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Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy)
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A picture of Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy).

Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy)

A Chef and A Mom
A Chef and A Mom @cook_9646775
Pune

#fish 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. Best hilsa is supposedly from the river Padma flowing in Bangladesh. Bhapa Ilish is easy and is relished across West Bengal

#fish 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. Best hilsa is supposedly from the river Padma flowing in Bangladesh. Bhapa Ilish is easy and is relished across West Bengal

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Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy)

A Chef and A Mom
A Chef and A Mom @cook_9646775
Pune

#fish 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. Best hilsa is supposedly from the river Padma flowing in Bangladesh. Bhapa Ilish is easy and is relished across West Bengal

#fish 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. Best hilsa is supposedly from the river Padma flowing in Bangladesh. Bhapa Ilish is easy and is relished across West Bengal

Read more
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Ingredients

30 mins
4 servings
  1. Ilish/Hilsha fish 8 pieces, without head & tail
  2. 3-4 tablespoonsBlack Mustard
  3. 1 cupScraped coconut
  4. 1/2 teaspoonTurmeric powder
  5. Green chili 4 to 5, as per taste
  6. 4 tablespoonsMustard oil
  7. 1 teaspoonSalt
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Steps

30 mins
  1. 1

    Place the Hilsha fish pieces in a bowl and marinate them with salt and turmeric and keep aside.

  2. 2

    Make a fine paste of mustard seeds along with some salt & few chilies with little water with it.

  3. 3

    Now take a bowl, put the mustard paste, scraped coconut, turmeric powder, salt & 1/2 cup water and mix all together.

  4. 4

    Put the fish pieces into the mixture and marinate the fish with the mixture.

  5. 5

    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.

  6. 6

    After 25 minutes turn off the heat, but do not open the lid.

  7. 7

    Open the lid just before serving. Serve "Bhapa Ilish" with hot steamed rice.

  8. 8

    Tip: you can use any convenient method of steaming too

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A Chef and A Mom
A Chef and A Mom @cook_9646775
on February 09, 2018 05:13
Pune
Passionate about cooking everything that appeals to my taste buds. Also a writer on leisure basis. Love to write on people, relations and kids. Follow me on Pinterest at: https://pin.it/et6a5uswxsh2xi Watch recipe videos at :https://www.youtube.com/channel/UCrRiXQZZrIUv4bE9gvy12aAInstagram I'd:achefandamom
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