🐟 Ilish Macher Malai Curry – Hilsa Curry with Coconut Milk
Ilish Macher Malai Curry is a rich, aromatic Bengali delicacy that combines fresh Hilsa fish with creamy coconut milk, delivering a divine culinary experience. Known for its unique flavor, Hilsa fish holds a special place in Bengali cuisine and culture.
🛒 Ingredients:
- Hilsa fish (Ilish) – 6-8 pieces, cleaned and sliced
- Coconut Milk – 2 cups (freshly extracted or canned)
- Mustard Oil – 4 tablespoons
- Green Chilies – 3-4 slit lengthwise
- Turmeric Powder – 1 teaspoon
- Red Chili Powder – ½ teaspoon
- Cumin Powder – 1 teaspoon
- Nigella Seeds (Kalonji) – ½ teaspoon
- Bay Leaves – 2
- Salt – to taste
- Sugar – ½ teaspoon (optional, enhances taste)
- Ginger Paste – 1 tablespoon
- Onion Paste – 2 tablespoons
- Garam Masala Powder – ½ teaspoon
- Fresh Coriander Leaves – handful (for garnish)
👩🍳 Cooking Process:
Step 1: Preparation & Marination
- Clean the Hilsa pieces and lightly marinate them with turmeric powder and salt. Keep aside for 10-15 minutes.
Step 2: Frying the Fish
- Heat mustard oil in a pan until smoking hot, reduce flame to medium.
- Fry Hilsa pieces lightly (do not deep fry) for just 2-3 minutes. Set aside.
Step 3: Preparing the Curry
- In the same pan, add nigella seeds (kalonji) and bay leaves. Allow to crackle briefly.
- Add onion paste and ginger paste; sauté till golden brown.
- Now, add turmeric powder, red chili powder, cumin powder, salt, and sugar. Stir well and cook the spices on low flame until oil separates from the sides.
Step 4: Adding Coconut Milk
- Slowly add coconut milk, gently stir, and bring it to a simmer. Cook for 3-4 minutes on low flame.
Step 5: Cooking the Hilsa
- Add the fried Hilsa pieces gently into the simmering gravy.
- Add slit green chilies and sprinkle garam masala powder. Cover and cook for about 7-8 minutes on low heat until the fish is fully cooked and gravy thickens slightly.
Step 6: Finishing Touch
- Garnish with fresh coriander leaves and a few drops of mustard oil for authentic flavor.
- Turn off the heat, let it rest covered for 5 minutes before serving.
🍽️ Serving Suggestions:
- Serve hot with steamed white rice or Bengali pulao to relish the authentic flavors fully.
📌 Chef’s Tips:
- For the best taste, choose fresh Hilsa, known for its distinctive aroma.
- Adjust green chilies and spice level according to your preference.
📖 Reference and Credits:
Enjoy the authentic Bengali experience at the annual Sundarban Hilsa festival, also popularly known as Sundarban ilish utsav, celebrating the rich culinary heritage of Bengal.
🌐 Recipe inspired by traditional Bengali cooking methods and flavors.