Rice and ilish

Certainly! Rice and Ilish (also known as Bengal Prawn) is a delectable Bengali dish that combines the savory flavors of fish with the softness of rice. Here’s a brief description followed by a simple recipe:

Description:

The dish features tender, flaky ilish fish served over fluffy white rice, often garnished with sliced green chilies and fresh coriander leaves for added color and aroma.

Recipe: Rice and Ilish

Ingredients:

• 400g ilish (Bengal Prawn)
• 2 cups basmati rice
• 2 medium onions, finely chopped
• 3 cloves of garlic, minced
• 1 inch ginger, grated
• 2 tomatoes, pureed
• Salt to taste
• 2 tbsp vegetable oil or ghee
• 1 tsp turmeric powder (optional)
• Fresh coriander leaves for garnish
• Chopped green chilies and lemon wedges for serving

Instructions:

1. Prepare the Rice:
   • Rinse the basmati rice in water until the water runs clear.
   • Soak the rice for 20 minutes, then drain well.
2. Marinate the Fish:
   • Clean and gut the ilish fish, then cut them into smaller pieces.
   • In a bowl, mix the marinating ingredients (1 tsp salt, turmeric powder if using, and 1 tbsp oil). Add the fish pieces and let it sit for at least 30 minutes.
3. Cook the Fish:
   • Heat a large pan or wok with 2 tablespoons of vegetable oil over medium heat.
   • Sauté the chopped onions until golden brown.
   • Add the garlic and ginger, cooking for another minute until fragrant.
   • Stir in the tomato puree and cook until it becomes smooth and slightly thickened.
4. Cook the Rice:
   • In a separate pot, bring 2 cups of water to a boil.
   • Add the drained rice and a pinch of salt; stir gently and cover with a tight-fitting lid. Reduce heat to low and simmer for about 10-15 minutes or until the rice is tender.
5. Combine Fish and Rice:
   • Once the fish are cooked, carefully transfer them to the pot with the tomato gravy.
   • Mix gently to combine and ensure all pieces of fish are coated in the sauce.
   • Cover and let it simmer for a few more minutes to allow flavors to meld together.
6. Serve:
   • Serve hot, garnished with fresh coriander leaves, chopped green chilies, and lemon wedges on the side.

Enjoy your meal! This dish is best served immediately while all the flavors are still vibrant.

Image model: CHEYENNE

Global Gourmet 🍴

Welcome to my kitchen! I’m Global Gourmet , a foodie with a taste for adventure . Every day, I’ll be sharing a new recipe from around the world , featuring dishes from cultures near and far . From spicy curries to hearty stews , I’ll share the stories behind the meals and provide simple recipes to help you cook like a local .

Follow along for daily doses of culinary inspiration and global flavors !