Steamed Hilsa

Steamed Hilsa or Bhapa Ilish is one of the signature recipes of Bengali cuisine.  For Bengalis fish is an integral part of their life and hilsa is considered to be their favorite one. We Assamese also love hilsa  and as hilsa is not locally found in Assam, it is exported from West Bengal.

* If you like this recipe,  you may also like other Bengali recipes. Please check
■Bottle gourd sabji with lentil dumplings

Steamed Hilsa/Bhapa Ilish

📎Course : Main course

📎Cuisine : Bengali 

🔪Preparation Time : 15 minutes

♨Cooking Time : 30 minutes

🕞Total : 45 minutes
🍴Servings : 2

INGREDIENTS:

• 4 Pieces hilsa fish
• 2 tbsp yellow mustard seeds
• 1 tbsp grated coconut
• 1 tbsp poppy seeds
• 1 onion chopped
• 1 tomato  chopped
• 2 green chillies
• 1 tbsp yogurt (curd)
• 2 tbsp mustard oil
• 1/2 tbsp turmeric
• salt to taste

METHOD:

Wash fish pieces and keep aside.

Soak yellow mustard seeds together with poppy seeds in a bowl in warm water for half an hour.

In a blender jar take yellow mustard seeds,  poppy seeds,  grated coconut,  green chillies,  chopped onions and chopped tomatoes.  Add 1/4 cup of water. Blend into a smooth paste.

In a bowl take out the smoothie.  Add yogurt (curd), turmeric and salt. Mix well.

Place fish pieces into the bowl one by one.

Close the lid or cover the bowl with aluminium foil.

In a pressure cooker add 2 cups of water.  Place the bowl inside the cooker carefully.

Close the lid and in medium heat cook for 2 whistles.

Remove from heat. Let the pressure releases and open the cooker itself.

Serve hot with steamed rice.