Ilish malai is not a regular Ilish recipe. In fact tender coconut malai usually not use in Ilish recipe. I had a tender coconut at home, in which malai was there, so thought of making this unique recipe using the Malai. In this recipe, Tender coconut flesh is the key ingredient, along with little yellow mustard paste & freshly homemade curd. In all my Ilish recipe, I prefer to use Raw ilish, as I do belive frying ilish is actually ruin the original taste of the fish. I slightly saute ilish only if I prepare Ilish Pulao, and deep fry if I wish to have 'Bhaja Ilish along with Macher Tel'. If you don't fry or saute ilish, it will give the fish melt in mouth texture. And specially in this recipe, the malai and the raw ilish went so well, it will make you to lick your fingers till end.
In this recipe, Tender coconut flesh is the key ingredient, along with little yellow mustard paste & freshly homemade curd.