Bhapa Shorshe Pomfret (Steamed Mustard Pomfret - Bengali Style) | How to make Bhapa Shorshe Pomfret (Steamed Mustard Pomfret - Bengali Style)

Name: Bhapa Shorshe Pomfret (Steamed Mustard Pomfret - Bengali Style)
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 3 people
Ingredients: 3-4 pieces of fish; 1 tsp. lime juice; 1/2 tsp. turmeric powder; salt to taste; 1 tbsp. mustard; 1 tbsp. fresh grated coconut; 1-2 green chilies; 1 tbsp. mustard oil; 1-2 tbsp. coriander leaves, chopped; 1 tsp. yoghurt

By Bethica Das | 10th Apr 2018 |

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Bhapa Shorshe Pomfret (Steamed Mustard Pomfret - Bengali Style)by Bethica Das

Prep Time
70
mins
Cook Time
15
mins
Serves
3
People

1 save

1 review

4 likes

About Bhapa Shorshe Pomfret (Steamed Mustard Pomfret - Bengali Style) Recipe

This is a traditional Bengali delicacy where pomfret fish is steamed cooked in mustard - coconut gravy. Mustard oil is added for an authentic touch and flavour. It is best relished with hot steamed rice. It is a very easy, simple and a delicious recipe where prawns or Hilsa fish can also be substituted. You just need to steam it and the dish is ready in no time.

Bhapa Shorshe Pomfret (Steamed Mustard Pomfret - Bengali Style)

Ingredients to make Bhapa Shorshe Pomfret (Steamed Mustard Pomfret - Bengali Style)

3-4 pieces of fish
1 tsp. lime juice
1/2 tsp. turmeric powder
salt to taste
1 tbsp. mustard
1 tbsp. fresh grated coconut
1-2 green chilies
1 tbsp. mustard oil
1-2 tbsp. coriander leaves, chopped
1 tsp. yoghurt

How to make Bhapa Shorshe Pomfret (Steamed Mustard Pomfret - Bengali Style)

Soak the mustard in 1/2 cup water for an hour. Then grind along with chilies, pinch of salt, pinch of turmeric powder and some water into a fine paste. Keep aside.
Apply lime juice over the fish and keep aside for 10 minutes. Rinse well. Mix the fish pieces with the mustard paste and rest of the ingredients.
Transfer it to a steel tiffin box. Put the lid on. In a pressure cooker add some water and then place a stand.
Now place the steel container over it and steam for 12-15 minutes. (Do not keep the vent). Garnish with coriander leaves and few chilies. Serve it with hot steamed rice.