Bhapa Ilish Recipe (Steamed Hilsa)
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Bengali
Course: Dinner
Diet: High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Hilsa Fish (large steaks) | 4 pieces |
| Mustard seeds | 4 tablespoons |
| Yellow mustard seeds | 2 teaspoons |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Salt | 1 teaspoon (or to taste) |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Green Chillies | 4 pieces |
| Mustard oil | 3 tablespoons (plus extra for serving) |
Instructions
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Prepare the Hilsa:
Begin by thoroughly washing the Hilsa fish steaks and gently pat them dry with a clean kitchen towel. Set the fish aside to ensure they are dry and ready for marinating. -
-
Prepare the Mustard Paste:
In a small blender jar, combine the mustard seeds, salt, 1-2 green chilies, and 2 tablespoons of water. Blend these ingredients together until the paste becomes smooth and creamy. -
Mix the Marinade:
Transfer the mustard paste into a large stainless steel bowl with a lid. To the paste, add turmeric powder, yogurt, and mustard oil. Mix the ingredients well, ensuring that the paste has a smooth consistency. You may add a couple of tablespoons of water to adjust the consistency of the marinade if needed. -
Marinate the Fish:
Add the Hilsa fish steaks into the mustard-yogurt paste. Coat the fish pieces evenly with the paste, ensuring every piece is well-covered. Slit the remaining green chilies and add them to the fish for an extra touch of spice and flavor. Close the lid of the bowl and set the fish aside to marinate for a few minutes. -
Cooking the Fish:
To cook the Bhapa Ilish, use a large saucepan, wok with a lid, or a pressure cooker. Add 2 cups of water to the pan and bring it to a gentle simmer. Carefully place the bowl with the marinated fish into the pan, making sure the lid is securely in place. Let it cook on medium heat for about 20-25 minutes.Note: If you’re using a pressure cooker, cook the fish until 2 whistles are heard. Afterward, turn off the flame and allow the pressure to release naturally before opening the lid of the cooker.
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Final Touches:
Once the fish is cooked, carefully remove the bowl from the saucepan or pressure cooker. Open the lid and check the fish for doneness. You may add a few drops of mustard oil on top to enhance the flavor. -
Serving:
Serve the Bhapa Ilish hot with freshly steamed white rice. The rich, mustard-flavored fish pairs beautifully with the fragrant rice, creating a perfect meal.
Serving Suggestion:
Bhapa Ilish is best enjoyed with a side of steamed white rice. It makes for an ideal weekday dinner that’s flavorful, satisfying, and rich in protein.
Enjoy the exquisite Bengali flavors of this traditional Bhapa Ilish (Steamed Hilsa) recipe, where the tender Hilsa fish is cooked in a mustard and yogurt marinade, resulting in a dish that’s both aromatic and mouthwatering.
