Bhapa Ilish/Shorshe Bhappe Ilish

Ingredients

For mustard paste

For marination

For steaming

For garnishing

Directions

First marination of Ilish

1. Clean and wash the Ilish gently. Do not wash it under running water as it might damage the delicate fish.
2. Drain the excess water from the fish and add 1.5 teaspoons of salt and turmeric.
3. Gently roll the fish in the mixture to cover all the surfaces evenly.
4. Keep aside for 15 minutes. It can also be refrigerated for later.

Preparing the mustard paste

1. Take a small bowl and fill it with ½ cup lukewarm water. Add the poppy seeds and the mustard seeds to it. Keep aside for 15 minutes.
2. Once the seeds have softened, drain the excess water. Add the green chillies and make a coarse paste. Do not over grind the seeds or the mixture would turn bitter.
3. Add coconut, turmeric along with salt and sugar to the mixture. Grind gently to make a smooth paste.

Second marination of Ilish

1. Take a stainless-steel tiffin box with a well fitted lid.
2. Add 3 tablespoons of the mustard paste along with 2 tablespoons of yogurt. Gently whisk it together to form a smooth mixture.
3. Add the Ilish pieces to the mixture and coat it evenly on all sides and cavities. Keep aside for 15 minutes.
4. Add ½ cup of water to the mixture for more gravy (optional).

Steaming the marinated Ilish

1. Slit the rest of the green chilies and add them to the Ilish.
2. Drizzle 1 teaspoon of mustard oil over the Ilish.
3. Cover the lid of the tiffin and tighten it.
4. Take a deep-bottomed pan or a cooker, and place a stand inside it. Now place the tiffin box over the stand. Add warm water to the utensil so that the bottom of the tiffin is covered. Do not add more water than this.
5. Place the lid of the pan or cooker, and put the flame on medium for 15-20 minutes.
6. Once done, switch off the flame and let it cool for 5-10 minutes.
7. Remove the tiffin and carefully open the lid.