Nawabganjer Ilish Roast by Rukma Dakshi | In collaboration with Benfish Revelry

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NABABGANGJE ER ILISH ROAST
BY - RUKMA DAKSHI (CULINARY EXPERT)

Ingredients:
Hilsha fish
Finely sliced onion
Salt
Sugar
Curd
Raisins
Turmeric powder
Kashmiri red chilli powder
Slit green chilli
Cinnamon
Crushed green cardamom
Beresta
Bay leaf
Mustard Oil
Ghee

Method:
Wash the fish properly. Add to it salt and turmeric and keep for 5 minutes. Now add to it curd, sugar, kashmiri red chilli powder, bay leaf, cinnamon and cardamom. Keep this marinated fish covered for 10 to 15 minutes. Now in a non-stick pan add the oil and ghee. When the oil is heated, simmer the gas and put the marinated fish. Cover it and cook in medium flame until one side becomes golden.
Carefully turn the other side and cook in the same way. When the fish is half cooked add to it raisins, slit green chillies and beresta and very carefully mix them with the gravy. Now cook covered in low flame for 2 minutes more. You may add a dash of lime juice to this (optional). Serve it with basanti polao.

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