Saturday, August 25, 2012

Ilisher Korma - quick recipe

A tropical fish, it is the most popular fish with Bengalis and Oriyas, the national fish of Bangladesh and extremely popular in parts of India such as West Bengal, Orissa, Tripura and Assam. In Bengal, ilish can be smoked, fried, steamed, baked in young plantain leaves, prepared with mustard seed paste, curd, Begun (eggplant), different condiments like jira and so on. It is said that people can cook ilish in more than 50 ways. Ilish can be cooked in very little oil since the fish itself is very oily.

This recipe can be made easily & very quickly. Here is the one I used for my dish. Hope you like it!
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500 gm hilsha fish pieces (cleaned & washed)
4 tbs curd
1 bay leaf 
2 big onions (paste)
2 tbs ginger paste
2 tbs chilly paste
2 teaspoon turmeric powder
Salt & sugar to taste
4-5 tablespoon ghee (clarified butter)
1 tbs garam masala


1. Marinate the fish with a pinch of curd, ginger paste, onion paste, chilly paste, turmeric powder & salt and keep aside.

2. Heat the ghee in a pan, sauté the bay leaf & garam masala.
3. Add the marinated fish pieces.
4. Cover the pan & cook for 4-5mins in a medium flame.
5. Add 1cup water, cover & cook for 10-12mins in a medium flame again.
6. When the gravy becomes thick, it's ready to serve.

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