Ilish fish fry with spicy cream coconut sauce

Name: Ilish fish fry with spicy cream coconut sauce
Total time: 2100 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 gms ilish fish; 1/2 tbsp turmeric powder; as per taste Salt; 2 tbsp corn flour; as required Oil for deep frying; For sauce-; 2 medium sized onion chopped; 3 green chillies; Some mustard seeds; 1 tbsp corn flour; 2 medium sized tomatoes; 3 garlic cloves; 1 dalchini(cinnamon sticks); 1 inch ginger chopped; 1/2 teaspoon garam masala powder; 1/2 teaspoon dhania powder; 1/2 fish curry powder; 1 cup coconut chopped and grinded; 1/2 cup food cream; as per taste Salt; 2 teaspoons oil

Neelu B. @cook_14661758

Kolkata

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Ilish fish fry is an Assamese style in Assam varieties of fish made with curry leaves and herbs as well. I made with a different texture it is creamy, spicy saucy. tasty sweet, spicy, and yummy too!

Neelu B. @cook_14661758

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Ingredients

35 min.

3 servings

250 gmsilish fish
1/2 tbspturmeric powder
as per tasteSalt
2 tbspcorn flour
as requiredOil for deep frying
For sauce-
2medium sized onion chopped
3green chillies
Some mustard seeds
1 tbspcorn flour
2medium sized tomatoes
3garlic cloves
1dalchini(cinnamon sticks)
1 inchginger chopped
1/2 teaspoongaram masala powder
1/2 teaspoondhania powder
1/2fish curry powder
1 cupcoconut chopped and grinded
1/2 cupfood cream
as per tasteSalt
2 teaspoonsoil

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Steps

35 min.

1

Wash the fish piece and drain the water. Sprinkle salt, turmeric, and corn flour, and in a fish piece and coated the fish well with the flour. Heat the oil in a wok, and fry the prepared fish till brown or well cooked. Take out from the wok and keep it in a plate.
2

For sauce, grind the chopped garlic, onion, ginger, coriander leaves,chillies,dalchini, in a fine paste.At the same time blend the tomato, coconut in a fine puree.
3

Heat 2 tbsp of oil in a pan. Splutter some mustard seeds, add the blended tomato, coconut puree, saute for a while, meanwhile add the prepared spices for sauce, garlic, onion, ginger, chilies, coriander, salt, and dalchini paste. mix well with the puree, and cook for some time till gravy thickens covering lid this will take around 10 mins. After that add 1 tbsp of cornflour mixed with 1 teaspoon of water and pour in the sauce, mix food cream as well and cook for the next 15 mins in a low flame.
4

Switch off the gas when done. And serve it on a plate with sauce.