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

Another Delicious Bengali Dish - "Bhetki Macher Paturi (Barramundi fish wrapped in banana leaf)

image credit Hello readers,      Today I'll share with you a heavenly tasty Bengali fish recipe called "Bhetki Macher Paturi"(Barramundi Fish wrapped in banana leaf). Few people believe it came to India from Bangladesh (Dhaka), some says that this dish influenced by Parsi dish 'patrani macchi', so there is a controversy. Ingredients: 1. Bhetki fish fillets- 10 fillets cut into 4×2 inch pieces. 2.Whole Black mustard- 2 tbs. 3 Whole white mustard-1 tbs. 4. Poppy seeds-1 tbs. 5. Green chilies-10 pieces.(3-4 whole and remaining slit). 6.  Fresh Grated coconut- 1/2 cup. 7. Mustard oil- 3 tbs. 8. Turmeric powder- 2tsp. 9. Sugar-1/2 tsp. 10. Salt- To taste. 11. Fresh lemon juice-1 tsp. 12. Banana leaf- 1 ( cut into 10×8 rectangular shape). 13. Thread- As required. Preparation Method: Step 1- Take a bowl and marinate fish fillets with salt, turmeric powder (1 tsp) and fresh lime juice, keep aside for 20 minutes. Step 2- Now make a past...

Famous Maharashtrian Dessert- Puran Poli

  Dear friends,     Today I am here with another famous delicacy of Maharashtra(India), Puran Poli. The famous delicacy; is specially made by the Marathi during the Gudi padwa and Holi festival. This dessert is also famous apart from Maharashtra in Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu. But the stuffing and ingredients of the delicacy are different. This dish is one of the old dishes mentioned in a 12th-century Sanskrit concordance collected by SomeshvaraIII, who conducted from present-day Karnataka.     So friends, let's start making Puran Poli. Ingredients:- For the outer dough- Whole wheat flour- 2cups.(you can mix all-purpose flour also) Clarified butter- 4tbsp. Salt- 3/4tsp. For the Puran Poli Filling:- Jaggery- 1cup(grated/powdered). Split Bengal Gram- 1cup. Saffron- A pinch. Fennel powder-3/4tsp. Dry ginger powder- 1tsp. Cardamom powder-1/2tsp. Nutmeg powder- A pinch. Clarified butter- 2-1/2 tsp. Other Ingredients:-  Oil- As requir...

Fish Korma

Dear Friends,    Today I came here to share with you a famous Fish korma recipe. This dish is famous in Kerala(India). Friends, did you know basically korma has belonged to Mughlai Cuisine of the Indian subcontinent. It was discovered back in the 16th century. Kormas were often prepared in the Mughal court kitchens, such as the famous Navratan korma, I mentioned before; it has been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. Korma is usually made with meat and vegetables. But, today, I will share with you korma made with fish. This is a very delicious delicacy of Kerala. So, let's start making fish korma. Ingredients:- Pomfret Fish- 4 Pieces(cut into slices). Vegetable or coconut oil- 7tbsp. For Marination:- Red chili powder- 2tsp. Turmeric Powder- 1tsp. Ginger-garlic Paste- 1-1/2tsp. Salt- 1tsp. For the Spice Paste:- Mustard Seeds-2tsp. Kashmiri red chilies- 12nos.(whole) Coriander Seeds- 2tbsp. Cumin Seeds- 2tsp. Ginger- 4tbsp(finely chopped). G...