Ilish Bhapa
Hilsa fish smothered in a paste of ground mustard, green chilli, and yogurt, wrapped in banana leaf and steamed — the resulting parcel carries an intensely aromatic, pungent mustard perfume.
Cuisines
Bengali
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
| 4 pieces | Ilish (Hilsa) fish steaks |
| 1/2 cup | mustard seeds |
| 1/2 cup | poppy seeds |
| 2 tablespoons | grated coconut |
| 4 tablespoons | mustard oil |
| 2 pieces | green chilies |
| — | salt to taste |
| — | turmeric powder |
| — | banana leaves (optional for wrapping) |
Instructions
- 1 Clean the Ilish fish steaks and pat them dry.
- 2 Soak the mustard seeds and poppy seeds in water for 15 minutes.
- 3 Drain the seeds and grind them into a smooth paste along with grated coconut and a little water.
- 4 Mix the paste with turmeric powder, salt, and 2 tablespoons of mustard oil.
- 5 Coat the fish steaks with the mustard-poppy seed paste.
- 6 Place the fish in a heatproof container or wrap them in banana leaves.
- 7 Drizzle the remaining mustard oil over the fish and add slit green chilies.
- 8 Cover the container with a lid or seal the banana leaves.
- 9 Steam the fish for 20-25 minutes until cooked through.
- 10 Serve hot with steamed rice.
Tips
For a more authentic flavor, use fresh Ilish fish and adjust the number of chilies to your spice preference.