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
Build a full meal around Ilish Bhapa
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
|
4 pieces | Hilsa Fish Steak |
|
1/2 cup | Mustard Seed |
|
1/2 cup | Poppy Seed |
|
2 tablespoons | Coconut , grated |
|
4 tablespoons | Mustard oil |
|
2 pieces | Green Chili , slit |
|
— | Salt , to taste |
|
— | Turmeric powder |
|
— | Banana Leaf , 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.