Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy)
#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
Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy)
#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
Open in Cookpad AppSteps
- 1
Place the Hilsha fish pieces in a bowl and marinate them with salt and turmeric and keep aside.
- 2
Make a fine paste of mustard seeds along with some salt & few chilies with little water with it.
- 3
Now take a bowl, put the mustard paste, scraped coconut, turmeric powder, salt & 1/2 cup water and mix all together.
- 4
Put the fish pieces into the mixture and marinate the fish with the mixture.
- 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
After 25 minutes turn off the heat, but do not open the lid.
- 7
Open the lid just before serving. Serve "Bhapa Ilish" with hot steamed rice.
- 8
Tip: you can use any convenient method of steaming too
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