Doi Ilish Recipe - Bengali Style Hilsa In Yogurt Gravy Recipe
A high protein Bengali Recipes recipe with fish - ilish, curd (dahi / yogurt) - whipped, teaspoons kasundi mustard sauce. Ready in 25 min, serves 5.
Curated byAnanya Chatterjee🇮🇳
- 1
To begin making the Doi Ilish Recipe, firstly marinate the fish with turmeric and salt
fish - ilish(5)teaspoons turmeric powder (haldi)(2)salt - to taste - 2
Keep it aside
- 3
Heat oil in a heavy bottomed pan
- 4
Once the oil is mildly hot, add the fish and shallow fry them
fish - ilish(5) - 5
Once done, take it out of the pan and keep it aside to cool it down
- 6
Once done, add the fried fish pieces in a mixing bowl along with turmeric powder, red chilli powder, whipped curd and just a pinch of salt
fish - ilish(5)curd (dahi / yogurt) - whipped(1 cup)teaspoons turmeric powder (haldi)(2)teaspoons red chilli powder(2)salt - to taste - 7
Mix everything properly and keep it aside for 10 minutes
- 8
To the same pan, add the rest of the oil, when smoking hot, throw in the nigella seeds and green chillies
kalonji (onion nigella seeds)(1 teaspoon)teaspoons red chilli powder(2)green chillies - slit (adjustable)(4) - 9
When they stop spluttering, turn the heat to low and gently slide in the fish along with the marinade
fish - ilish(5) - 10
Cook for a couple of minutes till the curd starts to release oil
curd (dahi / yogurt) - whipped(1 cup) - 11
Now add a little warm water to the mustard paste and add it to the yogurt mixture
teaspoons kasundi mustard sauce(2)tablespoons mustard oil(3) - 12
Add this micxture to the pan and simmer for 4-5 minutes
- 13
Adjust the salt, give it a mix and serve hot
salt - to taste - 14
Serve Doi Ilish Recipe along with Steamed Rice and Kachumber Salad for a weekday meal
fish - ilish(5) - 15
You can also make this delicious Bengali Style Fish Gravy for your house parties with other Bengali dishes
fish - ilish(5)
Nutrition Facts
Per serving
Rate this recipe
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Doi Ilish Recipe - Bengali Style Hilsa In Yogurt Gravy Recipe
A high protein Bengali Recipes recipe with fish - ilish, curd (dahi / yogurt) - whipped, teaspoons kasundi mustard sauce. Ready in 25 min, serves 5.
Curated byAnanya Chatterjee🇮🇳
Directions
15 steps- 1
To begin making the Doi Ilish Recipe, firstly marinate the fish with turmeric and salt
fish - ilish(5)teaspoons turmeric powder (haldi)(2)salt - to taste - 2
Keep it aside
- 3
Heat oil in a heavy bottomed pan
- 4
Once the oil is mildly hot, add the fish and shallow fry them
fish - ilish(5) - 5
Once done, take it out of the pan and keep it aside to cool it down
- 6
Once done, add the fried fish pieces in a mixing bowl along with turmeric powder, red chilli powder, whipped curd and just a pinch of salt
fish - ilish(5)curd (dahi / yogurt) - whipped(1 cup)teaspoons turmeric powder (haldi)(2)teaspoons red chilli powder(2)salt - to taste - 7
Mix everything properly and keep it aside for 10 minutes
- 8
To the same pan, add the rest of the oil, when smoking hot, throw in the nigella seeds and green chillies
kalonji (onion nigella seeds)(1 teaspoon)teaspoons red chilli powder(2)green chillies - slit (adjustable)(4) - 9
When they stop spluttering, turn the heat to low and gently slide in the fish along with the marinade
fish - ilish(5) - 10
Cook for a couple of minutes till the curd starts to release oil
curd (dahi / yogurt) - whipped(1 cup) - 11
Now add a little warm water to the mustard paste and add it to the yogurt mixture
teaspoons kasundi mustard sauce(2)tablespoons mustard oil(3) - 12
Add this micxture to the pan and simmer for 4-5 minutes
- 13
Adjust the salt, give it a mix and serve hot
salt - to taste - 14
Serve Doi Ilish Recipe along with Steamed Rice and Kachumber Salad for a weekday meal
fish - ilish(5) - 15
You can also make this delicious Bengali Style Fish Gravy for your house parties with other Bengali dishes
fish - ilish(5)
About this recipe
A high protein Bengali Recipes recipe with fish - ilish, curd (dahi / yogurt) - whipped, teaspoons kasundi mustard sauce. Ready in 25 min, serves 5.
Nutrition Facts
Per serving (5 servings)
Rate this recipe
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