Ilish Macher Korma: Bengali Hilsa Fish Curry in Rich Gravy
Ilish Macher Korma, a cherished dish from Bengali cuisine, is a delightful preparation that holds a special place in the hearts of Bengalis, particularly during the grand festival of Durga Puja. In this traditional recipe, Hilsa fish (locally known as Ilish) is cooked in a rich, aromatic gravy made from a blend of spices, nuts, and yogurt, creating a dish that’s both fragrant and flavorful. This is a perfect side dish to accompany a Bengali feast and is best enjoyed with jeera rice (cumin-flavored rice) or soft phulkas.
Cuisine: Bengali
Course: Side Dish
Diet: Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Hilsa Fish (Ilish) | 300 grams (fillets) |
| Onion | 4 tablespoons (ground to paste) |
| Ginger | 1 teaspoon (grated) |
| Garlic | 1/2 teaspoon (minced) |
| Green Chillies | 3 (slit) |
| Cashew nuts | 3 tablespoons (ground to paste) |
| Sultana Raisins | 2 tablespoons |
| Hung Curd (Greek Yogurt) | 1/2 cup |
| Cinnamon Stick (Dalchini) | 1 inch |
| Bay leaf (Tej Patta) | 1 |
| Cardamom Pods/Seeds (Elaichi) | 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 | To cook |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Instructions:
-
Marinate the Fish:
Start by washing the Hilsa fish fillets thoroughly. Rub the fish pieces with a pinch of turmeric powder and salt, and let them marinate for about 15 minutes. This helps to infuse the fish with the flavors and also gives it a beautiful golden hue when cooked. -
Fry the Fish:
Heat a little mustard oil in a wok (kadai) over medium heat. Once the oil is hot, gently fry the marinated Ilish pieces for about 30 to 45 seconds on each side. The fish should be lightly browned on both sides. Remove the fish from the oil and set it aside. -
Temper the Oil:
In the same oil, add the whole cinnamon stick, bay leaf, and green cardamom pods. Sauté the whole spices for a few seconds until they release their aromatic fragrance. This step is essential to infuse the oil with deep flavors. -
Prepare the Gravy Base:
Add the grated ginger and minced garlic to the tempered oil. Sauté for a minute, allowing the flavors to meld together. Then, add the ground onion paste along with the slit green chillies. Cook the mixture, stirring continuously, until the onion paste becomes golden brown and the oil starts to separate from the gravy. If the mixture appears too dry, add a little water to loosen it. -
Add Yogurt and Spices:
Once the onion mixture is well-cooked, stir in the hung curd (Greek yogurt). Cook the mixture on medium heat until it blends well and forms a smooth, thick gravy. Add salt and sugar to balance the flavors. -
Incorporate Nuts and Raisins:
Now, add the ground cashew nuts paste and sultana raisins. Cook for a few minutes until the nutty aroma of the cashew paste fades away, and the gravy becomes rich and creamy. -
Cook the Fish:
Add milk and 1-1/2 cups of water to the gravy, stirring gently to combine. Bring the mixture to a boil. Once the gravy is boiling, carefully add the fried Ilish fish pieces back into the pan. Cook for 8-10 minutes, or until the gravy has thickened and the fish is cooked through. The fish should absorb the flavors of the gravy. -
Final Touch:
Add ghee and garam masala powder to the curry, and mix well. The ghee enhances the richness and aroma of the dish. Allow it to cook for another 2-3 minutes for the flavors to meld together. -
Serving Suggestion:
Serve this delicious Ilish Macher Korma with Jeera Rice (Cumin & Ghee Flavored Rice), Bengali Potol Bhaja (Bengali Style Parwal Sabzi), and Phulka for a complete Bengali meal. For dessert, treat yourself to Rasgulla to end the meal on a sweet note.
Tips:
-
Choosing the Fish: Hilsa (Ilish) is the star of this dish, known for its rich, oily texture and delicate flavor. If you cannot find Hilsa fish, you can use other meaty fish varieties, though the taste may differ slightly.
-
Yogurt: For the best results, use thick Greek yogurt (hung curd) to create a creamy gravy. This helps balance the richness of the dish and enhances its texture.
-
Spices: Bengali cuisine is known for its aromatic spices. You can adjust the spice levels by adding more or fewer green chillies and red chilli powder, based on your heat tolerance.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~25g |
| Carbohydrates | ~12g |
| Fat | ~25g |
| Saturated Fat | ~6g |
| Cholesterol | ~75mg |
| Sodium | ~250mg |
| Fiber | ~1g |
| Sugars | ~5g |
This Ilish Macher Korma recipe brings together the classic Bengali flavors in a rich, satisfying dish that’s perfect for any festive occasion. Whether you’re celebrating Durga Puja or simply looking to enjoy a flavorful, traditional Bengali curry, this recipe is sure to become a favorite in your culinary repertoire.
