- 4-6 pieces Ilish (Hilsa)
- 1 tbsp garlic paste
- 1 tbsp red chili powder
- 2-4 green chilis
- 3 tbsp Ghee (clarified butter)
- 1 tbsp salt
- 1 ½ cups water
- 2 cup Kalojira rice
- 2 tbsp Ghee (clarified butter)
- 1-2 green chili
- 1 tsp salt
- 3 cup warm water
- Whole Garam masala
- 1-2 bay leaf
- 2 Cinnamon stick
- 4-5 green cardamom
- 5-6 cloves
- ½ cup chopped onion
- 1tsbp ginger paste
- 500ml whipping cream
- 100g confectioner’s sugar
- 150g crème fraiche
- 500g raspberries
First, we must cut the Hilsa fish and clean it properly, then it needs to be washed. Wash the rice then soak in water for 20 mins.
For the fish:
- Heat 3 tbsp of Ghee in a deep bottomed wok (or a pot). Add the onion and fry until golden brown.
- Add in the ginger and garlic paste with the red chili powder and stir until oil separates. Sprinkle in water if required.
- Once Masala is ready add in yogurt and salt. Stir well to mix everything.
- Add in the water.
- Add in the raw fish into the gravy very carefully in a single layer without overlapping the fish.
- Add in the green chili and cook for 4-5 minutes, depending on fish size.
- Flip Ilish pieces gently as Hilsa is extremely delicate.
- Cook for 5-7 minutes
- Once finished, keep the fish covered. Otherwise the gravy will dry out.
- Heat the ghee and add whole garam masala to the hot oil.
- Add in the previously soaked rice and stir.
- Add water and salt and let it cook for 15 mins.
- Now arrange the Ilish pieces on the bed of rice and pour the gravy on it. Add the green chilies, cover and cook for 25 minutes.
- Once finished, keep the Ilish Polao covered, only remove the lid once ready to serve.