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Shahi Doodh Ilish

Jul-06-2017
Trisha Rudra
15 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Shahi Doodh Ilish RECIPE

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!

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Bihar
  • Frying
  • Main Dish
  • Egg Free

Ingredients Serving: 3

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

Instructions

  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 (1)  

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Sangeeta Arora
Jul-07-2017
Sangeeta Arora   Jul-07-2017

Amazing!

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