Shahi Doodh Ilish | How to make Shahi Doodh Ilish

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ByTrisha Rudra
Created on 6th Jul 2017
  • Shahi Doodh Ilish, How to make Shahi Doodh Ilish
Shahi Doodh Ilishby Trisha Rudra
  • Shahi Doodh Ilish | How to make Shahi Doodh Ilish (6 likes)

  • 1 review
    Rate It!
  • By Trisha Rudra
    Created on 6th Jul 2017

About Shahi Doodh Ilish

Quite aptly, as the name suggests, this one’s a royal delicacy that’s actually quite simple to make. Despite its name, the Shahi Doodh Ilish is really quite light on the palate, and most of all, it’s great for special occasions, dinner parties and any time you are entertaining guests. Woo them with this creamy dish and get oodles of compliments and guaranteed requests for second helpings!

Shahi Doodh Ilish is a delicious dish which is liked by the people of every age group. Shahi Doodh Ilish by Trisha Rudra is a step by step process by which you can learn how to make Shahi Doodh Ilish at your home. It is an easy recipe which is best to understand for the beginners. Shahi Doodh Ilish is a dish which comes from Bihar cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 3 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Shahi Doodh Ilish takes 15 minute for the preparation and 10 minute for cooking. The aroma of this Shahi Doodh Ilish make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Shahi Doodh Ilish will be the best option for you. The flavor of Shahi Doodh Ilish is unforgettable and you will enjoy each and every bite of this. Try this Shahi Doodh Ilish at your weekends and impress your family and friends.

  • Prep Time15mins
  • Cook Time10mins
  • Serves3People
Shahi Doodh Ilish

Ingredients to make Shahi Doodh Ilish

  • Ilish filets – 6, washed and drained (pat dry)
  • Salt & Turmeric – ½ teaspoon each, for marinating the fish
  • Mustard oil – for frying fish
  • Posto/Khus Khus – 1 tablespoon
  • Milk – ½ cup + 2 tablespoon (preferably whole or full-fat milk)
  • Cashew paste – ½ teaspoon
  • Salt – to taste
  • Green chilies – 1 or 2 as per heat preference
  • Sugar – a pinch
  • Ghee – 2 tablespoon
  • Garam Masala Powder – 1 teaspoon
  • Garam Masala Powder – 1 teaspoon
  • Kewra essence/Screw pine essence – 1 or 2 drops
  • Fried onions/Birista – to garnish

How to make Shahi Doodh Ilish

  1. Wash and drain the posto, soak it in 2 tablespoon of warm milk for 30 minutes to an hour and grind into a smooth paste.
  2. Soak the cashews in warm water for 15 minutess, drain and also grind into a smooth paste.
  3. Pat dry the washed fish and rub with salt and turmeric and marinate for 10-15 minutes.
  4. Heat a heavy-bottomed pan with mustard oil and deep fry the fish until golden and crisp. Drain on a paper towel.
  5. In another pan, add 2 tablespoon ghee and when it smokes, add the bay leaves.
  6. As they sputter and crackle, turn down the heat and add the posto and cashew nut paste.
  7. Fry on a low flame, stirring constantly, for about 3 to 4 minutes, until the ghee separates from the masala.
  8. To the masala paste, add salt, a pinch of sugar and garam masala powder.
  9. Mix well, and slowly add the milk; be careful to avoid splatters.
  10. Gently mix the milk with the masala and when the gravy begins to bubble and thicken, slide in the fried fish.
  11. Cover with a lid and cook for about 3 to 4 minutes. You don’t need to add water, unless gravy is too thick, in which case, add 2 tablespoon of warm water.
  12. Uncover lid after 3-4 minutes, and check gravy consistency. Also check salt and seasonings and discard the bay leaves.
  13. When gravy has thickened to a soupy consistency, switch off the heat, and add a few drops of kewra essence.
  14. Serve with a dash of birista/fried onions, with piping hot rice, and a few hot green chilies.

Reviews for Shahi Doodh Ilish (1)

Sangeeta Aroraa month ago