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We hope you got insight from reading it, now let’s go back to zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine) recipe. You can have zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine) using 18 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine):
- Use 2 pieces Ilish Maach (Hilsa Fish)
- You need 3 tbsp. mustard oil
- Use 1" cinnamon stick
- Provide 2-3 green cardamoms
- You need 4-5 cloves
- Use 1-2 bay leaves
- Provide 1 tsp. cumin seeds
- Take 1 onion, roughly chopped
- Prepare 1" ginger
- Take 2-3 garlic cloves
- Take 1-2 green chilies
- Prepare to taste salt
- Provide 1 tsp. cumin-coriander powder
- Prepare 1/2 tsp. turmeric powder
- You need 1-2 slit green chilies
- Get 1 tsp. coriander leaves, chopped
- Take 1 cup milk
- Use 1/4 tsp. saffron
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.
It needs very litle oil for cooking since it has a high It is also cooked wrapped in banana/plantain leaves. The intestine of this fish and the fish head is a delicacy and most often served with steamed. Machh bhaja (fried fish) is also common, especially rui (rohu) and ilish (hilsa) fishes. Bhaja is sometimes coated in a beshon (chickpea flour) and posto (poppyseed) batter. A close cousin of bhaja is bôra or deep-fried savoury balls usually made from poshto (poppyseed) paste or coconut mince.
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