Rice and ilish

## Rice and Ilish (Hilsa Fish): A Tasty Bengali Delicacy

Rice and Ilish is a classic and beloved dish in Bengali cuisine, known for its aromatic flavors and delicate balance of spices. Ilish, a type of river fish native to the Ganges Delta, is typically caught during winter and celebrated in various culinary creations. This particular meal combines the richness of the fish with the simplicity of basmati rice, creating a harmonious and satisfying dish.

Ingredients:

• 2 cups basmati rice
• 4-5 fresh Ilish (Hilsa) fish fillets
• 1 cup mustard oil
• 2 medium onions, finely chopped
• 3-4 cloves garlic, minced
• 1 tablespoon ginger paste
• 2 green chilies, sliced (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 bay leaf
• 2 cardamom pods
• 1 cinnamon stick
• Salt to taste
• Fresh coriander for garnish
• Lemon slices (optional)

Recipe:

1. Prepare the Rice: Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain and set aside. Cook the rice with a generous amount of water until it is fluffy and well-cooked, following the ratio of 2 cups rice to 4 cups water. Once done, keep it covered while you prepare the fish.

2. Marinate the Ilish: Clean and cut the Ilish fillets into bite-sized pieces. In a bowl, mix mustard oil, salt, and half of the minced garlic. Add the fish pieces and marinate for at least 30 minutes (or up to 1 hour for more intense flavor).

3. Spice Blend: Heat a few tablespoons of mustard oil in a pan over medium-low heat. Add cumin, fennel, bay leaf, cardamom pods, and cinnamon stick. Fry until fragrant, stirring occasionally. Remove from heat and let the spices cool slightly, then grind them into a fine paste using a mortar and pestle or spice grinder.

4. Cook the Fish: In a large pan or wok, heat the remaining mustard oil. Add the chopped onions and sauté until translucent. Add the garlic, ginger paste, green chilies, and the rest of the marinated fish pieces. Cook for about 10 minutes, stirring occasionally, until the fish turns opaque.

5. Add Spice Blend: Pour in the ground spice blend and mix well to coat the fish evenly. Continue cooking for another 5-7 minutes, allowing the flavors to meld together. Adjust salt if needed.

6. Combine with Rice: Now, add the cooked rice to the pan and gently mix everything together. Cook for a further 2-3 minutes until the rice absorbs some of the fish sauce and spices.

7. Serve: Transfer the Ilish and rice to a serving dish, garnish with freshly chopped coriander, and serve hot with lemon slices on the side if desired.

Enjoy this flavorful Bengali specialty! This recipe is best served during colder months when the rich flavors truly come alive.

Image model: ZaxiousXL

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