For fish curry:
• Ilish/hilsha fish: 8 big pieces
• Chopped onion: 1/2cup
• Yogurt: 2tbsp
• Onion paste: 1/4cup
• Ginger paste: 2 tbsp
• Garlic paste: 1 tbsp
• Ghee: 1/4cup
• Mustard oil: 2 tbsp
• Coconut (milk): 1cup
• Salt to taste
• Sugar: 1tbsp
• Paprika or Red chilli powder: 1tsp(I used paprika)
• Almond or cashew paste: 1tbsp
• Green chilies: 10
For ilish/hilsha pulao:
• Basmati or pulao or chinigura rice: 5 cup
• Water:9 cup
• Powder milk:1/4cup
• Ghee: 2tbsp
• Salt to taste
• Onion : 1tbsp
• Ginger paste: 1tbsp
Preparing ilish curry:
Heat ghee and oil in a saucepan, add chopped onion and fry it.
Now add onion paste, ginger garlic paste, paprika, salt and sugar, stirring all the time and adding a little water to keep the spices from burning. Cook for 2min or until oil separates.
Now place the coconut milk and fish pieces into the gravy. Cover and cook for 10 min on medium heat.
In a small bowl, Mix almond or cashew paste with yogurt and pour it into the pan and Cover it and cook
for another 10 min on low heat.
Sprinkle some green chilies and turn off the heat.
Remove only fish from the gravy and keep aside.
Preparing ilish pulao:
Heat the ghee in a separate pan, and fry the rice with ginger and onion.
Add the gravy with the rice and gently mix it.
Pour 9 cup water and powder milk and Heat the bowl on high heat. Adjust salt and add some green chilies.
When the water starts boiling, stir it and mix well and cook for 1 min.
Cover the pan and keep over very low heat for exactly 20 minutes.
After 20 min open the lid and remove some rice and place your fish pieces over the rice.
Place the leftover rice over the fish pieces and again cover and cook for 5 min on low flame.
Turn off the flame and add some ghee and fried onion and mix it.
Cover the hot pulao and set aside.