East Bengal and West Bengal will never stop fighting over their fish preferences. If one shouts out loud for Hilsa, others will not stay behind from bragging over Lobsters. But whatever may be served on the lunch plate, the taste prevails. And you asked me which one is my favorite, sorry dear, I have no particular answer. A giant prawn or lobster with a coat of fresh coconut milk sheet is equally preferable to a mustard sauce covered Hilsa. So here I come up with an ages-old but evergreen Hilsa fish curry recipe, Bhapa Ilish.
Let’s see how you too may prepare this in your kitchen.
Ingredients:
Hilsa fish – 5 Pieces
Yellow mustard seeds – 1 Tablespoon
Black mustard seeds – ½ Tablespoon
Poppy seeds – ½ Tablespoon
Curd – 1½ Tablespoon (beaten)
Turmeric powder – 1 Teaspoon
Green chilies – 4 – 5 Nos.
Mustard oil – 2 Tablespoon
Salt – To taste
Procedure:
Clean the fish pieces and marinate them with the turmeric powder and a pinch of salt.
Keep it aside.
Now, take a bowl.
Soak the yellow and black mustard seeds along with the poppy seeds for half an hour.
Strain the seeds.
Take a mixer jar.
Add the soaked seeds and 3 green chilies.
Add some salt.
Make a smooth paste of the seeds.
Add adequate water to make the paste smooth.
Now add this mix to the fish.
Add 1 tablespoon of mustard oil.
Add the beaten curd.
Mix everything together.
Coat the fish well.
Adjust the salt at this stage.
Now, take a container where you want to steam your fish to make this wonderful fish curry recipe.
Transfer the fish along with the masala.
Add some slit green chilies and pour 1 tablespoon of mustard oil on top of it.
Now, cover the container tightly and put it on the steamer for 20 minutes.
Serve hot with steamed rice.
Conclusion:
Bhapa Ilish is a delicacy for every Bengali household. Whatever the occasion, we do not fail to prepare this dish to impress our guests. And trust me, this dish had never turned us down. With its aroma, color, and taste, it is a pure bliss on the plate. Maybe that’s why we call Hilsa the king of fish.
Enjoy!
Read other Recipes here.