Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine). One of my favorites. This time, I am going to make it a bit tasty. This will be really 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 favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine) is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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):
- Prepare 2 pieces Ilish Maach (Hilsa Fish)
- Prepare 3 tbsp. mustard oil
- Get 1" cinnamon stick
- Get 2-3 green cardamoms
- Make ready 4-5 cloves
- Prepare 1-2 bay leaves
- Prepare 1 tsp. cumin seeds
- Prepare 1 onion, roughly chopped
- Prepare 1" ginger
- Take 2-3 garlic cloves
- Get 1-2 green chilies
- Take to taste salt
- Take 1 tsp. cumin-coriander powder
- Get 1/2 tsp. turmeric powder
- Get 1-2 slit green chilies
- Make ready 1 tsp. coriander leaves, chopped
- Get 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 is going to wrap this up with this exceptional food zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
