Ilish Macher Paturi (Bengali Hilsa Curry) Recipe
Rich Bengali fish curry with cashew yogurt gravy. Half fry the steaks first so they hold their shape while simmering in spiced tomato onion sauce.
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Cooking tools:
- Blender
- Saute pan
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Slotted spoon
- Wooden spoon
- Spatula
- Paper towel
- Plate
Ingredients
- 3 Fish Steaks (cleaned, washed, pat dried)
- 1 1/2 to 2 tbsp Ginger Garlic Paste
- 1/3 Plain Yogurt
- 1 Tomato (small, ground)
- 1 Onion (small, ground)
- 4 tbsp Cashewnuts (soaked in water)
- 4 cups Water
- 1 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 1 tbsp Coriander Powder
- 1 tsp Garam Masala Powder
- 1 tsp Dried Fenugreek Leaves
- 1 tbsp Lime Juice
- Salt as per taste
- Oil as required
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