Shahi Hilsa Korma

Collected Photo

Ingredients:

• Hilsa fish: 6 pieces
• Onion paste: ½ cup
• Sour yoghurt: ½ cup, well beaten
• Ginger paste: 1 tsp
• Garlic paste: ½ tsp

• Cashew paste: 2 tbsps
• Cardamom: 3
• Cinnamon: 2 pieces
• Bay leaf: 1
• Green chillies: 6-7
• Sugar: a little
• Fried onions: ¼ cup
• Ghee and mustard oil: as needed
• Salt: to taste

Method:

1. Wash the hilsa pieces and rub them with salt. There is no need to fry the fish for this korma.
2. Heat the mustard oil and ghee in a pan. Add the cardamom, cinnamon and bay leaf.
3. Add the onion paste and ginger-garlic paste. Add a little water and cook until the mixture is well reduced and fragrant.
4. Add the beaten sour yoghurt and cashew paste. Stir and cook for about 2 minutes, taking care not to let the yoghurt curdle.
5. Add 1 cup of hot water, salt, sugar and green chillies. Bring the gravy to a boil.
6. Once boiling, gently add the hilsa pieces. Cover and cook over medium heat for 10-12 minutes.
7. Five minutes before removing from the heat, sprinkle the fried onions and 1 teaspoon of ghee over the top. Cover and let it rest.

Tip: The yoghurt should be at room temperature and thoroughly cooked into the gravy before adding the fish. Avoid excessive stirring, as the hilsa pieces can easily break apart.