Easy Way to Prepare Favorite Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine)

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a special dish, Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine) Recipe.

You can cook Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine) using 18 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine)

1. Take 2 pieces of Ilish Maach (Hilsa Fish).
2. Take 3 tbsp. of mustard oil.
3. Prepare 1" of cinnamon stick.
4. Make ready 2-3 of green cardamoms.
5. Take 4-5 of cloves.
6. Prepare 1-2 of bay leaves.
7. It’s 1 tsp. of cumin seeds.
8. It’s 1 of onion, roughly chopped.
9. Take 1" of ginger.
10. Make ready 2-3 of garlic cloves.
11. Take 1-2 of green chilies.
12. Take to taste of salt.
13. Make ready 1 tsp. of cumin-coriander powder.
14. Make ready 1/2 tsp. of turmeric powder.
15. It’s 1-2 of slit green chilies.
16. It’s 1 tsp. of coriander leaves, chopped.
17. Prepare 1 cup of milk.
18. Take 1/4 tsp. of saffron.

Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine) step by step

1. Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside..
2. Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds..
3. Add the ground paste and all the dry spices. Stir fry till the oil separates. Add the saffron-milk and green chilies. Bring it to a boil..
4. Add the fried fish and simmer, covered for 2-3 minutes. Add the coriander leaves and switch off the flame. Serve with plain steamed rice..