Name: Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy) recipe by Runa Ganguly at BetterButter
Prep time: 14 min
Cook time: 30 min
Total time: 44 min
Yield: 4
Ingredients: Ilish/Hilsha fish 8 pieces, without head & tail; 3-4 tablespoons Black Mustard; 1 cup Scraped coconut; 1/2 teaspoon Turmeric powder; Green chili 4 to 5, as per taste; 4 tablespoons Mustard oil; 1 teaspoon Salt

ABOUT Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy) RECIPE

Hilsa is considered as one of the most tastiest fish due to its distinctly soft oily texture, mouthwatering flavour and superb mouthfeel. It forms a staple diet in Bangladesh and Myanmar. The fish is locally called “Macher Raja”; meaning the king of fish. Bhapa Ilish is easy and is relished across West Bengal

Ingredients Serving: 4

Ilish/Hilsha fish 8 pieces, without head & tail
3-4 tablespoons Black Mustard
1 cup Scraped coconut
1/2 teaspoon Turmeric powder
Green chili 4 to 5, as per taste
4 tablespoons Mustard oil
1 teaspoon Salt

Instructions

Place the Hilsha fish pieces in a bowl and marinate them with salt and turmeric and keep aside.
Make a fine paste of mustard seeds along with some salt & few chilies with little water with it.
Now take a bowl, put the mustard paste, scraped coconut, turmeric powder, salt & 1/2 cup water and mix all together.
Put the fish pieces into the mixture and marinate the fish with the mixture.
Take a nonstick flat pan, sprinkle some mustard oil at the bottom, place all the marinated fish pieces into the pan, drizzle the oil on the top, cover with a tight lid and place the pan on low heat for 25 minutes.
After 25 minutes turn off the heat, but do not open the lid.
Open the lid just before serving. Serve "Bhapa Ilish" with hot steamed rice.

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