Shahi Ilish Korma
Shahi Ilish Korma is a rich and flavorful dish that combines the exquisite flavors of Hilsa fish (Ilish) with a royal blend of spices and a creamy sauce. Hilsa is a prized fish in Bengali cuisine, known for its delicate taste and tender texture.
This dish truly exemplifies the richness and grandeur of Bengali cuisine, showcasing the unique flavors and textures of the Hilsa fish in a royal and delectable korma preparation.
Contributors Bio
Hi I’m Taslima Zannat and I’m a house wife and this is my first time of linking cooking I have a page on Facebook that is রান্নাঘর ও সাজগোজের টুকিটাকি.
Shahi Ilish/Hilsa Korma by Taslima Zannat Prowpa
Cook timePrep: 20 minutes | Cook: 30 minutes
Servings4
Ingredients
- 6 Hilsa/ Ilish fish large pieces
- 3 cardamom
- 3 cloves
- 1 bay leaf
- 2 cinnamon
- 1/4 cup yogurt
- 1/2 cup milk
- 2 tbsp cashew nut paste
- 1/4 cup onion paste
- 1 tbsp ginger paste
- salt to taste
- 1 tsp red chilli powder
- 1/4 cup cooking oil
- 3 tbsp ghee
- 1 tsp garam masala powder
- 2 bay leaves
- 5 green chilies
- 1 tbsp fried onion
- 2 tsp sugar
Instructions
- Heat oil and 2 tablespoons of ghee in a pan. Add cinnamon, cardamom, cloves, and bay leaf to it.
- Wash the fish pieces and sprinkle salt on them. Lightly fry the fish in the pan. Remove and keep aside.
- In the same pan, add onion paste, ginger paste, red chilli powder, sugar, and salt. Mix well and cook with 1/4 cup of milk.
- Add the fried fish pieces to the masala and mix well. Cover and cook on low heat for 10 minutes.
- Now, mix cashew nut paste and yoghurt with a little water. Add it to the fish and cook for another 5 minutes on low heat.
- In another frying pan, melt 1 tablespoon of ghee and add green chilies and garam masala powder. Cook for a while and pour this mixture over the fish. Turn off the heat.
- Garnish with beresta (fried onion) and serve.
