Ilish Bhapa (Bengali Mustard Fish)

This prized Bengali recipe for hilsa steamed in mustard sauce looks gorgeous, but cooks quickly. Perfect for dazzling guests!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Clean the ilish machh and cut it in 3-cm thick slices.

Step 2

Soak mustard seeds in water for 2 hours. Strain them from the water, and grind using salt and 4 green chillies to a smooth paste.

Step 3

Mix in grated coconut, beaten yoghurt, sugar, turmeric, and mustard oil.

Step 4

Coat the fish pieces well with the mixture.

Step 5

Arrange them in a tiffin box, with halved green chillies placed over the top.

Step 6

Fasten the lid and set the fish aside to marinate for at least 15 minutes.

Step 7

Heat up your pan and place a stand at the bottom. Pour hot water, making sure it doesn’t reach up to more than half the height of your tiffin box, or there’s a danger of water seeping in. Once the water has come to a boil, place the tiffin on the stand. Cover the pan and steam on medium heat for 15 minutes.

Step 8

Remove from the pan and allow it to rest for another 5 minutes before serving.

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