Ilish Mouli RecipeĀ
Ask any Bengali what their top 3 fish are, and Hilsa will surely be on the list. The Bengali love hilsa like no other fish. Hilsa or Ilish is referred to as the Macher Raja Ilish or Hilsa is the king of fish.
What is the famous Ilish fish in Bangladesh? Ilish or Hilsa (Tenualosa ilisha) is the national fish of Bangladesh. Hilsa is an anadromous fish. Which means that Hilsa spends most of its life in the sea but swims to freshwater rivers to spawn.
In Bangladesh, the Padma river is one of the biggest Hilsa fish breeding zones. And the Hilsa caught in the Padma is particularly famous. Padmar Ilish or Hilsa caught in Padma are of much higher quality and are much more sought after than regular hilsa.
What is the difference between hilsa and ilish? Both are just different ways of saying the name of the same fish, Tenualosa ilisha, the national fish of Bangladesh. Ilish sounds more similar to the Bengali pronunciation, and Hilsa in the English name for the fish.
Since Hilsa is loved so much by Bengalis, Hilsa recipes are also in plenty. But the most popular Hilsa curry recipe, and my personal favorite, is Sorshe Ilish or Hilsa with mustard. Youād think it would be a bitter tasting curry, but as long as you use good quality mustard, Sorshe ilish is one of the most delicious Hilsa recipes.
But today we are not making sorshe ilish, we are making Ilish Mouli or Hilsha in Coconut Milk. This is a special hilsa fish curry recipe, one that takes inspiration from other styles of cuisine in the Indian Subcontinent. Kerala cuisine is particularly known for using coconut milk in their curries, including fish curries.
Now many of you might be thinking, can I cook fish in coconut milk? Yes, you absolutely can. Indian cuisine, particularly from the region of Kerala, uses coconut milk in their fish curries. Some Caribbean dishes also use coconut milk for preparing fish.
What is the special way of preparing hilsa? As mentioned, Ilish Mouli or Hilsa with coconut milk is a special way of preparing Hilsa. Sorshe Ilish or Hilsa with mustard can also be considered as a special way. Ilish Pola is another noteworthy way of preparing Hilsa.
Remember while making Ilish Mouli that the consistency of the coconut milk can be adjusted to your preference just by adding water. If this is your first time preparing the recipe, feel free to experiment.
Ingredients
- 5 ā6 pieces Hilsha Elish fish
- Salt ā as needed for marination and taste
- 3 ā4 tablespoons clarified butter ghee
- 1 pod cardamom
- 1 small piece cinnamon stick
- 2 bay leaves
- 2 teaspoons ginger-garlic paste
- 12 ā16 small onions peeled (or 6ā8 medium onions, chopped)
- 1 ā1.5 teaspoons red chili powder adjust to taste
- 2 cups coconut milk
- 5 ā6 green chilies slit or whole, as preferred
- 1 ā2 teaspoons sugar to balance the flavor
- Salt ā to taste in addition to the marination
Instructions
Marinate the Fish:
- Rinse the Hilsha fish pieces thoroughly.
- Sprinkle salt over them and marinate. Let it rest for at least 15ā20 minutes.
Prepare the Spice Base:
- Heat clarified butter (ghee) in a pan over medium heat.
- Add cardamom, cinnamon, and bay leaves.
- SautĆ© until aromatic and the spices become slightly golden ā this is the ābhaja bhajaā stage
Add Aromatics:
- Add ginger-garlic paste and stir until the raw smell goes away (1ā2 minutes).
- Add the peeled onions and sautƩ until they soften slightly.
Add Spices:
- Add red chili powder and mix well.
- Cover with a lid and let the onions cook until tender and slightly golden.
Cook the Fish:
- Add the marinated Hilsha pieces into the pan.
- Stir gently to coat the fish with the spice-onion mixture. Be careful not to break the delicate fish.
Add Coconut Milk:
- Pour in 2 cups of coconut milk and stir gently to combine.
- Cover the pan and let it simmer on low heat until the fish is fully cooked and the flavors are well absorbed (around 10ā15 minutes).
Finish the Dish:
- Add green chilies, sugar, and additional salt if needed.
- Let it simmer uncovered for a few minutes until the coconut milk boils and thickens slightly.
Serve:
- Once the curry reaches your desired consistency and the oil slightly separates, turn off the heat.
- Serve hot with steamed rice.
Notes
- Always use fresh Hilsha for the best flavor.
- Coconut milk can be thick or thin, depending on your preference. Adjust consistency with a bit of water if too thick.
- Avoid stirring too much after adding fish, as Hilsha is soft and can break easily.
