Ilish bhapa is a traditional Bengali dish made by steaming fresh hilsa fish marinated in a mustard, based gravy. The fish pieces are covered in a paste made of yellow and black mustard seeds, poppy seeds, green chilies, salt, and turmeric, along with abundant mustard oil. Slow cooking on very low heat is the traditional way to make fish in this style, which becomes really soft, and the spices penetrate without the flavor of the fish getting lost. This method is basically about the use of very few ingredients and steaming the fish carefully rather than deep-frying it. You can check my simple recipe to find out how to prepare Ilish bhapa at home.
KEY TAKEAWAYS
- Ilish bhapa is a highly popular traditional dish from eastern India, especially cherished in Bengali households.
- It is best served with plain steamed rice to highlight the natural flavor of the fish.
- Ilish bhapa has a bold, pungent, and aromatic taste with the richness of mustard seeds and mustard oil.
- Other similar recipes are ilish paturi, ilish shorshe, bhapa rui, bhapa katla, and shorshe bata maach.
The Ingredients:
To marinate the fish pieces:
- 700 grams Hilsa fish (Ilish mach, cut into round pieces, washed)
- ½ tsp salt
- ½ tsp turmeric powder
To make the masala paste:
- 3 tsp yellow mustard seeds
- 1 tsp black mustard seeds
- 2 tsp poppy seeds
- 3 pieces green chilies (whole)
- ½ tsp salt
- Water as required
To coat and cook the fish pieces:
- ¼ tsp salt
- ¼ tsp turmeric powder
- 5 tbsp mustard oil
- 6 pieces green chilies (whole)
Many years ago I got this Ilish Bhapa recipe from my aunt, who is very well known in our family for her traditional Bengali cooking. Once when I was at her home, I saw her making this dish, and she was so careful about it that she even told me the significance of mustard seeds, mustard oil, and slow cooking. Moreover, she hardly ever keeps the recipe to herself; she gave it to me so thoroughly that it almost seemed like she was making it twice for me. I guess the two of you must have been discussing the fine points, such as how the mustard seeds should be soaked and the flame must be very low when cooking. I wanted to be able to enjoy the same authentic flavor at home, so I did a perfect record of everything, even these small but very important things, in my kitchen diary.
The same day or weekend I found fresh hilsa in the market, I went ahead and prepared it. For it was original, nicely smelling, and perfectly cooked. My husband was crazy about the authentic mustard flavor, and my kids ate it with plain steamed rice. Watching my sons finish their plates made me feel extremely lucky and grateful to have discovered this amazing traditional recipe.
How to Make Ilish Bhapa? (Step by Step Guide with Images)
Step 1: Take 700 grams of Hilsa fish (Ilish mach, cut into round pieces) wash them nicely and put ½ tsp of salt and ½ tsp of turmeric powder on them. Coat them nicely and keep aside for about 10 minutes.
Step 2: Now, take 3 tsp of yellow mustard seeds and 1 tsp of black mustard seeds in a small bowl. Wash them and soak them in water for 5 minutes or so.
Step 3: Transfer the soaked mustard seeds to a mixie jar along with 2 tsp of poppy seeds, 3 pieces of whole green chilies, ½ tsp of salt, and a little bit of water, and make a fine paste.
Step 4: Transfer the masala paste to a frying pan and add ¼ tsp of salt, ¼ tsp of turmeric powder, and 5 tbsp of mustard oil to it. Mix nicely.
Step 5: Now, put the marinated fish pieces and coat each nicely on both sides with your hand with the masala paste.
Step 6: Wash the mixie jar with a cup of water and pour it over the fish pieces so the pieces submerge. Cover the pan with a lid and then switch on the flame of the gas stove. Let it cook on a very low flame for about 25 minutes, flipping each piece carefully after 10 minutes.
Step 7: After 10 minutes, put in 6 pieces of whole green chilies. Cover the pan and let it cook for the remaining 25 of minutes. Switch off the flame of the gas stove when done and let it rest for 10 minutes for the oil to separate. Transfer it to a plate.
Step 8: Your tasty and spicy Ilish bhapa is ready to enjoy with steamed rice.
Recipe Card
Ilish Bhapa
Ingredients
To marinate the fish pieces:
- 700 grams Hilsa fish Ilish mach, cut into round pieces, washed
- ½ tsp salt
- ½ tsp turmeric powder
To make the masala paste:
- 3 tsp yellow mustard seeds
- 1 tsp black mustard seeds
- 2 tsp poppy seeds
- 3 pieces green chilies whole
- ½ tsp salt
- Water as required
To coat and cook the fish pieces:
- ¼ tsp salt
- ¼ tsp turmeric powder
- 5 tbsp mustard oil
- 6 pieces green chilies whole
Instructions
- Take 700 grams of Hilsa fish (Ilish mach, cut into round pieces) wash them nicely and put ½ tsp of salt and ½ tsp of turmeric powder on them. Coat them nicely and keep aside for about 10 minutes.
- Now, take 3 tsp of yellow mustard seeds and 1 tsp of black mustard seeds in a small bowl. Wash them and soak them in water for 5 minutes or so.
- Transfer the soaked mustard seeds to a mixie jar along with 2 tsp of poppy seeds, 3 pieces of whole green chilies, ½ tsp of salt, little bit of water and make a fine paste.
- Transfer the masala paste to a frying pan and add ¼ tsp of salt, ¼ tsp of turmeric powder, and 5 tbsp of mustard oil to it. Mix nicely.
- Now, put the marinated fish pieces and coat each nicely on both sides with your hand with the masala paste.
- Wash the mixie jar with a cup of water and pour it to the fish pieces so the pieces submerge. Cover the pan with a lid and then switch on the flame of the gas stove. Let it cook on a very low flame for about 25 minutes, flipping each piece carefully after 10 minutes.
- After 10 minutes, put in 6 pieces of whole green chilies. Cover the pan and let it cook for the remaining of 25 minutes. Switch off the flame of the gas stove when done and let it rest for 10 minutes for the oil to separate. Transfer it to a plate.
- Your tasty and spicy Ilish bhapa is ready to enjoy with steamed rice.
