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

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine) is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine) is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook zafrani ilish (hilsa fish cooked in milk-saffron gravy - bengali cuisine) using 18 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine):
  1. Prepare 2 pieces Ilish Maach (Hilsa Fish)
  2. Get 3 tbsp. mustard oil
  3. Prepare 1" cinnamon stick
  4. Make ready 2-3 green cardamoms
  5. Prepare 4-5 cloves
  6. Take 1-2 bay leaves
  7. Take 1 tsp. cumin seeds
  8. Make ready 1 onion, roughly chopped
  9. Take 1" ginger
  10. Make ready 2-3 garlic cloves
  11. Take 1-2 green chilies
  12. Make ready to taste salt
  13. Get 1 tsp. cumin-coriander powder
  14. Make ready 1/2 tsp. turmeric powder
  15. Take 1-2 slit green chilies
  16. Make ready 1 tsp. coriander leaves, chopped
  17. Prepare 1 cup milk
  18. Take 1/4 tsp. saffron
Instructions to make Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bengali Cuisine):
  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.

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