Easiest Way to Easy Appetizing Quintessential Bhapa maach Steamed fish

Easiest Way to Easy Appetizing Quintessential Bhapa maach Steamed fish Delicious, fresh and tasty.

Quintessential Bhapa maach Steamed fish. Remove from the steamer (or oven if used) and serve with steaming hot rice. Hilsa is the much loved seasonal fish that every fish eating Bengali loves. Bhapa Mach means steamed fish where Bhapa depicts for Steaming.

Traditionally Ilish/Hilsa fish is steam cooked in a tangy mustard sauce.

I am outside India and my hunt for Hilsa did not.

Bhapa Maach Translated from Bengali to English: Bhapa - Steamed Maach - Fish Most of my cooking is influenced by three sources.

You can have Quintessential Bhapa maach Steamed fish using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Quintessential Bhapa maach Steamed fish

1. It’s 50 gm of black mustard seeds.

2. Prepare 2 teaspoon of mustard oil.

3. You need 3 of slit green chillies.

4. It’s 4 of plump garlic cloves.

5. You need 1 teaspoon of water.

6. Prepare to taste of Salt.

7. You need 1 tablespoon of turmeric powder.

8. It’s 2 tsp of lemon Juice.

9. It’s 1 teaspoon of jeera/cumin seeds.

10. Prepare 250 gm of rohu fish(3 pieces approx).

Bhapa maach mostly descends from the East Bengal style of cooking, using fuel efficient methods like steaming.

It lends a lip-smacking flavour to the fish and enables the ingredients to penetrate well into the fish.

It is generally prepared with Hilsa fish but I have used Rohu for this recipe, which works well too.

Bhapa Ilish Maach (Steamed Hilsa Fish) What you need to cook Bhapa ilish maach in mutsard sauce-Hilsa Fish- cut and cleaned.

Quintessential Bhapa maach Steamed fish instructions

1. Marinate the fish in salt,turmeric and lemon juice for at least half an hour.(to remove the funky fish smell).

2. Make a paste out of the mustard seeds,jeera and garlic cloves by adding a little bit of water.A smooth consistency is desired..

3. After the fish has marinated well,coat it with the mustard mix,add a teaspoon of water to make the paste coatable,also add the 2 teaspoon oil and slit green chillies.Do all this in a steel container which has a lid..

4. Heat a heavy bottomed vessel and add water into it,let the water come to a roaring boil,close the container with the fish and place it in the water.Let it cook for 30 mins..

5. Best served with plain steamed rice..

Ginger, Garlic paste half tsp paste, just a pinch for flavor, I used Mother's Recipe ginger garlic paste.

The star of the dish is mustard sauce.

In this recipe, the fish is steamed in mustard sauce, that infuses a beautiful mustard flavor into the fish.

The mustard paste in this recipe is strained to avoid any bitterness in the mustard sauce(a tip given.

Bhapa Maach is the most ultimate and basic fish recipe, which can be nailed by even a beginner.