This dish is an ancient dish from the East Bengal which involves steaming the the fish with poppy seeds and mustard seeds paste, after smearing with generous amount of mustard oil. The fish retains it inherent aroma and taste and is spicy due to the addition of mustard paste ,a culinary icon of Bengal.
Bengali cuisine, East Indian
bhapa ilish, bhapa ilish with coconut, ilish bhapa in microwave, ilish bhapa in oven, shorshe ilish bhapa recipe
Fishhilsa or any other fish like tilapia, makarel etc.
Mustard paste3 to 4 tbsp.
Poppy seeds4 tbsp.
Mustard oil2 tbsp.
Turmeric powder1 tsp.
Saltas per taste
Desiccated coconut2 tbsp.(optional)
Green chilies3 to 4
Wash the fishes and marinate with turmeric powder and salt.
Ground the mustard seeds ,poppy seeds and salt into a fine paste with 2 green chilies.
Apply on the fishes.
put the fishes into an air tight container and add 2 to 3 tbsp. mustard oil on the mix.