Ilish Macher Malai Curry (Hilsa Fish in Coconut milk gravy) Bengali lunch

Name: Ilish Macher Malai Curry (Hilsa Fish in Coconut milk gravy) Bengali lunch
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup coconut milk; 10-12 cashew nuts; 1-2 tbsp. coriander leaves, chopped; 2 pieces Hilsa fish fillet; salt to taste; 2 + 1 tbsp. mustard oil; 1/2 tsp. nigella seeds; 2 green chilies, half slit; 1/4 cup water

Bethica Das @kitchen_flavours

Sharjah (UAE)

(Bengali Cuisine) #LS - This is one of the classic Bengali recipe where Hilsa Fish or Ilish Mach in the Bengali lingo is cooked in a coconut based gravy. Just pair it with hot steamed rice and it is simply divine. So comforting and a soul satisfying meal experience. The tempering in mustard oil and the coconut milk gives this dish a nice subtle flavour and a creamy textured gravy.

Bethica Das @kitchen_flavours

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Ingredients

12-15 minutes

2 servings

1 cupcoconut milk
10-12cashew nuts
1-2 tbsp.coriander leaves, chopped
2 piecesHilsa fish fillet
salt to taste
2 + 1 tbsp. mustard oil
1/2 tsp.nigella seeds
2green chilies, half slit
1/4 cupwater

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Steps

12-15 minutes

1

Marinate the fish with a pinch of salt and keep aside. Blend the coconut milk along with the cashew nuts into a smooth paste. Keep aside.
2

Heat 2 tbsp. mustard oil in a wok / pan and temper with nigella seeds and green chilies. Sauté for a few seconds.
3

Add coconut milk + cashew nut paste & salt to taste. Bring it to a boil.
4

Add the marinated fish. Cover & cook for 4-5 minutes. Halfway through,
gently turn the fish & continue to cook, covered for further 2-3 minutes.
5

When done, switch off the flame & add remaining mustard oil and
coriander leaves.
6

Serve with hot steamed rice for a comforting meal.