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Bhapa ilish
ভাপা ইলিশ (bhapa ilish): Bengali hilsa steamed in sharp mustard paste with green chilli
When the monsoon brings hilsa up the Padma and Hooghly rivers, Kolkata households cook bhapa ilish, the fish steamed in a pungent paste of mustard seeds, green chilli and mustard oil in a closed tiffin box. It is the star of Jamai Sasthi and of any rainy-season Sunday, served with plain rice. The fish is rich and tender, with a nose-tingling mustard heat. Suitable as part of a balanced diet: high in protein and omega-3 fats, with no starch in the dish itself. About 340 kcal and 4 g carbohydrate per portion; keep the rice portion modest. The usual mistake is grinding the mustard seeds too long or with warm water, which turns the paste bitter; grind briefly with cold water, a pinch of salt and a green chilli. Hilsa is bony, so eat slowly and warn guests. Chef's tip: drizzle raw mustard oil over the top just before closing the box; it gives the true Bengali aroma.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb hilsa steaks4–6 pieces, washed
- ½ tsp ground turmeric
- 1 tsp salt
- 2 tbsp black mustard seedssoaked 15 minutes
- 1 tbsp yellow mustard seedssoaked 15 minutes
- 4 green chillies2 for grinding, 2 slit
- 2 tbsp plain yogurt
- 3 tbsp mustard oil
- 2 tbsp grated coconutoptional
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Method
0/6 doneStep 1: Rub the 1 ⅛ lb hilsa steaks with ½ tsp ground turmeric and half the ½ tsp salt and leave in the fridge for 10 minutes.
10 minStep 2: Drain the 2 tbsp black mustard seeds and 1 tbsp yellow mustard seeds and grind briefly with 2 of the 4 green chillies, the rest of the ½ tsp salt and 3 tbsp cold water into a smooth paste. Stop as soon as it is smooth.
5 minStep 3: Mix the paste with the 2 tbsp plain yogurt, 2 tbsp of the 3 tbsp mustard oil and the 2 tbsp grated coconut.
2 minStep 4: Put the fish in a steel tiffin box or heatproof bowl and coat with the paste. Lay the slit chillies on top and drizzle with the rest of the mustard oil. Close the lid tightly (or cover with foil).
3 minStep 5: Stand the box in a pan of simmering water that reaches halfway up, cover the pan and steam for 12–15 minutes, until the fish is opaque and flakes from the central bone.
15 minStep 6: Serve hot with plain rice, eating carefully round the fine bones.
1 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 24 g
- Carbs
- 4 g
- Fat
- 25 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhapa ilish take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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