Ilish Polao

Hilsha fish is most Bengali's favorite fish  that doesn't require lots of spices. Hilsha's own aroma makes mouthwatering dishes that Bengalis love to savor again and again despite its thousands of tiny bones. Hilsha is easily available in West Bengal and Bangladesh during monsoon season. So we grew up having Hilsha frequently at that time, from thin soupy type stew to rich gravy dishes. All of them were amazingly delicious. But we never had Ilish Polao back home then.  

I came across Ilish Polao at a friend's house which is very traditional Bangladeshi rice dish made with just like other polao ingredients. I tweaked this polao as we never add any heavy spices or aromas to overpower hilsha. Hence, using mustard and coconut to bring out the hilsha fish's marvelous aroma instead of  warming spices makes this polao very unique. I use kaffir lime leaves and trust me, this tastes out of this world!

Ingredients~

(US customary units)

5 pieces of hilsha steaks

1/4 tsp turmeric powder

1 pinch of red chili powder

1/2 tsp salt or to taste

2 tbsp mustard paste(half n half black and yellow)

1/4 cup yogurt mixed with a pinch of sugar

1/4 cup coconut milk

4-5 fresh Thai chilies, slightly slit

2 fresh kaffir lime leaves

3-4 tbsp mustard oil

1/2 cup hot water

For the rice~

1 1/2 cups basmati rice, soaked for 15 minutes, drained 

2 cups strained hilsha fish stock or water

1/2 cup coconut milk

2-3 fresh kaffir lime leaves

1 bay leaf

1/4 tsp whole black pepper

1/3 tsp salt

Method~

Boil hilsha head pieces with 2 1/2 cups with water along with 1/2 tsp salt and a few kaffir lime leaves for ten minutes. Strain the stock and bring it to a boil. Add rice, coconut milk, black pepper, kaffir lime leaves and let it boil for minute. Reduce heat to low and simmer for 15 minutes. Prepare fish in the mean time.

Rub fish pieces with little turmeric and salt. Heat oil in a pan and saute mustard paste for a minute, then add in coconut milk, continue stirring for a minute on low heat. Add in yogurt mixture and kaffir lime leaves and stir well. Then add the fish pieces and nicely coat with mustard mixture. Pour hot water and cook for 3-4 minutes turning once until fish is cooked trough.

Now take out  half of the cooked rice from the pan and add 2-3 fish pieces on  rice and spread half the gravy all over the rice. Repeat same process to finish. Top with more lime leaves, fresh green chilies Cover and cook on low heat for 10 more minutes. Turn off the heat and keep it covered for 10 more minutes before serving. Serve with some salad, lime wedge, and raita.

Happy Cooking!