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Bhapa Ilish
Steamed Hilsa Fish
A classic Bengali delicacy where Hilsa fish is steamed with mustard paste, coconut, and spices, resulting in a tender and flavorful dish.
ð§ ææ
- 500 g Hilsa fish(cut into medium pieces)
- 4 tbsp Mustard seeds(yellow and black, soaked)
- 2 tbsp Poppy seeds(soaked)
- 1/2 cup Fresh coconut(grated)
- 4-6 pieces Green chilies(slit)
- 1 tsp Turmeric powder
- to taste Salt
- 4 tbsp Mustard oil
- 1/4 cup Water
ðšâð³ äœãæ¹
- 1
Grind soaked mustard seeds, poppy seeds, and grated coconut into a smooth paste with a little water. Add green chilies and grind briefly.
- 2
In a bowl, mix the fish pieces with turmeric powder, salt, and half of the ground paste. Marinate for 15 minutes.
- 3
Prepare a steaming setup. You can use a steamer or a pot with a rack and lid. Grease a heatproof dish with mustard oil.
- 4
Spread the marinated fish pieces in the greased dish. Spoon the remaining ground paste over the fish.
- 5
Drizzle the remaining mustard oil and add the slit green chilies on top. Add about 1/4 cup of water to the steamer or pot.
- 6
Place the dish with fish inside the steamer or pot, cover tightly with a lid, and steam on medium heat for 20-25 minutes, or until the fish is cooked through and tender.
- 7
Serve hot with plain rice.
ð¡ ããã®ã³ã
- âEnsure the fish is fresh for the best flavor.
- âAdjust the number of green chilies according to your spice preference.
- âDo not overcook the fish, as it can become dry.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of nigella seeds (kalonji) to the mustard paste for an extra layer of flavor.
- Some recipes include a small amount of yogurt in the marinade.