Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine)

Name: Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine)
Cuisine: Indian
Ingredients: 2 pieces Ilish Maach (Hilsa Fish); 3 tbsp. mustard oil; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1-2 bay leaves; 1 tsp. cumin seeds; 1 onion, roughly chopped; 1" ginger; 2-3 garlic cloves; 1-2 green chilies; to taste salt; 1 tsp. cumin-coriander powder; 1/2 tsp. turmeric powder; 1-2 slit green chilies; 1 tsp. coriander leaves, chopped; 1 cup milk; 1/4 tsp. saffron

Bethica Das @kitchen_flavours

Sharjah (UAE)

#cookpadindiaturns2 -Ilish Maach (Hilsa Fish) is undoubtedly the most favoured and popular fish among most of the Bengali crowd.
So prepared this delicacy called Zafrani Ilish, which is a must try. It is very delicious, divine and apt to be served on special occasions. This particular recipe is cooked in a milk-saffron gravy and is relished with only plain steamed rice to enjoy it's true flavour.

Bethica Das @kitchen_flavours

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Ingredients

2 piecesIlish Maach (Hilsa Fish)
3 tbsp.mustard oil
1" cinnamon stick
2-3green cardamoms
4-5cloves
1-2bay leaves
1 tsp.cumin seeds
1onion, roughly chopped
1" ginger
2-3garlic cloves
1-2green chilies
to tastesalt
1 tsp.cumin-coriander powder
1/2 tsp.turmeric powder
1-2slit green chilies
1 tsp.coriander leaves, chopped
1 cupmilk
1/4 tsp.saffron

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Steps

1

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.
2

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.
3

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.
4

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.