe of Hilsa fish in which Ilish is cooked in rich milk gravy. It can be served with hot steamed rice or Basanti polau in any occasion. 
Lets go to the recipe. 

Preparation Time : 2 minutes

Cook Time       : 15 minutes

Serves            : 2 people

 

Ingredients:

  • Hilsa fish(Ilish)- 2 piece(large)
  • To marinate the fish,
    • Pinch of turmeric powder
    • Pinch of Salt
  • Mustard oil- 1 tablespoon
  • Green Cardamom- 4 pods
  • Cinnamon stick- 1 piece(1″)
  • Green chilli (slited)- 4 piece
  • Boiled Onion Paste- 1 large onion(see my tip)
  • Salt to taste
  • Grated Mawa (Khoya)- 50 gram
  • Milk- 1 cup
  • Shahi Garam masala-1/2 teaspoon
  • Ghee(clarified butter)- 1 teaspoon

How to Make:

  1. Marinate the washed fish first with salt and turmeric powder.
  2. Take oil in pan and allow to heat properly.
  3. Then put the marinated fish in hot oil.
  4. Fry from both side. When one side is done, flip the fish to fry another side equally. Each side will take almost couple of minutes in medium to high heat.
  5. Once done, take it out from oil. Keep aside.
  6. Then add green cardamom and cinnamon stick and allow to crackle until nice aroma comes out.
  7. Put 1 green chilli(slited) in oil.
  8. Add boiled onion paste(see My Tip). Fry it until oil comes out from it.
  9. Add Mawa and allow to cook until it gets soft and mixed with onion.
  10. Pour milk and mix until there is no lump. Mawa and milk should be mixed smoothly.
  11. Add leftover green chilli. Bring a boil in gravy.
  12. Adjust the salt.
  13. Put fried fish and cover for 4 minute in medium heat.
  14. Then turn the fish to cook other side. Again cover for 4 minute in medium heat.
  15. Then add shahi garam masala followed by ghee. Give a good mix.
  16. Turn off the flame.
  17. Give a standing time before serving. It will help to infuse the flavour of ghee and garam masala to the fish.
  18. Enjoy with steamed rice or any light pulao.

My Tip: 

  • Onion should be boiled almost 10 minutes in a open vessel. Don't use pressure cooker. Then strain from water and make a smooth paste in blender. If needed, add few teaspoon of onion boiled water to blend.
  • Please don't take the hilsa fish under 500 gram. 
  • Hilsa fish pieces should be handled with care , otherwise it can be broken.

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