This dark overcast morning, an uncanny ominous lull around, the birds and bees nowhere to be sighted, the Queen picks a very unlikely paramour in milk. Yes, milk !!!
Frown did many, we are cognizant, aren’t we, of the Queens amorous desire for mustard (the finger-licking delicious Shorshe Ilish) or curd or just gorgeous mustard oil (the humble and unpretentious yet delectable Ilish Tel Jhol) – but milk ?
But as ever, the prima donna serenades her lover in a stellar performance that stuns one and all, even her most cynical detractors, to a hushed silence. Simple yet eclectic. Humble yet divine. Earthy yet intoxicating.
Doodh Ilish – One of my favorite Ilish delicacies – do give it a try and I bet, you shall be transported to food heaven !!!
Doodh Ilish (Hilsa in Milk)
Doodh Ilish. Ilish cooked in milk. Just a throw of kalonji, some wicked green chillies and a luxuriant drizzle of mustard oil. Simple yet eclectic.
Ingredients
- 4 pieces Ilish or hilsa
- 1.5 cup milk
- 0.5 tsp nigella seeds or kalonji
- 1.5 tsps turmeric powder
- 1 tsp red chilli powder
- 3-4 green chillies slit
- 3 tbsp mustard oil
- salt to taste
Instructions
- Marinate the fish with turmeric and salt.
- Dissolve the remaining turmeric powder and red chili powder in a little water and keep aside.
- Heat oil in a pan, shallow fry the fish. If the ilish is indeed very fresh, you need not fry it.
- To the same pan, add the remaining oil, when smoking hot, throw in the nigella seeds and green chillies and allow them to splutter.
- Now add the turmeric - red chilli paste, cook for a couple of minutes till oil starts releasing from the masala.
- Lower the flame and gently pour in the milk, allow to simmer.
- When the gravy has reduced to almost half, add the fish and adjust seasonings. Cook over a low flame for a further 3-4 minutes, doodh ilish is ready.
- Serve hot with white rice.
Notes
very nice
Wow, will try