Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine) is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine) is something which I have loved my entire life.
It has unique taste and flavours that doesn't goes with everything, more experiment lost it's own taste of that fish. Some authentic traditional recipes are there like sarse ilish, vapa ilish, ilish paturi, beg. Ilish maach bhaja (Hilsa fish fry) #acc Nothing can be more simple than this.
To get started with this recipe, we have to prepare a few ingredients. You can have zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine) using 18 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine):
- Get 2 pieces Ilish Maach (Hilsa Fish)
- Take 3 tbsp. mustard oil
- Make ready 1" cinnamon stick
- Take 2-3 green cardamoms
- Get 4-5 cloves
- Take 1-2 bay leaves
- Get 1 tsp. cumin seeds
- Prepare 1 onion, roughly chopped
- Get 1" ginger
- Get 2-3 garlic cloves
- Take 1-2 green chilies
- Prepare to taste salt
- Make ready 1 tsp. cumin-coriander powder
- Make ready 1/2 tsp. turmeric powder
- Make ready 1-2 slit green chilies
- Get 1 tsp. coriander leaves, chopped
- Make ready 1 cup milk
- Take 1/4 tsp. saffron
Even the fried intestine of this fish is a delicacy and is eaten with white steamed rice. As Ilish is a very oily fish it requires very little oil to cook. The oil used to fry the fish gets all its flavor and is served with steamed rice and a hot green chilies. Even the fish head is cooked in so many different ways, and it is considered a delicacy.
Steps to make Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine):
- Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside.
- Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
- Add the ground paste and all the dry spices. Stir fry till the oil separates. Add the saffron-milk and green chilies. Bring it to a boil.
- Add the fried fish and simmer, covered for 2-3 minutes. Add the coriander leaves and switch off the flame. Serve with plain steamed rice.
The Hilsa fish is full of tiny bones which require trained eaters/hands to handle. In Bengal, hilsa can be smoked, fried, steamed, baked in young plantain leaves, prepared with mustard seed paste, curd, brinjal (eggplant), different condiments like jeera and so on. This zafrani pulao recipe fuses braised basmati rice with cumin, whole spices and saffron for a simple yet flavoursome dish. Alfred Prasad's recipe makes a delicious accompaniment to any Indian curry; try it with our chicken tikka recipe or with monkfish curry. The tasty rice would also be fantastic paired with a seafood course.
So that is going to wrap it up with this exceptional food zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
