By Rajan Bhattacharya
July 17, 2024
Doi Ilish, a signature Bengali dish, features fresh Hilsa fish chunks cooked in a tangy yoghurt-based sauce. This aromatic and flavorful dish is a beloved side served with steamed rice.
4 pieces of Hilsa Fish (Ilish Mach) 4 green chillies 200g plain curd 6 tbsp. mustard oil 2 tsp. sugar 1 tsp. turmeric powder 1 tsp. red chilli powder 1 teaspoon salt (or to taste)
Wash the fish chunks thoroughly. In a bowl, beat the plain curd until smooth.
Add mustard oil, sugar, turmeric powder, salt, and red chilli powder to the curd.
Dilute the mixture with 2 cups of water. Coat the Hilsa chunks in the curd mixture from both sides.
Cover the bowl and marinate the fish for 30 minutes. Mix the remaining turmeric powder, red chilli powder, and salt. Add the green chilies to the mixture.
Cover the pan and cook for 15 minutes on medium heat. Flip the fish pieces and heat until the gravy reaches the desired consistency.