Ilish Bhapa
Savor the rich, authentic taste of Bengal with Ilish Bhapa — tender hilsa fish steamed to perfection in a luscious mustard and coconut sauce. Infused with the bold aroma of Sarfa mustard oil, this classic dish brings out the true flavors of traditional Bengali cuisine, making every bite a delightful experience.
Sarfapremium
Mustard Oil 1L Pouch
100% Pure, Unrefined &
Cold-pressed
Bengali Ilish Bhapa: A Flavorful Journey with Hilsa and Mustard oil
Ingredients
- 250 g (or 4 pcs) ilish machh (hilsa fish, 3-cm-thick pieces)
- 40 g mustard seeds (black + yellow mixed, soaked for 2 hours)
- 8 pcs green chillies
- 40 g coconut (peeled)
- 25 g yoghurt (beaten)
- 22 g salt
- ¼ tsp sugar
- ½ tsp turmeric powder
- 20 g mustard oil
Instructions
1. Clean the ilish machh and cut it into 3 cm thick slices, (as per your choice.)
2. Soak mustard seeds in water. Strain them from the water, and grind using salt and 4 green chilies to a smooth paste.
3. Mix in grated coconut, beaten yogurt, sugar, turmeric, and mustard oil.
Coat the fish pieces well with the mixture.
4. Arrange them in a tiffin box, with halved green chilies placed over the top.
5. Fasten the lid and set the fish aside to marinate for at least 15 minutes.
6. Heat up your pan and place a stand at the bottom. Pour hot water, making sure it doesn’t reach up to more than half the height of your tiffin box, or there’s a danger of water seeping in.
7. Once the water has come to a boil, place the tiffin on the stand. Cover the pan and steam on medium heat for 15 minutes.
8. Remove from the pan and allow it to rest for another 5 minutes before serving.
