Quintessential Bhapa maach Steamed fish

Name: Quintessential Bhapa maach Steamed fish
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 50 gm black mustard seeds; 2 teaspoon mustard oil; 3 slit green chillies; 4 plump garlic cloves; 1 teaspoon water; to taste Salt; 1 tablespoon turmeric powder; 2 tsp lemon Juice; 1 teaspoon jeera/cumin seeds; 250 gm rohu fish(3 pieces approx)

Nupur @cook_26178888

It is a traditional Bengali delicacy,and the ease with which it can be made outweighs the complexity of flavour this dish has.#for#MyFirstRecipe

Nupur @cook_26178888

It is a traditional Bengali delicacy,and the ease with which it can be made outweighs the complexity of flavour this dish has.#for#MyFirstRecipe

Saved

Ingredients

30mins

2 people

50 gmblack mustard seeds
2 teaspoonmustard oil
3slit green chillies
4plump garlic cloves
1 teaspoonwater
to tasteSalt
1 tablespoonturmeric powder
2 tsplemon Juice
1 teaspoonjeera/cumin seeds
250 gmrohu fish(3 pieces approx)

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Steps

30mins

1

Marinate the fish in salt,turmeric and lemon juice for at least half an hour.(to remove the funky fish smell)
2

Make a paste out of the mustard seeds,jeera and garlic cloves by adding a little bit of water.A smooth consistency is desired.
3

After the fish has marinated well,coat it with the mustard mix,add a teaspoon of water to make the paste coatable,also add the 2 teaspoon oil and slit green chillies.Do all this in a steel container which has a lid.
4

Heat a heavy bottomed vessel and add water into it,let the water come to a roaring boil,close the container with the fish and place it in the water.Let it cook for 30 mins.
5

Best served with plain steamed rice.