Skip to main content

"Ilish Polau" - A traditional Bengali fish recipe




Hello readers,
    Today is the time to taste something different. In rainy season we Bengalis love to eat Ilish (hilsa fish), I thought why don't we make "Ilish Pulao" today? So what are you waiting for let's start!

Ingredients:-

1. Gobindobhog rice (4 cup)
2. Ilish Fish (5pc)
3.Vegetable oil- 4 table spoon
4. Ghee-2 table spoon
5. Flour-1 tea spoon
6. Coconut milk:- 3-4 table spoon
7. Sweet curd:- 1 table spoon
8. Milk:- 2 cup
9. Red chili:- 2 to 3 (whole)
10. Water:- 6 cup

** Gobindobhog rice:- This rice cultivated mostly in West Bengal in India, it is a short-grain, White, aromatic, sticky rice having a sweet buttery flavour.

## Always remember that water should be double quantity of rice, here I took 4 cup rice, so I added 6 cup water with 2 cup milk.

Spices:-

1. Onion:- 2 tea spoon (paste), 2 tea spoon (juice)
2. Garlic:- 1/2tea spoon(paste), 1 tea spoon (juice)
3. Ginger:- 1 tea spoon juice
4. Kashmiri chili powder:- 2 tea spoon
5. Salt:- to taste
6. Sugar:- to taste (optional)

Preparation:-

1. First soak the rice in water.

2. Take a pan, add 2 table spoon vegetable oil and 1 table spoon ghee in it.

3. Add onion & garlic paste and let them became soft .

4. Take a bowl & mix sweet curd with flour.

5. Once onion and garlic paste became soft add kashmiri red chili powder, mixture of sweet curd and flour, then stir them well. When this mixture release oil add coconut milk into it with some water, then add very little salt.

6. When this mixture will start boiling add all Ilish pieces and red chili (whole). Let them cook well from both sides for at least 5 minutes. After that turn off the gas oven.

7. Take another pan.

8. Add remaining vegetable oil and ghee into it.

9. Put red chili, ginger juice, onion juice and garlic juice one by one, let them cook well.

10. Add Fish gravy into it and cook well for while.

11. Now add 6 cup water and 2 cup milk into it.

12. Add soaked rice while this mixture start boiling.

13. Add salt and sugar to taste.

14. Now let the rice cook for 20 minutes in low flame.

15. When rice will be cooked 80%, make 5 places (holes) into them so that you can keep fish pieces into that holes.

16. Take cooked fish pieces and put them the places we made on rice (handle fish pieces softly else they will be broken).

17. Again you will have to cook them for 10 minutes (low flame) so that rice can be cooked well.

18. Its now ready to serve. When you will serve them remember first serve rice on the plate and softly take out the fish and keep it on serving plate else fish will be broken.




*** Source of images used in this article : web

Comments

Last week's top

My first recipe - Traditional Indian Sweets "Jibhey Gajaa"

Hello readers,       Today I'm going to share my first recipe with you,  before that I will share you the story of this dish, this is a sweet dish and very popular in Odisha (an eastern Indian state on the Bay of Bengal), they devoted this dish to Lord Jagannath (Hindu GOD), the dish named Jibhey Gajaa. This name was given because this sweet dish looks like a tongue (jiv in Bengali), you can keep this sweet in air tight container for long period & don't need refrigerate, so let's start. Ingredients: 1. Flour (250gm) 2. Sugar (500gm) 3. Vegetable oil (250ml)  4. Salt (As needed) 5. Ghee (2 table-spoons) 6. Water (100 ml) 7. Cardamom powder (1/2 table-spoon) Preparation: 1) First take a bowl , give 70% flour in it, add pinch of salt, 1 tea spoon sugar & 2 teaspoon vegetable oil. Stir continuously until mix it properly with spoon, now add some water and make a medium soft dough. 2) Now keep it aside, take a pan keep it on...

Royal delicacy of India "Laal Maas"

  image credit Hello readers,      Today I'm going to share with you another Royal delicacy of India "Laal Maas". India known as the "Lord of the Kings",this is the dish of ' Rajasthan' comes from the ' Mewari Gharana' and was a product of an innovation. Rajasthan is a state in northern India that is steeped in culture, royalty and history. 'Laal Maas' story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty, enough to suit the palate of a warrior. 'Laal Maas' helmed as the true-blue Mewari marvel of the Rajput worriors, this fierce delicacy can make your brows sweat and if it doesn't perhaps it isn't the real deal. So let's start making famous delicacy of Rajasthan! Ingredients:- 1. Mutton- 1 kg( with bone cut into 1 inch pieces). 2. Yogurt- 1 cup. 3. Ghee( clarified butter)- As required. 4. Charcoal- 4 pieces.  Whole spices:- 1. Kashmiri red chilies- 20 (whole). 2. Cumin seeds- 2 ...

Madras Lamb Curry

  Dear Friends,   Today I am here to share a south Indian delicacy ' Madras Lamb Curry.' This curry is sharply hot. Many people assumed that in 1640 this curry was carried by the English traders. But others also believed that it was conceived in Britain's curry house. There is a controversy related to this delicacy. So, let's start making 'Madras Lamb Curry.' Now Madras is known as 'Chennai.' Ingredients:- Lamb- 1kg.(2-inch pieces). Coconut Oil- 4tbsp. Coriander leaves- 3tbsp(finely chopped).For garnishing. Spices for Curry powder:- Fenugreek Seeds- 1-1/2tsp. Mustard seeds- 1-1/2tsp. Cumin seeds- 1-1/2tsp. Coriander seeds- 2tbsp. Fennel seeds- 1-1/2tsp. Poppy seeds- 2-1/2tbsp. Black peppercorns- 2-1/2tsp. Dry red chilies- 8nos. Cinnamon stick- 3-inch. Cloves- 8nos. For the spice paste:- Green chilies- 4nos. Garlic- 10cloves. Ginger- 2-inch. Fresh coconut- 1/2 cup(grated). Jaggery- 2tbsp(grated). For Lamb Curry:- Onion- 4 medium(chopped). Tamarind- 2tbsp....