Wednesday, 30 October 2013

Shahi Ilish


Ghee:4 tbsp
Cinnamon:2(each 1 inch)
Green cardamom:1
Bay leaf:2
Kashmiri whole chilli:2
Onion paste:1,large
Ginger-garlic paste:1 tbsp
Cashew paste:2 tbsp (in 2 tbsp milk)
Raisin paste:2 tbsp
Poppy seed paste:1 tsp
Red chilli powder:1 tsp
Milk:1 cup
Curd:1 tbsp
Salt to taste
Sugar:1 tsp
Shahi garam masala powder:1 tsp
Rose petals:4-5

Heat ghee & temper whole garam masala & bay leaf..
Rub salt to hilsa pieces & fry in ghee.
Add all ingredients except milk & Shahi garam masala powder & cook till ghee removes from sides.
Add hilsa pieces & cook for 5 mins.
Add milk & cook for 5 mins.
Temper Shahi garam masala powder in 1 tsp of ghee & add it to hilsa.
Top with rose petals & cover & cook for 2 mins.
Remove from heat & keep for half an hour so that the flavour of the gravy mixes with hilsa.
Serve hot with rice.

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