HILSA (ILISH) DUM PUKHT

"Dum Pukht" is a slow cooking technique which is originated in India and also very popular in Pakistan. 'Nawabs of Awadh' introduced this special type of cooking method in their royal kitchen; where meat, fish, vegetables filled with spices cooked in a large sealed vessel on slow cooking in their own juices or bone- marrow. Here I cooked 'Hilsa', the king fish of Bengal in this royal cooking method. I experimented and explored it in my kitchen and trust me it came out as a mouth watery, flavourful and delicious Hilsa treat.

INGREDIENTS:
500 gm Hilsa Fish (Ilish mach)
2 Large Onions (chopped)
4 Green Cardamoms (crushed)
1 Black Cardamom (split-ed)
4-5 Black Peppercorns
2-3 Green Chilies (whole) + 2-3 Green Chilies, cut into slits
1/3 tsp Turmeric Powder
1/2 tsp Kashmiri Red chili Powder
1 tsp Ginger Paste
1 Cup Fresh Concentrated Coconut Milk
(Grate coconut, pour hot water in it. Keep it aside for 10 minutes and strain to get fresh coconut milk)
1 tbsp Fresh Lemon Juice
2 tbsps Mustard Oil
2 tbsps Clarified Butter (ghee)
Salt to taste

METHOD:

Clean and wash fish pieces nicely. Make those pieces pat dry. Marinate fish with turmeric powder and little salt, set it aside.

Grind onions with 2-3 green chilies together to make a coarse paste. Keep it aside.

Heat oil and clarified butter in a kadhai/wok. Temper with black peppercorns, green and black cardamoms. Saute for few seconds, till a nice aroma comes out. Add onion paste in it. Fry for 2-3 minutes on medium heat.

Add ginger paste and Kashmiri red chili powder in it. Fry for another 3 minutes, till spices leave oil from the sides.

Now pour coconut milk, slited green chilies and salt in it. Bring it to boil. Add fish pieces in it.Cover tightly and slow cook for 15 minutes. 

Open the lid now. Add lemon juice in it and give a nice stir. Turn off the heat. Your Hilsa Dum Pukht is ready to serve. Serve with steamed rice or pulao.