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We hope you got benefit from reading it, now let’s go back to "sorshe ilish bhappa"(steamed hilsa with mustard sauce) recipe. To cook "sorshe ilish bhappa"(steamed hilsa with mustard sauce) you need 7 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare "Sorshe ilish Bhappa"(steamed hilsa with mustard sauce):
- Prepare 300 gms hilsa fish (4 pcs)
- Get 5 tbsp mustard seeds paste (2tbsp black+1tbsp yellow mustard)
- Prepare 4-5 slit green chillies
- Take 1 tbsp plain yoghurt (beaten)
- Use 2 tsp turmeric powder
- You need 4 tbsp +1 tbsp mustard oil
- You need to taste Salt
Instructions to make "Sorshe ilish Bhappa"(steamed hilsa with mustard sauce):
- Soak the mustard seeds in a water for 15 minutes.
- Marinade the fish with 1 tsp Turmeric powder,1 tbsp mustard oil, a pinch of salt for 5 minutes.
- Drain the mustard seeds of water and add them in to a grinder jar add 2 green chillies along with 1/2,tsp salt 1/2tsp turmeric powder and little water. Grind it to a fine mustard paste.
- Take a air tight box. Now add the mustard seeds paste, beaten yoghurt,4tbsp mustard oil green chillies and 1/4cup water. Mix all ingredients very well with marinated fish and close the lid of box.keep it for again 15 minutes.
- Heat up a vessel and place a stand at the bottom.pour hot water, making sure it doesn't reach up to more than half the hight of box. Once the water has come to boil,place the box on the stand. cover the vessel and steam on medium flame for 15-20 minutes.
- Remove from the vessel and allow it to rest for another 5 minutes.
- "Sorshe ilish Bhappa" is ready to serve with hot steam Rice.
Bhapa ilish recipe - it's actually making of authentic bengali style steamed hilsa recipe with step by step pictures. This mouthwatering Bhapa ilish or ilish bhapa is mainly made with ilish mach or hilsa fish, bengali mustard sauce, or shorshe bata, grated coconut, or narkel and doi. "Bhapa" is steamed fish. The next recipe will be "Doi Illish". Bhapa Illish is based on everything mustard - mustard seeds, paste and oil. This fish is best when cooked in good quality mustard oil, but you can sub with olive or any other mild vegetable oil.
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