shahi ilish korma:

Ingredients:

• Hilsha/ilish: 6 big pieces
• Onion chopped finely: 1/2cup(fry the onion with salt and make beresta)
• Cardamom: 3
• Cinnamon sticks: 2
• Clove: 2
• Milk: 1/2cup
• Ginger paste: 1 tbsp
• Onion paste: ¼ cup
• Red chili powder/kashmiri chili powder: 1tsp
• garam masala powder: 1tsp
• Salt as needed
• Cashew nuts paste : 2 tbsp
• Curd : 1/4 cup
• oil: 1/4cup
• ghee: 3 tbsp
• Green chili, slit : 6
• sugar: 1tbsp

Instructions:

Wash and clean fish pieces and keep aside.

Pour the oil and 2tbsp ghee into a saucepan bring up to a high heat. Add cardamom, cinnamon and clove. Keep stirring and add ilish pieces and fry for 1 minute.

Remove the ilish pieces from the pan and set aside.

Add onion paste, ginger paste, Red chili powder/kashmiri chili powder, salt and sugar into the saucepan and keep stirring. Add 1/4cup milk and cook the masala until oil separates.

Now add the fish pieces and 1/4cup milk into the masala gravy. Cover the lid and cook for 10 min on low flame.

In a bowl mix Cashew nuts paste and curd with 2tbsp water. Pour the mixer over the fish pieces and cook for another 5 min on low flame.

In another fryng pan, heat 1tbsp ghee and add Green chili and garam masala powder.fry for 20 seconds and pour over the ilish korma.

Turn off the heat and sprinkle some beresta and serve with polau or rice.