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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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Bengali

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

Instructions
 

  • Marinate the fish with little turmeric powder and salt.
  • 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).
  • Marinate the fried fish with rest of the turmeric, red chilli powder, whipped curd and just a pinch of salt.
  • To the same pan, add the rest of the oil, when smoking hot, throw in the nigella seeds and green chillies.
  • 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.
  • Now add a little warm water to the mustard paste, add to the yogurt gravy and simmer for 4-5 minutes.
  • Adjust the salt, drizzle some mustard oil and serve with steamed rice.