Elliah korma. By: Afroza Nazneen Shumi



6 Hilsa pieces

  1 onion (julienned)

2/3 cup yogurt, beaten

1 tsp turmeric powder

  1 heaped tsp cumin powder

  1 tsp Kashmiri red mirch

  1 tbsp raisins

3-4 dry red chillies

  4-5 green chilies (split)

1 tsp sugar

 Salt to taste

  Mustard oil for cooking


For sauté:

 1 bay leaf

  1 mace blade

2 green cardamoms

  1-inch cardamom stick

3-4 cloves


1) Marinate the fishes with yogurt, turmeric powder, cumin powder, Kashmiri red mirch, salt, and mustard oil.

2) Heat generous amount of mustard oil and when oil turns hot, add the ingredients for sautéing allowing them crackle.

3) Toss sugar into the oil and add the onion. Fry till onion changes color.

4) Add the marinated fishes, raisins and dry red chilies. Cook covered till fishes are cooked through.

5) Add ghee and garnish with green chilies.

6) Serve hot with rice or pulao.


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