Doi ilish recipe with step by step pictures – It’s a finger-licking Bengali hilsha fish curry or ilish macher recipe where hilsha is cooked in a curd based gravy. It’s not only a curd based gravy, but it’s also a curd-mustard paste gravy or doi-shorshe gravy. So we can explain this recipe as doi shorshe ilish too.
When mustard-green chili paste is added with a generous amount of well-beaten curd, along with a little turmeric powder and salt, followed by the pungent mustard oil, are incorporated together to marinate raw fresh hilsha or ilish mach for a specific time period and lastly few nigella seeds or kalojeera or kalonji in hot mustard oil will rescue it from the marination and turn it into a mouthwatering slight tangy sizzling hot doi ilish. Let it be served and I’m sure you must not be able to resist yourself without tasting this hilsa recipe or ilish macher recipe.
Basically, we Bengalis have it with piping hot steamed rice or basmati rice but if you have any other choice to accompany this ilish macher recipe or hilsa recipe then go for it. As I believe experiment with food always gives us a new experience and sometimes we explore the better taste than before.
You must be thinking of doi or curd, really it tastes good with fish! Yes, especially in this hilsa recipe, doi or curd enhance its taste ten times more. It won’t be tangy in taste, then you should try it with hilsha or ilish mach and the taste will surely change your mind and you will fell in love with hilsha.
Please let me know how this ilish macher recipe or hilsa recipe worked in your kitchen by leaving a comment in the comment box below.
You may like my other Hilsa recipe or ilish mach recipe(below):
Bhapa ilish or steamed hilsha recipe
Ilish Macher Paturi or Hilsha cooked in Banana leaf recipe
Sorshe Ilish or Hilsha in a mustard paste gravy recipe
Doi Ilish recipe
- 6 pieces Hilsha or Ilish (400 gms)
- 3/4 cup curd or doi (well beaten)
- 1 1/2 tbsp mustard seeds
- 8 green chilies
- 1/4 tsp kalojeera or kalonji or nigella seeds
- 1 1/2 tsp turmeric powder
- 3 tbsp mustard oil
- 3/4 cup water
- 1/2 tsp sugar(optional)
- 1 1/2 tsp salt
Prep time: 5 mins(without marination)
Cook time: 15-20 mins
Served in: 20-25 mins
Served for: 5-6 people
Author: Moumita Paul
How to make doi ilish or doi shorshe ilish recipe with step by step pictures
- Before starting the preparation, you should take a sieve(using for sieving tea), then put the mustard seeds in it and wash for 2-3 times(it’s a simple trick to wash mustard seeds and poppy seeds without wasting a single seed) and soak it in water for 15 mins.
- First, wash all pieces of fish with water and drain the water. Keep it aside.
- Take a small blender jar, add soaked mustard seeds with 1/2 tsp of salt, green chilies, and 2 tbsp curd(from the 3/4 cup of well-beaten curd), 2-3 tbsp of water(if required).
- Make a smooth mustard-chili paste. Keep it aside.
- Now take a mixing bowl, add mustard- chili paste, rest of the well-beaten curd, 1 1/2 tsp turmeric powder, 2 tbsp mustard oil and a little water(about 1/4 cup) for making the marination. Mix it well.
- Add the fish pieces to it, coat the pieces nicely with this marination and add 4 green chilies(slit) to it. And marinate it for 45-mins-1hour.
- After 1 hour, Take a pan, place it on medium heat, make the pan hot. Add 1 tbsp mustard oil to it.
- Let the oil gets hot, then add 1/4 tsp of kalojeera or kalonji to it.
- Now add the marinated fish to it. Cover the pan with a lid.
- After 5-6 mins, remove the lid and gently turn over the fish(as ilish is very delicate by its nature). Again cover the pan with a lid.
- Again after 5-6 mins remove the lid, add 1 tsp salt,1/2 tsp of sugar(optional) and 3/4 cup of water to it. Let it boil.
- When the gravy will get little thick and will reach to your desired consistency then turn off the heat.
- Serve this doi shorshe ilish recipe with piping hot White rice.
- Here I marinate the hilsa fish or ilish mach for 45mins -1 hr, as I got the best result with this marination time. You can marinate the fish for at least for 15-20 mins.
- Addition of salt completely depends on your taste, here I’ve described the salt as per my taste. You may increase or decrease as per your taste.
- I’ve added 1/2 tsp sugar to it, though I don’t like to add sugar in the fish, just to balance the curd’s tanginess it really works. But if you don’t have a problem with curd’s little tanginess then skip this.
- I’ve used green chilies as per my taste, you may reduce it as per your taste.