Thehungrycodercooks

Ingredients

Marinade:

• 7–8 pieces Hilsha fish
• 3 tbsp yogurt
• 2 tsp red chili powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp salt (or to taste)
• 1 tbsp ginger & garlic paste

Frying the Fish

• 1 tbsp ghee
• 1/4 cup oil (or as needed)
• 2 tbsp onion paste (no need to brown)
• 1/4 fried onions (beresta)

Cooking the Rice

• 3 cups kalo jeera rice(Bengali Aromatic rice)/ Basmati
• 5 1/2 cups water
• 2tbsp

Whole Spices

• 1–2 cinnamon sticks
• 3–4 cardamom pods
• 4 cloves
• 1–2 bay leaves
• 4–5 green chilies

Directions

Marinate the fish

1. Clean and wash the fish pieces gently. Pat them dry with a paper towel.
2. In a large bowl, mix yogurt, red chili powder, coriander powder, cumin powder, salt, ginger–garlic paste, and onion paste.
3. Coat each piece of fish well with the marinade.
4. Cover and let it rest for 20–30 minutes (no longer, as the yogurt can make the fish too soft).

Cooking the fish

1. Heat 1 tbsp ghee and 1/4 cup oil in a large heavy-bottomed pot or pan.
2. Once hot, gently place the marinated fish pieces.
3. Fry each side for 4–5 minutes until lightly golden.
4. Add the leftover marinade along with 1/4 cup of fried, 2tbsp onion paste and the green chilies.
5. Stir well, then cover and cook on medium heat until the oil separates (about 8–10 minutes).
6. Once the oil separates, remove a small portion of the gravy and keep it aside with the fried fish (to be added back later).
7. Keep the remaining gravy in the pot, this will be the base for the rice.

Cooking the rice

1. Add some more ghee around 2tbsp and cook the whole spices (cinnamon, cardamom, cloves, and bay leaves) into the pot with the gravy.
2. Fry for 1–2 minutes until the spices release their aroma.
3. Wash and drain the kalo jeera which is Bengali Aromatic rice you can also use basmati.
4. Add the washed rice to the pot and stir gently to coat the grains with the gravy.
5. Cook the rice without water for 5–6 minutes on medium heat, stirring occasionally so it doesn’t stick.
6. Pour in 5 1/2 cups water and bring to a rolling boil.
7. Once the water level matches the rice, check salt and adjust if needed.
8. Lower the heat, cover and cook for 15–20 minutes until the rice is soft and fluffy.

Assemble the dish

1. Gently place the fish with gravy on top of the rice.
2. Top with fried onions and extra green chilies.
3. Cover the pot again and steam (dum) for 10 minutes on low heat.

Recipe Video

Notes