Ilish Macher Korma Recipe – Hilsa Fish Curry in Rich Gravy
Ilish Macher Korma, a quintessential Bengali dish, is a rich and aromatic curry made with Hilsa fish. This indulgent curry features a delicate blend of spices, including turmeric, garam masala, and cardamom, which harmonize perfectly with the creamy texture of yogurt, cashew paste, and raisins. It’s an ideal side dish to pair with Jeera Rice or Phulka for a traditional Bengali meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Hilsa Fish (fillets) | 300 grams |
| Onion (ground to paste) | 4 tablespoons |
| Ginger (grated) | 1 teaspoon |
| Garlic (minced) | 1/2 teaspoon |
| Green Chillies (slit) | 3 |
| Cashew nuts (ground to paste) | 3 tablespoons |
| Raisins | 2 tablespoons |
| Hung Curd (Greek Yogurt) | 1/2 cup |
| Cinnamon Stick (Dalchini) | 1 inch |
| Bay leaf (Tej Patta) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 4 |
| Turmeric powder (Haldi) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Sugar | 1 tablespoon |
| Salt | To taste |
| Red Chilli powder | 1-1/2 teaspoons |
| Ghee | 1 tablespoon |
| Mustard oil (for cooking) | As needed |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Bengali
Course: Side Dish
Diet: Non-Vegetarian
Instructions
-
Marinate the Fish
Begin by washing the Hilsa fish fillets thoroughly. Rub them with turmeric powder and salt, then leave them to marinate for 15 minutes. -
-
Fry the Fish
Heat some mustard oil in a wok. Gently fry the marinated Hilsa fish fillets for about 30-45 seconds on each side, ensuring they cook lightly. Remove the fish from the oil and set aside. -
Tempering the Oil
In the same oil, add a whole cinnamon stick, bay leaf, and cardamom pods. Saute these whole spices for a few seconds until they release their fragrant aroma. -
Cooking the Base
Add the grated ginger and minced garlic to the wok. Fry for a minute until they turn aromatic. Then, add the ground onion paste and 2-3 slit green chillies. Cook this mixture, stirring occasionally, until it comes together and separates from the sides of the wok. -
Adding the Yogurt and Spices
If the mixture starts to dry out, add a small amount of water. Stir in the hung curd (Greek yogurt) and cook on medium flame, allowing the ingredients to combine well. -
Seasoning the Gravy
Add salt, sugar, and red chili powder to the gravy. Mix everything thoroughly. Now, add the cashew nut paste and whole raisins, and continue cooking until the nutty aroma fades, and the mixture is well blended. -
Simmering the Curry
Pour in milk along with 1-1/2 cups of water. Bring the gravy to a boil, and then add the fried Hilsa fish fillets back into the wok. Let the fish cook for about 8-10 minutes, or until the gravy thickens to your desired consistency. -
Finishing Touches
Once the gravy has thickened and the fish is fully cooked, add ghee and garam masala powder. Stir gently to combine and allow the flavors to meld. -
Serving
Serve your Ilish Macher Korma with Jeera Rice (Cumin & Ghee Flavored Rice), Bengali Potol Bhaja (Bengali Style Parwal Sabzi), and Phulka. End your traditional Bengali meal with a sweet treat like Rasgulla for a perfect dining experience.
Enjoy the rich and flavorful Ilish Macher Korma, a true celebration of Bengali cuisine!
This Ilish Macher Korma is a sumptuous, flavorful dish perfect for special occasions or a comforting home-cooked meal. It combines the delicacy of Hilsa fish with the richness of a creamy, spiced gravy, making it a beloved recipe in Bengali households. Pair it with simple rice and a vegetable dish for a complete and satisfying meal.
