Bhapa Ilish (Steamed Hilsa)

Ilish is the most popular fish to Bengalis. Ilish is an oily fish rich in essential fatty acids (omega 3 fatty acids).  Ilish can be cooked in an endless number of ways. In Bengal, ilish can be smoked, fried, steamed, baked in young plantain leaves (paturi), prepared with mustard seed paste, curd,  Begun (eggplant), different condiments like jira and so on. 

Ilish can be cooked in very little oil since the fish itself is very oily. I had shared the recipe for preparing Ilish Paturi in my earlier post. Here’s another very simple Ilish dish extremely popular with Bengalis. It is best prepared with fresh Ilish fish.

Bhapa Ilish

Ingredients:

Ilish (Hisla) – 5-6 pieces

Mustard seeds (Shorshe) – 2 tbsp (soaked in a little water for 10 min.)

Coconut (Grated)  – 4 tbsp

Green Chilli – 3 – 4 (for the paste)

Turmeric powder – ¼ tsp (optional)

Mustard oil – 1 tsp

Salt  - to taste

Green  Chillies – 4 nos (slit)

Ilish Fish cut into pieces

Method:

Wash and clean the fish pieces, pat dry with kitchen towel and keep aside.

Grind the mustard seeds & green chillies with little salt to make a thick mustard paste (shorshe bata).

Grind the grated coconut separately. Some of my friends use poppy seeds in the paste instead of grated coconut. 

In a bowl take the shorshe bata, ground coconut paste and add the turmeric, salt to taste, 1 tbsp water and 1 tsp mustard oil. 

Mix well and coat the fish pieces nicely with this mixture. You can add 1-2 tsp of Kasundi to the mixture. This enhances the taste of the mustard paste.

Place the fish pieces with the paste in the bowl in one single layer. Add 4 slit green chili on the top. Cover with aluminium foil. Steam for 10 min.

Serve with fluffy plain rice.