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Doi Ilish

Doi Ilish (Hilsa in Yogurt)

Doi Ilish. Ilish cooked in yogurt. Just a throw of kalonji, some wicked green chillies and a luxuriant drizzle of mustard oil. Simple yet eclectic.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Bengali
Ingredients Method

Ingredients
  

  • 4 pieces Ilish or hilsa
  • 1/2 cup curd whipped
  • 2 tsps mustard paste with green 1-2 green chilies
  • 1/2 tsp nigella seeds or kalonji
  • 1.5 tsps turmeric powder
  • 1 tsps red chilli powder
  • 3 - 4 green chillies slit
  • 4 tbsps mustard oil
  • salt to taste

Method
 

  1. Marinate the fish with little turmeric powder and salt.
  2. Heat oil in a pan, shallow fry the fish (I can see your frown there (smiley) yes, it might be blasphemy to some who doggedly persist that you should never fry the fish. Take a call - if the ilish is indeed very fresh, you need not fry it).
  3. Marinate the fried fish with rest of the turmeric, red chilli powder, whipped curd and just a pinch of salt.
  4. To the same pan, add the rest of the oil, when smoking hot, throw in the nigella seeds and green chillies.
  5. When they stop spluttering, turn the heat to low and gently slide in the fish along with the marinade. Cook for a couple of minutes till the curd starts to release oil.
  6. Now add a little warm water to the mustard paste, add to the yogurt gravy and simmer for 4-5 minutes.
  7. Adjust the salt, drizzle some mustard oil and serve with steamed rice.