Recipe: Tasty Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy)

Recipe: Tasty Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy) Delicious, fresh and tasty.

Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy). Wash and pat dry the ilish steaks. Lightly sprinkle some salt on both sides and set aside. Add mustard powder, turmeric powder, salt, sugar and water to the baking dish and mix well to make a smooth mixture.

Get all the tips like how to use mustard in fish.

Sorshe ilish is a traditional recipe of our Bengali cuisine where ilish mach or hilsa fish is cooked with a shorshe bata or mustard paste gravy.

Shorshe ilish or sorshe ilish is an authentic Bengali hilsa fish curry which is generally relished by Bengalis from India and Bangladesh.

You can cook Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy) using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy)

1. Prepare of Ilish/Hilsha fish 8 pieces, without head & tail.

2. You need of Black Mustard.

3. You need of Scraped coconut.

4. It’s of Turmeric powder.

5. Prepare of Green chili 4 to 5, as per taste.

6. Prepare of Mustard oil.

7. You need of Salt.

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.

Shorshe Ilish- A very popular and delicious bengali fish curry cooked with rich mustard gravy.

Hilsa Fish also known as "Ilish" is one of the most tastiest fish and can be prepared in various ways.

Bhapa Sorshe Ilish(Steamed Hilsa Fish in Mustard gravy) instructions

1. Place the Hilsha fish pieces in a bowl and marinate them with salt and turmeric and keep aside..

2. Make a fine paste of mustard seeds along with some salt & few chilies with little water with it..

3. Now take a bowl, put the mustard paste, scraped coconut, turmeric powder, salt & 1/2 cup water and mix all together..

4. Put the fish pieces into the mixture and marinate the fish with the mixture..

5. Take a nonstick flat pan, sprinkle some mustard oil at the bottom, place all the marinated fish pieces into the pan, drizzle the oil on the top, cover with a tight lid and place the pan on low heat for 25 minutes..

6. After 25 minutes turn off the heat, but do not open the lid..

7. Open the lid just before serving. Serve "Bhapa Ilish" with hot steamed rice..

8. Tip: you can use any convenient method of steaming too.

In my earlier post of 'Sabji dea Ilisher Jhol', I have mentioned that Hilsa Fish can be cooked in many ways.

The most popular and easy versions are 'Bhapa Shorshe Ilish' and 'Shorshe-Ilisher Jhal'.

In this recipe also I cook the raw fish in the mustard-poppy seed paste.

I like to use poppy seeds in the paste.

Hilsa in mustard gravy: Hilsa or Ilish is the most popular fish for Bengalis.