"Sorshe ilish Bhappa"(steamed hilsa with mustard sauce)

Name: "Sorshe ilish Bhappa"(steamed hilsa with mustard sauce)
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 300 gms hilsa fish (4 pcs); 5 tbsp mustard seeds paste (2tbsp black+1tbsp yellow mustard); 4-5 slit green chillies; 1 tbsp plain yoghurt (beaten); 2 tsp turmeric powder; 4 tbsp +1 tbsp mustard oil; to taste Salt

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#GA4
#Week5
#Fish
#Hilsha_fish
#steamed_with_mustered_sauce
#CookpadIndia
"'Sorshe ilish Bhappa" is a famous traditional Bengali fish recipe in Bengali cuisine.

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#GA4
#Week5
#Fish
#Hilsha_fish
#steamed_with_mustered_sauce
#CookpadIndia
"'Sorshe ilish Bhappa" is a famous traditional Bengali fish recipe in Bengali cuisine.

Saved

Ingredients

15-20 min

4 people

300 gmshilsa fish (4 pcs)
5 tbspmustard seeds paste (2tbsp black+1tbsp yellow mustard)
4-5slit green chillies
1 tbspplain yoghurt (beaten)
2 tspturmeric powder
4 tbsp+1 tbsp mustard oil
to tasteSalt

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Steps

15-20 min

1

Soak the mustard seeds in a water for 15 minutes.
2

Marinade the fish with 1 tsp Turmeric powder,1 tbsp mustard oil, a pinch of salt for 5 minutes.
3

Drain the mustard seeds of water and add them in to a grinder jar add 2 green chillies along with 1/2,tsp salt 1/2tsp turmeric powder and little water. Grind it to a fine mustard paste.
4

Take a air tight box. Now add the mustard seeds paste, beaten yoghurt,4tbsp mustard oil green chillies and 1/4cup water. Mix all ingredients very well with marinated fish and close the lid of box.keep it for again 15 minutes.
5

Heat up a vessel and place a stand at the bottom.pour hot water, making sure it doesn't reach up to more than half the hight of box. Once the water has come to boil,place the box on the stand. cover the vessel and steam on medium flame for 15-20 minutes.
6

Remove from the vessel and allow it to rest for another 5 minutes.
7

"Sorshe ilish Bhappa" is ready to serve with hot steam Rice.