Bhapa ilish is a famous Bengali dish that features succulent pieces of ilish or hilsa fish, marinated in a rich and aromatic blend of mustard paste, coconut paste, yogurt, and spices. The fish is then steamed to perfection in a foil or banana leaf packet, which allows it to soak up all the flavors of the marinade. This dish is a true delicacy and a must-try for anyone looking to explore the rich and diverse cuisine of Bengal.
Ingredients:
- 4-6 pieces of ilish/hilsa
fish
- 1 cup mustard paste
- 1 cup coconut paste
- 1/2 cup yogurt
- 2-3 green chilies, slit lengthwise
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- Mustard oil for cooking
Instructions:
- Clean and wash the ilish/hilsa fish pieces and pat them dry. Add a pinch of turmeric powder and salt and mix well. Keep aside for 15-20 minutes.
- In a mixing bowl, add mustard paste, coconut paste, yogurt, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to make a smooth paste.
- Add 1-2 tbsp of mustard oil to the paste and mix well.
- Take a large piece of aluminum foil or banana leaf and apply a thin layer of mustard oil on it.
- Place the marinated fish pieces on the foil/banana leaf. Pour the mustard-coconut paste over the fish pieces and coat them well.
- Place the green chili pieces on top of the fish and spread a little more mustard oil on top.
- Fold the foil/banana leaf to make a tight packet. You can also tie it with a string to keep it secure.
- Place the packet in a steamer and steam for 15-20 minutes or until the fish is cooked through.
- Once done, remove the packet from the steamer and let it cool for a few minutes.
- Carefully open the packet and transfer the fish pieces and the sauce to a serving dish.
- Serve hot with steamed rice.
Enjoy your delicious and flavorful bhapa ilish!
