"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

Thai Green Curry Recipe

image credit Hello readers, Today I'm going to share with you "Thai green curry" recipe. Green curry evolved during the reign of king Rama VI or Rama VII between the years 1908-1926. Ingredients: 1. Boneless chicken-500g (cut into 1.5 cm cubes) breast and thigh portion of chicken. 2. Thai green curry paste-4 tbsp. 3. Coconut milk-1.5 cups. 4. Thai sweet basil leaves- 8 pieces. 5. Chicken stock- 1/2 cup. 6. Eggplants- 70g (1.5cm cubes). 7. Oyster mushrooms- 70g( small pieces). 8. Bamboo shoots- 1/2 cup. 9. Kaffir lime leaves- 4 pieces.(broken halves). 10. Palm sugar- 2 tbsp. 11. Fish sauce- 2 tbsp. 12. Coconut cream- 1 cup. 13. Vegetable oil- 2 tbsp. 14. Red spur chilies -2 ( julienned). Preparation Method: Step 1- In a blender add sweet basil leaves (4) with half portion of coconut milk and make mixture with it set aside in a bowl. Step 2- Place a wok on the gas oven add vegetable oil and remaining coconut milk and bring it to boil till it became thick. Step 3- Add gree

The South Indian Delicacy - "Appam (Hopper)"

image source Hello readers, Today I'm going to share a famous South Indian recipe called "Appam (Hoppers)".This is a bowl shaped pancake; some says that it's originated from 'Jewish Community' of India. Ingredients: 1. Regular Basmati Rice- 2 cups. 2. Parboiled Rice - 1 cup. 3. Coconut milk- 1 cup. 4. Grated coconut- 1/2 cup. 5. Granulated sugar- 1/2 cup. 6. Sugar -1 tsp. 7. Dry active yeast - 1/2 tsp. 8. Salt- To taste. 9. Oil - As per required( to drizzle appam). Preparation Method: Step 1- One day before making Hoppers, Rinse both the rice varieties together and Soak them in water for 4-5 hours. Step 2- Take 1/2 cup warm water, add 1 tsp sugar, dry active yeast and mix them well and cover the bowl. Set aside for 15 minutes. Step 3- After 4-5 hours drain the water from rice and add them to the grinder with salt, granulated sugar, grated coconut and grind them by adding little by little coconut milk until not getting a smooth batter. The batter should r

Kadali Bhanda O Chingudi Tarkari (Odia Style Banana Flower & Prawn curry.')

Dear Friends, Today I am here to share a famous Oriya delicacy,' Kadali Bhandara chinguri tarkari.' Before that like to share with you the health benefits of banana flower. It is believed that southeast Asians were the first people known to cultivate banana plants. There are several benefits of banana flower. It helps to overcome diabetes. Banana flower has the capability to treat infection; Because it holds ethanol flowers, which helps to prevent pathogenic bacterial extension. Banana flower helps increase the hemoglobin in the body as it has rich fiber and iron. which helps in red blood cell formation overcome anemia. Banana flower raised the lactating for mothers. It helps to cure immoderate bleeding, maintains a healthy uterus, restricts costiveness during pregnancy, and increases lactation. It maintains a healthy uterus, decreases constipation during pregnancy, and boosts lactation. It supplements progesterone, which helps to decrease extreme bleeding.

Search This Blog