Ilish Macher Korma Recipe (Hilsa Fish Curry In Rich Gravy)
Ingredients:
300 grams Hilsa Fish, fillets
4 tablespoons Onion, ground to paste
1 teaspoon Ginger, grated
1/2 teaspoon Garlic, minced
3 Green Chillies, slit
3 tablespoons Cashew nuts, ground to paste
2 tablespoons Raisins
1/2 cup Hung Yogurt (Greek/ Thick Curd)
Fro Tempering:
1 inch Cinnamon Stick
1 Bay leaf (tej patta)
4 Cardamom (Pods /Seeds)
Other Ingredients:
1 teaspoon Turmeric powder (Haldi)
1 teaspoon Garam masala powder
1 tablespoon Sugar
Salt, to taste
1-1/2 teaspoons Red chilli powder
1 tablespoon Ghee
Mustard oil, to cook
Directions for How to Make:
To begin making Ilish Macher Korma Recipe, wash the Ilish fish and rub some turmeric powder and salt to the fish pieces and leave for 15 minutes to marinate.
Heat a bit of mustard oil in a wok and lightly fry Ilish mach (hardly 30 - 45 seconds on each side on medium heat) and strain from the oil.
Temper the oil with whole cinnamon, bayleaf and green cardamom ans saute for a few seconds until the spices release a nice aroma.
To this, add the ginger and garlic paste and fry for a minute.
Then add the brown onion paste along with 2 or 3 slit green chillies and cook till the mixture comes together from the sides of the kadai.
Add little water in the case you see that the mixture getting any dry.
Now add the curd and mix thoroughly and cook in medium flame till the recipe come together well.
Add salt and sugar to the mixture and mix.
Add cashewnuts paste and whole raisin and cook till the nutty aroma goes off completely from the mixture.
At this point, add milk along with 1-1/2 cup of water and bring it to boil .
Add fried Ilish mach and cook for 8 - 10 minutes or till the gravy thickness considerably and looks done.
Add ghee and Garam masala powder and mix it well.
Serve Ilish Macher Korma Recipe along with Jeera Rice (Pulao) Recipe (Cumin & Ghee Flavored Rice), Bengali Potol Bhaja Recipe (Bengali Style Parwal Sabzi), Phulka and end your meal with Rasgulla Recipe for a traditional meal.