Doi Ilish | Hilsa Fish in Yogurt Gravy Recipe
Among various Ilish macher recipes, this Doi Ilish is somewhat special. Here, The Hilsa fish or Ilish is fried and then cooked in a yogurt gravy, mildly flavored with cinnamon and cardamom. Unlike other Ilish macher recipes, this doi ilish is a pleasant change from the usual shorshe bata recipes or mustard paste gravies.
Servings 4 people
Ingredients
- 4-6 nos. Ilish or Hilsa fish pieces
- 2 Onion Medium – paste
- 1 inch Ginger paste
- 1 inch Cinnamon
- 4 Green Cardamom
- 1/2 cup Yogurt
- 2 Bay Leaves
- 4 tbsp Refined Oil
- 1 tsp Sugar
- 2 Green Chilies
- Salt to taste
- 1/2 tsp Garam Masala Powder
Instructions
- Start by preparing the onion and ginger for this dish. Grind them into a smooth paste and keep it aside.2 Onion Medium – paste, 1 inch Ginger paste
- Let’s begin the cooking by heating the oil in a pan. Meanwhile, season the fish quite generously with some salt4 tbsp Refined Oil, Salt to taste
- Once the oil is hot, lay the fish in them and fry them slightly on each side. It is going to splutter, so be very careful4-6 nos. Ilish or Hilsa fish pieces
- Once they turn golden, take them out and keep them aside
- Now, in the same oil, add the whole spices and let it sizzle for a minute or so.1 inch Cinnamon, 4 Green Cardamom, 2 Bay Leaves
- Then add the Onion-Ginger paste and fry it nicely with some Salt. We aren’t looking to get them all brown. Just saute them till they are reduced and the raw smell has gone completely
- Once done, add back the fish pieces
- Whisk the yogurt with some water and pour it over the fish. Add the Salt, Sugar, Green chilies, and Garam Masala Powder. Turn the heat on low and allow it to simmer for 3-4 minutes.1/2 cup Yogurt, 1 tsp Sugar, 2 Green Chilies, 1/2 tsp Garam Masala Powder
- Once you see the fat surfacing, turn off the heat and serve.