Name: Bhapa Ilish (Steamed Hilsa) recipe by Moumita Malla at BetterButter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: Hilsa or Ilish Fish- 4 pieces; Turmeric powder- 1/2 teaspoon; Salt to taste; Oil- 2 tablespoon (mustard oil); Green chilles- 4 (slited); Green chilli paste- 1 teaspoon; Beaten curd-1 tablespoon; Mustard paste-2 tablespoons (soak 1 teaspoon yellow mustard and 2 teaspoon black mustard in water for 30 minutes, then grind it by adding little bit of water to make a fine paste.); Finely grated coconut- 2 tablespoons; Water- 1/4 cup

ABOUT Bhapa Ilish (Steamed Hilsa) RECIPE

It is said that Ilish or Hilsa is the queen of fish in Bengal. We make different and tasty recipes with Ilish, among them Bhapa, Ilish or Steamed Hilsa is very popular.

Ingredients Serving: 2

Hilsa or Ilish Fish- 4 pieces
turmeric powder- 1/2 teaspoon
salt to taste
Oil- 2 tablespoon (mustard oil)
Green chilles- 4 (slited)
Green chilli paste- 1 teaspoon
Beaten curd-1 tablespoon
Mustard paste-2 tablespoons (soak 1 teaspoon yellow mustard and 2 teaspoon black mustard in water for 30 minutes, then grind it by adding little bit of water to make a fine paste.)
Finely grated coconut- 2 tablespoons
Water- 1/4 cup

Instructions

Wash the fish pieces and marinate with a pinch of salt and turmeric powder for 5 minutes.
Take a big bowl, add all the masala paste and powder, grated coconut, salt, beaten curd, oil and green chillies. Mix them properly. Add fish pieces and rub them with this masala, make sure all the fish pieces are coated with this masala. Keep it aside for 15 minutes.
Take a small steel tiffin box, place the marinated fish pieces in and spread the remaining paste on the fishes. Cover with a lid.
Take a pressure cooker, place a ring in the pressure cooker. Pour 3 cups of water into the pressure cooker and place the tiffin box on the ring.
Cover with a lid and steam the fishes for 10 minutes. (Do not put a whistle on the lid)
Serve hot with steamed rice. (Before serving pour some mustard oil on top.)
Garnish with slitted chillies and coriander leaves.