Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Ilish Maach (Hilsa Fish) is undoubtedly the most favoured and popular fish among most of the Bengali crowd. Various types of recipes can be dished out with it. Durga Puja calls for something different - a bit of a Royal touch.
Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine) is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine) is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine) using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine):
- Get 2 pieces Ilish Maach (Hilsa Fish)
- Get 3 tbsp. mustard oil
- Take 1" cinnamon stick
- Take 2-3 green cardamoms
- Get 4-5 cloves
- Prepare 1-2 bay leaves
- Get 1 tsp. cumin seeds
- Make ready 1 onion, roughly chopped
- Take 1" ginger
- Take 2-3 garlic cloves
- Prepare 1-2 green chilies
- Prepare to taste salt
- Take 1 tsp. cumin-coriander powder
- Make ready 1/2 tsp. turmeric powder
- Prepare 1-2 slit green chilies
- Get 1 tsp. coriander leaves, chopped
- Take 1 cup milk
- Get 1/4 tsp. saffron
Hilsa is known to be as "queen of the fish". It's a very tasty and rich fish. This is not like other fishes that are available throughout the year. Ilish Polao Hilsa Pulao Elish Polau is bengali style fish pilaf.
Steps to make Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine):
- Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside.
- Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
- Add the ground paste and all the dry spices. Stir fry till the oil separates. Add the saffron-milk and green chilies. Bring it to a boil.
- Add the fried fish and simmer, covered for 2-3 minutes. Add the coriander leaves and switch off the flame. Serve with plain steamed rice.
Ilish or Hilsa is cooked in Mishti Doi and Coconut milk This popular Bengali fish pilaf has quite unique combination of earthy flavours of fresh ilish and classic taste of And finish the process by cooking fish and gravy on bed of Polao rice. Shorshe Bata Ilish Maachh or Hilsa Cooked with Mustard. Ilish Bhape or Steamed Mustard Hilsa. Doi Ilish is a traditional Bengali Curd based Hilsa preparation where Hilsa or Ilish is steamed with Curd and little spices and involves hassle free cooking. We mostly opt for Ilish Mach or Rui/ Katla (Rehu) for making this delicacy.
So that’s going to wrap it up with this special food zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
