HILSA KORMA
Hilsa korma is rich and flavorful Bengali dish made with big pieces of Hilsa fish, its known its unique and delicate taste. The fish is slow cooked in a rich gravy of onion paste, yogurt, whole garam masala and other spices. The korma has a fine, smooth and silky texture, which perfectly complements the tenderness and flavor of the fish. Hilsa Korma is mainly served with steamed rice rather than any kind of polau or fried rice to get the best authentic taste. It gives a best choice for any special occasions and makes a comfortable meal of the day.
ORIGINE OF THE DISH HILSA KORMA
It’s a traditional Bengali dish that combines the rich flavor of the fish (ilish) with a smooth creamy gravy of korma. Its believe that the dish is originated from the eastern region of Bengal (now Bangladesh and West Bengal, India), where the hilsa/ilish is highly cherished.
INGRIDENTS YOU NEED FOR HILSA KORMA RECIPE
- Hilsa fish ( the main ingredient, cut into steaks.)
- Mustard Oil (to fry the fishes and for the gravy)
- Onions ( finely chopped will be used for making the gravy )Ginger-Garlic paste (for adding flavours)
- Yogurt ( to create a tangy and creamy base of the korma)
- Green chilies ( finely chopped for the slight heat)
- Turmeric Powder ( for color)
- Red chili Powder (for heat and color)
- Cumin and Coriander powder ( as needed)
- Garam Masala (for beautiful aroma and flavor)
- Bay Leaves (for aromatic flavor)
- Sugar ( to balance the flavor with hint of sweetness)
- Salt (to taste)
- Fresh Coriander Leaves (for garnish and fresh flavor)
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INSTRUCTIONS FOR HILSA KORMA RECIPE
- PREPARE THE FISH: Clean the pieces of Hilsa fish properly and marinate them with adequate amount salt and turmeric. Set it aside for 10-15 minutes.
- FRY THE FISH: Take a pan and heat the mustard oil until the smoke arise. Now lower the heat put that pieces of fish in that oil and lightly fry them both the side. Remove the fish once it’s done.
- MAKE THE KORMA GRAVY: In the same pan oil is already present their add 2-3 bay leaves then finely chopped onions and fry them until golden brown. Now add ginger-garlic paste and green chilies and sauté them until the raw smell goes away.
Now lower the heat and add all the dry powder masalas like salt, cumin, coriander, red chili, turmeric powder and stir them well.
- ADD THE YOGURT: After the oil gets separated from the gravy then add the beaten yogurt and stir continuously. Cook for a few minutes until you get a creamy texture and the oil gets separated from the gravy.
- ADD THE FISH IN GRAVY: It’s time to add the fishes gently into the gravy and let it cook on low heat for about 7-10 minutes which allows the fish to absorb the flavors from the gravy. Add little salt and water if required.
- FINISH THE KORMA: Sprinkle garam masala and cook for around 2 minutes, turn off the heat and cover it and rest it for few minutes.
- SERVE: Garnish the korma with freshly chopped coriander and serve it with hot steamed rice.
Obsessed with Hilsa? know how to make some delicious Hisla biryani this weekend.
UNIQUENESS AND SPECIALITY
Hilsa Korma is a very special and unique Bengali dish that combines the rich and delicate flavor of Hilsa fish with the creamy, aromatic flavor of a korma. The thing which is special in this dish is how it balance all the ingredients like the slight oily taste of Hilsa with mild spices and creamy texture of yogurt mixed with other spices as well as the aromatic flavor of whole garam masala and other powder masala. It gives a amazing luxurious taste of the fish which melts into the mouth, it gives a chance of experiencing both rich and subtle taste of the dish and makes Hilsa Korma a favorite Bengali cuisine.
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